Creamy Baked Penne And Chicken With Mushrooms Oamc Recipes

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CHICKEN AND MUSHROOM PENNE



Chicken and Mushroom Penne image

Felt like a creamy chicken pasta so I made this. It's tasty and takes no time at all. Serve with a salad or some bruschetta and you have a delicious meal.

Provided by ROSINA _J

Categories     Penne

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 11

500 g cooked penne
1 kg cubed chicken breast fillet
1 1/2 cups sliced green onions
3 cups sliced mushrooms
300 ml cream
2 tablespoons oil
1 1/2 tablespoons vegetable stock powder
1 teaspoon cornstarch
1/4 cup cold water
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Mix chicken, salt, pepper and stock powder together in bowl.
  • Add chicken mix to oil and fry till golden brown.
  • Add onions and mushrooms and sauté for 5 minutes.
  • Add cream to chicken stir gently.
  • Mix Pasta into chicken and add the corn starch mixed with water, stir gently till incorporated.
  • Reduce heat and simmer gently till Pasta is warmed through.
  • Season to taste. Enjoy.

Nutrition Facts : Calories 444.9, Fat 17.2, SaturatedFat 7.3, Cholesterol 130.1, Sodium 328.4, Carbohydrate 28.6, Fiber 5, Sugar 1.2, Protein 43.6

CREAMY BAKED PENNE WITH CHICKEN, SPINACH, AND FONTINA



Creamy Baked Penne with Chicken, Spinach, and Fontina image

Fontina and heavy cream lend a richness to this baked penne with shredded rotisserie chicken and spinach.

Provided by Food Network Kitchen

Time 1h5m

Yield 6

Number Of Ingredients 13

Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
4 garlic cloves, thinly sliced
One 28-ounce can crushed tomatoes
One 15-ounce can crushed tomatoes
1/4 cup heavy cream
1 cup fresh ricotta
1 pound dried penne
10 ounces frozen chopped spinach, thawed and squeezed dry
2 cups shredded rotisserie chicken, skin and bones discarded
3 cups shredded Italian fontina cheese
1 cup grated pecorino
1 tablespoon chopped fresh basil

Steps:

  • Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil.
  • Heat the oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, until the golden, about 2 minutes. Add both cans of the tomatoes, the heavy cream and 3/4 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Stir in the ricotta and season with salt and pepper.
  • Cook the penne in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to a large bowl.
  • Add the tomato sauce, spinach, rotisserie chicken, half of the fontina and pecorino and all of the basil to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining fontina and pecorino. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving.

CREAMY BAKED PENNE AND CHICKEN WITH MUSHROOMS (OAMC)



Creamy Baked Penne and Chicken With Mushrooms (Oamc) image

From an America's Test Kitchen cookbook titled The Best Make-Ahead Recipe. The recipe book also included a variation for Creamy Baked Penne and Chicken with Artichokes, Tarragon, and Lemon. I've put in notes where appropriate to make the variation. In the ingredient list, use the variation ingredient in place of the original ingredient.

Provided by muncheechee

Categories     One Dish Meal

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 19

salt
1 lb penne
4 tablespoons olive oil
1 1/2 lbs cremini mushrooms, wiped clean and sliced 1/4 inch thick (VARIATION Three 9-oz boxes frozen artichokes, thawed, patted dry, and chopped course)
1 medium onion, minced
1/2 ounce dried porcini mushrooms, rinsed and minced (VARIATION No mushrooms)
8 garlic cloves, medium sized minced (about 8 tsps)
1 teaspoon thyme, dried (VARIATION 1/4 tsp lemon zest)
1/4 cup unbleached all-purpose flour
2 cups low sodium chicken broth
1 cup dry white wine
1 cup heavy cream
2 lbs chicken breasts, boneless and skinless, trimmed
8 ounces Italian cheese blend, shredded (about 2 cups)
1/4 teaspoon ground black pepper
2 tablespoons parsley, fresh and minced (VARIATION 3 tbsp minced fresh terragon leaves)
3 bay leaves
1 1/2 cups peas, frozen
3 tablespoons lemon juice

Steps:

