Chicken Thyme Penne Recipes

PAN-SEARED CHICKEN WITH THYME

Pan-Seared Chicken with Thyme image

A simple pan sauce can transform an everyday boneless, skinless chicken breast into a quick and delicious meal. For a finishing touch, garnish with a sprig of thyme.

Provided by Swanson®

Categories Trusted Brands: Recipes and Tips Swanson®

Time 35m

Yield 4

Number Of Ingredients 11

Ingredients

4 skinless, boneless chicken breast halves, cut in half lengthwise to make thin cutlets
salt and ground black pepper to taste
1 teaspoon dried thyme
¼ cup flour
4 tablespoons olive oil
2 sprigs fresh thyme
1 cup Swanson® Chicken Stock
¼ cup white wine
2 teaspoons chicken bouillon granules
2 teaspoons cold butter
salt and ground black pepper to taste

Steps:

Season both sides of chicken with salt, pepper, and dried thyme. Place flour in a shallow dish and dredge both sides of chicken pieces in flour.
Heat oil in pan over medium-high heat. When oil starts to shimmer, add the chicken. (If the chicken browns too quickly, reduce heat.) Cook, turning as needed, until chicken is browned on both sides, is no longer pink in the center, and the juices run clear, 4 or 5 minutes total on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and tent with foil.
In the same pan, reduce heat to low and add thyme sprigs and cook until aromatic, 1 or 2 minutes. Increase heat to high; pour in Swanson® Chicken Stock and wine. Stir up browned bits to deglaze the pan. Add the chicken bouillon granules and mix well. Reduce heat to medium and cook until sauce reduces and is slightly thickened, about 5 minutes. Remove pan from heat.
Remove and discard the thyme sprigs. Add to the pan any accumulated juices from the tented chicken plate. Finish the sauce by whisking in the cold butter. Season with salt and pepper to taste.
Spoon sauce over chicken before serving.

Nutrition Facts : Calories 302.1 calories, Carbohydrate 7.1 g, Cholesterol 64 mg, Fat 18.1 g, Fiber 0.4 g, Protein 24.1 g, SaturatedFat 3.9 g, Sodium 454.6 mg, Sugar 0.6 g

CHICKEN-THYME-PENNE SALAD

Chicken-Thyme-Penne Salad image

It's "thyme" for chicken salad! Make this crunchy and flavor-packed salad a day ahead for a super time-saver.

Provided by Betty Crocker Kitchens

Categories Entree

Time 4h25m

Yield 12

Number Of Ingredients 13

Ingredients

3 cups uncooked penne pasta (10 oz)
4 cups cubed deli rotisserie chicken (from two 2- to 2 1/2-lb chickens)
2 cups seedless red grapes, cut in half
2 medium stalks celery, sliced (1 cup)
1/3 cup chopped onion (1 small)
3 tablespoons olive or vegetable oil
2 tablespoons chopped fresh or 2 teaspoons dried thyme leaves, crushed
1 1/4 cups reduced-fat mayonnaise or salad dressing
1 tablespoon milk
1 tablespoon honey
1 tablespoon coarse-grained mustard
1 teaspoon salt
1 cup chopped walnuts, toasted

Steps:

Cook and drain pasta as directed on package. Rinse with cold water; drain.
In very large (4-quart) bowl, mix pasta, chicken, grapes, celery and onion. In small bowl, mix oil and 1 tablespoon of the fresh thyme (or 1 teaspoon of the dried thyme). Pour oil mixture over chicken mixture; toss to coat.
In small bowl, mix mayonnaise, milk, honey, mustard, salt and remaining thyme. Cover chicken mixture and mayonnaise mixture separately; refrigerate at least 4 hours but no longer than 24 hours.
Up to 2 hours before serving, toss chicken mixture and mayonnaise mixture. Cover; refrigerate until serving. Just before serving, stir in 3/4 cup of the walnuts. Sprinkle salad with remaining walnuts.

Nutrition Facts : Calories 400, Carbohydrate 30 g, Cholesterol 50 mg, Fat 3, Fiber 2 g, Protein 19 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 7 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

Ingredients

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