Chicken Penne á La Marengo Recipes

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CHICKEN PENNE á LA MARENGO



Chicken Penne á la Marengo image

Enjoy this chicken pasta dish that's made easily using Progresso® chicken broth on a stovetop in just 40 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 8

1 lb boneless skinless chicken breasts, cut into 1-inch pieces
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
2 cups uncooked penne pasta (6 oz)
1 medium green bell pepper, cut into 1-inch pieces (1 cup)
1 can (14 1/2 oz) Italian-style stewed tomatoes, undrained
1/4 cup dry white wine or chicken broth
1 tablespoon tomato paste
1 can (2 1/4 oz) sliced ripe olives, drained

Steps:

  • Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; stir-fry 2 to 3 minutes or until brown.
  • Stir in broth; heat to boiling. Stir in pasta and bell pepper. Heat to boiling; reduce heat to medium. Cover and cook 10 minutes, stirring occasionally.
  • Stir in tomatoes, wine and tomato paste. Cook uncovered 5 to 10 minutes, stirring occasionally, until chicken is no longer pink in center and pasta is tender. Sir in olives.

Nutrition Facts : Calories 365, Carbohydrate 45 g, Cholesterol 70 mg, Fiber 4 g, Protein 34 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1080 mg

4-STEP CHICKEN MARENGO



4-Step Chicken Marengo image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

3 large chicken cutlets, sliced into thin paillards (slice while partially frozen)
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
3 tablespoons vegetable oil
1 medium sweet onion, sliced
1/2 pound mushrooms, sliced
1 yellow bell pepper, seeded and julienned
2 tablespoons tomato paste
1/2 cup white wine
1/2 cup beef broth
One 14-ounce can chopped tomatoes
1/2 tablespoon butter

Steps:

  • Season the chicken with salt and pepper, to taste, and lightly dredge in flour. In a large saute pan, heat the oil over medium-high heat and add the chicken. Brown on both sides, until nicely golden, about 3 minutes per side. Remove from the pan and set aside on a plate. In the same pan, add more oil, if needed, along with the onion, mushrooms and peppers and saute until softened and fragrant, but not limp, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomato paste and cook a few minutes to cook out the raw flavor. Turn up the heat, and add the wine/wine to deglaze the pan and let it reduce for 2 or 3 minutes. Add the beef broth and tomatoes. Once the mixture begins to bubble, add the browned paillards and any juices from the chicken and reduce the heat to a simmer. Cook until the chicken is warmed through, about 3 minutes. Turn the heat off and stir in the butter. Transfer to a serving platter and serve immediately.

CHICKEN MARENGO



Chicken Marengo image

In the middle of June 1800, Napoleon Bonaparte's troops were engaged in battle with Austrian forces near the small village of Marengo in northern Italy. The battle was fierce, or so the legend has it, and Napoleon, of course, emerged victorious. And hungry. He asked his chef to prepare a meal quickly and the cook scoured the countryside looking for foods to prepare. He scurried around and discovered a chicken, olive oil, tomatoes, herbs, eggs and crawfish. Within minutes, a fire was started and the chef prepared a quick sauté of the chicken with tomatoes, oil and herbs. It is said that he garnished the dish before serving it with a fried egg and crawfish. In my version, the chicken, cut into serving pieces, is simply browned in a little olive oil (I add a touch of butter to give it flavor) on both sides. I then prefer to add sliced mushrooms (there are those who declare that truffles were among the original ingredients), seasonings, wine, tomatoes and parsley and cook covered until done, about 10 minutes longer.

Provided by Pierre Franey

Categories     poultry, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

1 3-pound chicken cut into serving pieces
Salt to taste, if desired
Freshly ground pepper, to taste
2 tablespoons butter
2 tablespoons olive oil
1 1/2 cups thinly sliced mushrooms (about 1/2 pound)
1/2 cup finely chopped onion
1/2 teaspoon finely minced garlic
1 bay leaf
2 sprigs fresh thyme or 1/2 teaspoon dried
1/2 cup dry white wine
2 cups cored and cubed red ripe tomatoes, or use canned tomatoes
1/4 cup tomato paste
1/2 cup chicken broth
2 sprigs fresh parsley

Steps:

  • Sprinkle the chicken with salt and pepper to taste.
  • Heat the butter and oil in a heavy skillet over medium-high heat. Add the chicken pieces skin-side down. Cook until golden brown on one side, about five minutes. Turn the pieces and cook on the other side about two minutes. Pour off the fat from the skillet.
  • Scatter the mushrooms over the chicken. Stir to distribute. Add the onion, garlic, bay leaf and thyme and cook about 5 minutes.
  • Add the wine and scrape the bottom of the skillet with a wooden spoon to dissolve the brown particles that cling to the bottom of the pan. Add the tomatoes, tomato paste, chicken broth and parsley. Bring to the boil. Cover and cook 10 minutes. Serve with rice and a tossed green salad.