  • Bring 4 quarts of water to a boil in a dutch oven over high heat. Stir in 1 tbsp salt and the pasta and cook, stirring occasionally, until just beginning to soften, about 5 minutes. Drain and toss with 1 tbsp oil. Set aside.
  • Wipe the pot dry, add the remaining 3 tablespoons of oil and set over medium-low heat until shimmering. Add the cremini mushrooms, onion, porcini mushrooms, and 1 tsp salt (VARIATION: No mushrooms. Add the artichokes, onion, and 1 tsp salt and cook until artichokes are lightly browned. Proceed to next step). Cover and cook, stirring often, until the mushrooms have released their liquid, about 10 mintues. Uncover, increase the heat to medium-high, and continue to cook, stirring often, until the mushrooms are dry and browned, 5 to 10 minutes.
  • Stir in the garlic and thyme (VARIATION: no thyme, add lemon zest) and cook until fragrant, about 30 seconds. Stir in flour and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the broth, wine, and cream.
  • Add the chicken breasts (VARIATION: and add bay leaves), partially cover, and bring to a simmer. Reduce the heat to low, cover completely, and cook until the thickest part of the chicken registers 160 degrees on an instant-read thermometer, 10 to 15 minutes.
  • Remove the pot from the heat (VARIATION: and discard bay leaves). Remove the chicken and set aside to cool; keep the sauce covered. When the chicken is cool enough to handle, shred it into bite-sized pieces. Stir the shredded chicken and 1 cup of the cheese into the sauce with the cooked pasta until well combined (VARIATION: also stir in peas and lemon juice). Season with salt and pepper to taste. Transfer to a 13 by 9-inch baking dish and sprinkle with the remaning 1 cup cheese.
  • TO STORE: Wrap the dish tightly with plastic wrap and then foil and refrigerate for up to 2 days or freeze up to 1 month. (If frozen, the casserole must be thawed completely in the refrigerator, about 24 hours.).
  • TO SERVE IF REFRIGERATED: Adjust an oven rack to the middle position and heat the oven to 400 degrees. Unwrap the dish and cover tightly with aluminum foil that has been sprayed with vegetable spray (or use non-stick foil). Bake until the sauce is bubbling around the edges, 30 to 40 minutes. Remove the foil and continue to bake until hot throughout and browned on top, 25 to 30 minutes longer. Sprinkle with the parsley before serving.
  • TO SERVE RIGHT AWAY: Bake the casserole in a 400-degree oven, uncovered, until the sauce is bubbling and the top is browned, 25 to 35 minutes. Sprinkle with the parsley before serving.
  • BAKE HALF, FREEZE HALF: Divide between two 8 by 8-inch casserole dishes or three 9 by 3-inch loaf pans and follow storage directions (above). To serve, follow directions above, reducing cooking time by 5 to 10 minutes.

Nutrition Facts : Calories 669.1, Fat 30.1, SaturatedFat 11.1, Cholesterol 113.4, Sodium 112.1, Carbohydrate 62.8, Fiber 9.1, Sugar 4.5, Protein 34.4

CREAMY PENNE WITH CHICKEN (CREAM CHEESE SAUCE)



Creamy Penne With Chicken (Cream Cheese Sauce) image

Make and share this Creamy Penne With Chicken (Cream Cheese Sauce) recipe from Food.com.

Provided by Rachchow

Categories     Chicken Breast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 4

1 chicken breast, grilled and cut in small pieces (I used frozen seasoned chicken breast and baked it)
3 cups cooked penne rigate
1/2 cup cream cheese
1/4 cup butter (I used non-hydrogenated margarine)

Steps:

  • Melt butter in small saucepan over low heat. Add cream cheese and stir until well mixed.
  • Add penne and chicken and toss together.
  • Enjoy! If you're using plain chicken breast, marinate them with some spices or add seasonings at the end. The breast I used was Italian seasoned. Baked or grilled will work.

Nutrition Facts : Calories 1114.9, Fat 52.3, SaturatedFat 29.7, Cholesterol 171.2, Sodium 388.7, Carbohydrate 119.2, Fiber 5, Sugar 2.9, Protein 40.3

CREAMY BAKED CHICKEN AND MUSHROOMS



Creamy Baked Chicken and Mushrooms image

This is a simple and tasty recipe for weekdays or when friends and family come over to visit. It's a creamy chicken comfort food recipe with mushrooms that I have had a lot of good comments on when I make it at home. If you have a rice cooker, cook some rice while the chicken is resting. It's a great base for the chicken and creamy sauce.

