Chickenpennealfresco Recipes

CHICKEN AL FRESCO

Steps:

• In large saucepan, combine water, milk and butter. Bring just to a boil.
• Stir in pasta, contents of seasoning packet, chicken, tomatoes, onions and basil. Return to a boil, reduce heat to medium.
• Boil, uncovered, stirring frequently 6 to 8 minutes. Sauce will be thin, but will thicken upon standing.
• Sprinkle white cheese on top of each serving.

CHICKEN PENNE AL FRESCO

Steps:

• Spray a mw safe lidded casserole. Add garlic and tomatoes. Cover; microwave on HIGH 4-5 minutes or until tomatoes begin to burst, stirring after 2 minutes. Crush tomatoes with fork and add uncooked pasta, broth, wine, salt and black pepper.
• Return baker to microwave; cover and microwave on HIGH 16-18 minutes or until pasta is tender, stirring after 10 minutes.
• Meanwhile, grate cheese and coarsely chop basil, reserve about 1/4th for later.
• Carefully remove baker from microwave and remove lid, lifting away from you. Add remaining basil, cheese and chicken to baker; mix well.
• Garnish with reserved basil, additional Parmesan cheese and black pepper, if desired.
• Tips: An additional 3/4 cup chicken broth can be substituted for the wine, if desired.
• Any tube-shaped pasta requiring 9-11 minutes cook time, such as penne or rigatoni, can be substituted for the mezze penne pasta.
• To grill chicken in the Grill Pan, season 2 chicken breasts, about 6 oz each, with salt and black pepper. Heat Grill Pan over medium-high heat 5 minutes. Spray pan with oil. Cook chicken 4-6 minutes or until grill marks appear. Turn chicken over; cook 4-6 minutes or until center of chicken is no longer pink and Pocket Thermometer registers 170°F.

CHICKEN PENNE AL FRESCO

Steps:

• Coat a microwave-safe casserole dish with olive oil; stir in the garlic and tomatoes. Cover and microwave on High until tomatoes begin to burst, 4 to 5 minutes, stirring after 2 minutes. Remove garlic and tomato mixture from the microwave and crush the remaining tomatoes with a fork. Stir in pasta, chicken broth, salt, and pepper.
• Cover and return to microwave. Cook on High until pasta is tender, 16 to 18 minutes, stirring after 10 minutes. Remove pasta from the microwave, then stir in the basil, chicken, and Parmesan cheese.

CHICKEN PENNE ALFREDO

Steps:

• Cook pasta according to package directions in a Dutch oven, adding the vegetables during the last 6 minutes of cooking., Meanwhile, cook chicken in butter in a large skillet until no longer pink. Add the cheeses, broth and soup mix; cook and stir until cheeses are melted. Drain pasta and vegetables; add to chicken mixture and toss to coat.

CHICKEN PENNE AL FRESCO

Steps:

• Coat a microwave-safe casserole dish with olive oil; stir in the garlic and tomatoes. Cover and microwave on High until tomatoes begin to burst, 4 to 5 minutes, stirring after 2 minutes. Remove garlic and tomato mixture from the microwave and crush the remaining tomatoes with a fork. Stir in pasta, chicken broth, salt, and pepper.
• Cover and return to microwave. Cook on High until pasta is tender, 16 to 18 minutes, stirring after 10 minutes. Remove pasta from the microwave, then stir in the basil, chicken, and Parmesan cheese.

CHICKEN PENNE ALFREDO

Steps:

• Cook pasta according to package directions.
• Meanwhile, make sauce.
• Melt butter, heavy cream and cream cheese.
• Add parmesan cheese and garlic powder.
• Simmer for 15 to 20 minutes over low heat.
• Heat 1 tbs olive oil and toast pine nuts until golden brown. Drain on paper towel and set aside.
• Add remaining oil to the pan and sauté onions for 2 minutes.
• Add red peppers and pepper flakes and sauté until onions are translucent.
• Add chicken pieces. Sauté until chicken is cooked through.
• Add mushrooms, olives, basil and parsley.
• Stir in sauce and pine nuts.
• Drain pasta, and stir into mixture.
• Let simmer for a few minutes.
• Serve and enjoy!

CHICKEN ALFREDO BAKE

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• Preheat the oven to 375 degrees F (190 degrees C).
• Meanwhile, melt butter in a saucepan over medium heat and cook garlic for 1 minute. Whisk in flour until a paste forms. Pour in milk and cream, whisking continuously until smooth. Stir in 3/4 of the Parmigiano-Reggiano cheese and nutmeg. Add drained penne pasta and cooked chicken; stir to combine. Pour mixture into a casserole dish. Sprinkle with remaining cheese.
• Bake in the preheated oven until cheese is melted, 10 to 12 minutes.

EASY CHICKEN ALFREDO PENNE RECIPE BY TASTY

Steps:

• In a pan over medium-high heat, melt butter, then add the chicken breast.
• Season with salt, pepper, oregano, and basil. Cook 8-10 minutes or until chicken is fully cooked. Remove from heat and set chicken aside.
• In the same pan over medium heat, melt butter and add the garlic. Cook until the garlic begins to soften.
• Add half of the flour to the garlic and butter, stirring until incorporated. Then add the rest of the flour and stir.
• Pour in the milk a little bit at a time, stirring well in between, until fully incorporated and sauce begins to thicken.
• Season with salt, pepper, oregano, and basil, and stir well to incorporate.
• Add parmesan cheese and stir until melted.
• Pour the sauce over cooked penne pasta, add the chicken and mix well.
• Add parsley and extra parmesan. Mix well.
• Enjoy!