Nutrition Facts : @context http, Calories 703, UnsaturatedFat 30 grams, Carbohydrate 15 grams, Fat 48 grams, Fiber 5 grams, Protein 48 grams, SaturatedFat 15 grams, Sodium 1465 milligrams, Sugar 8 grams, TransFat 0 grams

CHICKEN MARENGO



Chicken Marengo image

Try a chicken casserole with a difference and whip up this version with mushrooms, olives, tomato and parsley

Provided by Sara Buenfeld

Categories     Dinner, Main course

Time 1h

Number Of Ingredients 8

1 tbsp olive oil
300g pack cup mushroom , halved
4 chicken legs , skin removed
500g jar garlic & herb passata
1 chicken stock cube
100g pitted black kalamata olive
chopped parsley , to serve (optional)
pasta and a salad, or mash and green veg, to serve (optional)

Steps:

  • Heat the oil in a large flameproof casserole dish and stir-fry the mushrooms until they start to soften. Add the chicken legs and cook briefly on each side to colour them a little.
  • Pour in the passata, crumble in the stock cube and stir in the olives. Season with black pepper - you shouldn't need salt. Cover and simmer for 40 mins until the chicken is tender. Sprinkle with parsley and serve with pasta and a salad, or mash and green veg, if you like.

Nutrition Facts : Calories 326 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 33 grams protein, Sodium 1.4 milligram of sodium

OVEN PARMESAN CHICKEN WITH PENNE MARINARA



Oven Parmesan Chicken with Penne Marinara image

Quick Parmesan breaded chicken and a zesty marinara work together for this easy Italian dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 13

4 boneless skinless chicken breasts (about 1 1/2 lb)
1/4 cup Italian dressing
1 tablespoon butter, melted
3 tablespoons Progresso™ Italian style bread crumbs
5 tablespoons shredded Parmesan cheese
2 cups uncooked penne pasta (6 oz)
2 teaspoons vegetable oil
2 cloves garlic, finely chopped
1/4 teaspoon red pepper flakes
1 can (14.5 oz) diced tomatoes with basil, garlic & oregano, undrained
1 can (14.5 oz) fire roasted diced tomatoes, undrained
1/2 cup Progresso™ reduced sodium chicken broth (from 32-oz carton)
1/4 cup chopped fresh basil leaves

Steps:

  • Heat oven to 425°F. Line 15x10x1-inch pan with foil. Brush both sides of chicken with dressing; place in pan. In small bowl, stir melted butter, bread crumbs and 1 tablespoon of the Parmesan cheese until well blended. Sprinkle 1 tablespoon bread crumb mixture on top of each breast. Bake 15 to 18 minutes or until golden brown and juice of chicken is clear when center of thickest part is cut (165°F.)
  • Meanwhile, in 3-quart saucepan, cook pasta as directed on package. Drain; return to saucepan.
  • In 10-inch nonstick skillet, heat oil over medium-high heat. Add garlic and red pepper flakes; cook 30 seconds, stirring constantly, until tender. Stir in both cans of tomatoes, the broth and 3 tablespoons of the basil. Cook, uncovered, over low heat 15 to 18 minutes, stirring occasionally, until thoroughly heated. Add tomato mixture to pasta; toss to coat.
  • Spoon pasta onto serving platter; top with chicken. Garnish with remaining 4 tablespoons Parmesan cheese and 1 tablespoon basil.

Nutrition Facts : Calories 560, Carbohydrate 52 g, Cholesterol 115 mg, Fiber 4 g, Protein 49 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1070 mg, Sugar 2 g, TransFat 0 g

CHICKEN PENNE ITALIANO



Chicken Penne Italiano image

An Italian version of stir-fry, this tasty dish mixes cubed, boneless chicken and penne pasta with red and green peppers, garlic, tomatoes, oregano, and basil for an easy weeknight supper.

Provided by Jeanine Farrar Bubick

Categories     World Cuisine Recipes     European     Italian

Time 55m

Yield 4

Number Of Ingredients 14

8 ounces dry penne pasta
1 tablespoon cornstarch
1 (15 ounce) can chicken broth
2 tablespoons olive oil
1 tablespoon garlic, minced
4 skinless, boneless chicken breast halves - cut into cubes
1 onion, sliced
½ green bell pepper, seeded and thinly sliced
½ red bell pepper, seeded and thinly sliced
1 (16 ounce) can diced tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
¼ cup medium-dry white wine
½ cup freshly grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add the penne pasta and cook until al dente, 8 to 10 minutes. Drain, and reserve pasta.
  • Whisk the cornstarch and chicken broth together in a bowl until smooth. Set aside until needed.
  • Heat the olive oil in a skillet over medium heat. Add the garlic and chicken; stir and cook until the chicken is no longer pink and juices run clear, about 10 minutes. Stir in the onion, and green and red peppers; cook until tender, about 5 minutes. Stir in the tomatoes, and simmer for 10 minutes. Pour in the chicken broth mixture and wine, if desired, and season with oregano and basil. Stir in the cooked pasta, and simmer over medium heat until thoroughly heated through, about 5 minutes. Serve garnished with Parmesan cheese.