Provided by Mitchell Tuckness

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 2h20m

Yield 3

Number Of Ingredients 13

3 skinless, boneless chicken breast halves
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper, or more to taste
2 tablespoons olive oil
1 medium white onion, chopped
2 tablespoons chopped fresh parsley
1 teaspoon poultry seasoning
¼ teaspoon cayenne pepper
1 (7 ounce) can whole mushrooms, drained
1 (10.5 ounce) can condensed cream of chicken soup
1 cup heavy cream
¼ cup buttermilk
4 slices Swiss cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Season chicken breasts with salt and pepper.
  • Heat olive oil in a large skillet over medium-high heat. Add onion and cook until it is semi-transparent, about 5 minutes. Add parsley and stir until coated. Place chicken in the skillet and brown, about 5 minutes per side. Add poultry seasoning and cayenne, making sure chicken is coated. Transfer chicken to a 9x13-inch dish. Cover with mushrooms and set aside on a warming plate.
  • Combine soup, heavy cream, and buttermilk in a mixing bowl. Add the onion mixture and combine. Pour over the chicken. Cover the tops with Swiss cheese, making sure all areas are covered.
  • Bake in the preheated oven until chicken is no longer pink in the center, about 1 hour and 35 minutes. Remove from the oven and let stand for 15 minutes.

Nutrition Facts : Calories 754 calories, Carbohydrate 19.7 g, Cholesterol 216.8 mg, Fat 57.8 g, Fiber 2.4 g, Protein 40.2 g, SaturatedFat 28.8 g, Sodium 1752.4 mg, Sugar 5 g

BAKED PENNE



Baked Penne image

Make and share this Baked Penne recipe from Food.com.

Provided by Philly Cooking Creme

Categories     One Dish Meal

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

1/2 lb extra lean ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
1 (24 ounce) jar spaghetti sauce
1 (10 ounce) container Philadelphia Italian Cheese and Herb Cooking Creme, divided
1 cup Kraft® Shredded Mozzarella Cheese, divided
3 cups cooked penne pasta

Steps:

  • HEAT oven to 350°F
  • BROWN meat with vegetables in large nonstick skillet. Stir in spaghetti sauce, 3/4 cup cooking creme and 1/2 cup mozzarella: cook and stir 2 to 3 minute or until mozzarella is melted. Add pasta; mix lightly.
  • SPOON into 2-qt. casserole; top with remaining cooking creme and mozzarella. Cover.
  • BAKE 20 minute or until heated through, uncovering after 15 minute
  • Substitute: Substitute Italian sausage for the ground beef.
  • Nutrition Information Per Serving: 370 calories, 15g total fat, 7g saturated fat, 60mg cholesterol, 990mg sodium, 37g carbohydrate, 4g dietary fiber, 10g sugars, 22g protein, 20%DV vitamin A, 15%DV vitamin C, 25%DV calcium, 15%DV iron.

Nutrition Facts : Calories 300.4, Fat 4.7, SaturatedFat 1.4, Cholesterol 24.6, Sodium 279.3, Carbohydrate 51.9, Fiber 7.8, Sugar 6.3, Protein 13.3

CREAMY CHICKEN PENNE PASTA RECIPE BY TASTY



Creamy Chicken Penne Pasta Recipe by Tasty image

Here's what you need: bacon, chicken breasts, salt, pepper, italian seasoning, paprika, garlic, spinach, small tomatoes, cream, shredded parmesan cheese, red pepper flakes, penne pasta, Chopped fresh parsley

Provided by Tasty

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 14

4 slices bacon
2 chicken breasts, sliced
salt, to taste
pepper, to taste
2 teaspoons italian seasoning
1 teaspoon paprika
2 cloves garlic, minced
2 cups spinach
4 small tomatoes, diced
1 ½ cups cream
1 cup shredded parmesan cheese, plus more for serving
½ teaspoon red pepper flakes, plus more for garnish
10 oz penne pasta, cooked until al dente
3 tablespoons Chopped fresh parsley, for garnish

Steps:

  • In a deep skillet, fry the bacon until crispy. Remove to a paper towel to drain, then chop.
  • In the same skillet, add the chicken and season with salt, pepper, Italian seasoning, and paprika. Cook until no longer pink inside.
  • Add the garlic and cook until softened.
  • Add spinach and tomatoes and cook until the spinach is wilted.
  • Add the cream, Parmesan, an red pepper flakes and bring to a boil.
  • Add the penne and bacon, and stir until fully coated in sauce.
  • Serve with parsley, Parmesan, and red pepper flakes, if desired.
  • Enjoy!

Nutrition Facts : Calories 725 calories, Carbohydrate 61 grams, Fat 36 grams, Fiber 4 grams, Protein 44 grams, Sugar 7 grams

OVEN-BAKED CHICKEN, MUSHROOM AND CREAM PASTA.