Nutrition Facts : Calories 527.4 calories, Carbohydrate 56.4 g, Cholesterol 80.9 mg, Fat 15 g, Fiber 4.8 g, Protein 39.3 g, SaturatedFat 4.2 g, Sodium 926.7 mg, Sugar 8.7 g

PENNE WITH CHICKEN MARENGO



Penne with Chicken Marengo image

Legend has it that Napoleon's chef created Chicken Marengo for the general after a battlefield victory. Despite its glorious history, it differs very little from a traditional peasant dish of chicken braised with tomatoes and garlic. This version is enlivened with a touch of citrus in the sauce. Served over pasta, it makes a well-rounded meal fit for a victorious soldier--or a hungry family.

Categories     dairy-free     diabetic     low-calorie     low-fat     nut-free     30-minute meals     dinner     main dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

8 oz. penne
1/2 c. dry-packed sun-dried tomatoes
1/2 lb. boneless, skinless chicken breasts, cut into 1/2" cubes
1 tbsp. all-purpose flour
1/2 tsp. dried thyme
1/4 tsp. ground black pepper
1 tbsp. olive oil
3 c. sliced mushrooms
1/2 c. chicken broth
1 can (15 ounces) crushed tomatoes in puree
1/2 c. orange juice
1 tsp. grated orange zest
1 tsp. brown sugar
1/4 tsp. salt

Steps:

  • Pour the mixture over the pasta and toss to coat well.

CHICKEN MARENGO



Chicken Marengo image

Categories     Chicken     Bake

Yield serves 2

Number Of Ingredients 13

Olive oil spray
1 cup penne or farfalle
1/2 teaspoon olive oil
1/2 to 3/4 pound chicken breasts or thighs
Sea salt and freshly ground black pepper
5 garlic cloves, quartered
6 ounces wild mushrooms, sliced
1/2 cup small green pimiento-stuffed olives
1 cup fresh or frozen pearl onions
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
5 to 6 leaves rainbow or Swiss chard, stemmed and chopped (see page 30)
One 14-ounce can diced tomatoes

Steps:

  • Preheat the oven to 450°F.
  • Spray the inside and lid of a cast-iron Dutch oven with olive oil.
  • Pour the pasta, 1/3 cup water, and the olive oil into the pot, and stir to coat the noodles.
  • Arrange the chicken on top and season with salt and pepper. Scatter the garlic on top of the chicken along with the mushrooms, olives, onions, parsley, and basil. Add the chard and pour the entire, undrained can of tomatoes evenly over all.
  • Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
  • nutrition information
  • Calories: 335
  • Protein: 34g
  • Carbohydrates: 37g
  • Fat: 6g
  • Cholesterol: 75mg
  • Sodium: 926mg
  • Fiber: 5g

CHICKEN PENNE A LA VODKA WITH SPINACH TORTELLINI



Chicken Penne a La Vodka With Spinach Tortellini image

This is a recipe I made up by combining some things I needed to use up from my pantry. I love vodka sauce, and was looking for a new way to use it.

Provided by ajboyer222

Categories     Penne

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

8 ounces penne pasta
7 ounces spinach tortellini
1 lb boneless skinless chicken breast
1 teaspoon seasoned pepper
2 cups shredded mozzarella cheese
26 ounces vodka pasta sauce
1/2 cup breadcrumbs
2 tablespoons butter, melted
1/2 cup shredded parmesan cheese

Steps:

  • Boil water and cook penne and tortellini according to package directions.
  • Brown chicken, adding seasoned pepper.
  • Combine chicken, penne, tortellini, vodka sauce, and mozzerella in a 13x9 baking dish.
  • Combine breadcrumbs and melted butter. Sprinkle over the dish.
  • Sprinkle parmesan cheese over the dish.
  • Cover the baking dish with foil and bake at 350 degrees for 35 minutes.

Nutrition Facts : Calories 396.1, Fat 14.8, SaturatedFat 7.2, Cholesterol 68.2, Sodium 822, Carbohydrate 38.9, Fiber 3.9, Sugar 8.9, Protein 26.6

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