Oven-baked chicken, mushroom and cream pasta. image

Easy, tasty, creamy dish which can ready with very little time. Also makes a great lunch cold the next day.

Provided by scottwestron

Time 45m

Yield Serves 2

Number Of Ingredients 10

3 mini-chicken breasts
150ml single cream
8 closed cup white mushrooms, quartered
1 shallot
3 cloves of garlic
30g salted butter
Salt and freshly ground black pepper
100g parmesan cheese
Extra virgin olive oil
300g dried penne pasta

Steps:

  • Bring a pan of water to the boil. Add a little splash of olive oil and the pasta. Cook for 4 minutes or until al dente. Drain and return to the pan. Pre-heat the oven to 200°C.
  • Season the whole chicken fillets with salt and pepper and then lightly shallow fry them in a little olive oil on a medium heat. Turn them regularly until they're just starting to colour, about 7 minutes. They should be white and still juicy throughout when you take them off the heat and slice them diagonally into thin strips.
  • For the sauce, add the butter to the pan along with the finely diced shallot. Add in the mushrooms. Fry for a few minutes until the onions are translucent but not browning. Add the garlic, crushed. Stir for a further minute or so until you can smell the garlic. Reduce the heat and pour in the cream. Mix well. Season with salt and pepper and allow to reduce very slightly so that the cream thickens a bit and is slightly sticking to the spoon.
  • Stir in the the chicken and pasta. When mixed add about a quarter of the parmesan cheese by grating this in directly. Cook for another minute or two. The texture should be sticky and the chicken and pasta should both be starting be covered in the sauce.
  • Dish into oven-proof dish(es) and cover with foil. Pop into the oven and leave for 15 minutes. Take out of the oven and carefully remove the foil. Grate over about half of the remaining parmesan liberally and return to the oven for a another 10 minutes before removing and serving with a final further helping of parmesan on the top and pepper to taste.

BAKED PENNE



Baked Penne image

This version of the Italian-inspired classic dish combines ground beef, peppers, and sauteed onions, baked with penne and PHILADELPHIA Italian Cheese and Herb Cooking Creme, and topped with Mozzarella cheese.

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 35m

Yield 6

Number Of Ingredients 7

½ pound extra lean ground beef
½ cup chopped onions
½ cup chopped green peppers
1 (24 ounce) jar spaghetti sauce
1 (10 ounce) tub PHILADELPHIA Italian Cheese and Herb Cooking Creme, divided
1 cup KRAFT Shredded Mozzarella Cheese, divided
3 cups hot cooked penne pasta

Steps:

  • Heat oven to 350 degrees F.
  • Brown meat with vegetables in large nonstick skillet. Stir in spaghetti sauce, 3/4 cup cooking creme and 1/2 cup mozzarella: cook and stir 2 to 3 min. or until mozzarella is melted. Add pasta; mix lightly.
  • Spoon into 2-qt. casserole; top with remaining cooking creme and mozzarella. Cover.
  • Bake 20 min. or until heated through, uncovering after 15 min.

Nutrition Facts : Calories 397.2 calories, Carbohydrate 38.8 g, Cholesterol 64.2 mg, Fat 17.3 g, Fiber 4.4 g, Protein 21.4 g, SaturatedFat 8 g, Sodium 922 mg, Sugar 11.3 g

CHEESY CHICKEN AND MUSHROOM BAKE



Cheesy Chicken and Mushroom Bake image

This recipe is a tasty blend of chicken breasts browned in butter, then topped with sauteed mushrooms and onions, and finally baked with grated Parmesan, mozzarella, and scallions. A favorite in my household.

Provided by Dawne

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h5m

Yield 4

Number Of Ingredients 11

salt and ground black pepper to taste
4 skinless, boneless chicken breasts
2 tablespoons unsalted butter
1 ½ cups sliced fresh mushrooms
½ cup diced onion
2 cloves garlic, chopped
1 tablespoon all-purpose flour
½ cup chicken broth
1 cup grated Parmesan cheese
½ cup shredded mozzarella cheese, or to taste
½ cup diced scallions

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish lightly.
  • Sprinkle salt and pepper on chicken. Heat butter in a pan over medium-high heat. Add chicken and brown on all sides, 5 to 7 minutes. Remove chicken and place in the prepared baking dish.
  • Stir mushrooms, onion, garlic, and flour into the remaining butter in the saucepan and saute over medium-high heat until softened, about 5 minutes. Add chicken broth and bring to a boil while scraping the "good stuff" off of the bottom of the saucepan, letting it add to the flavor. Cook until thickened to your liking; drizzle over chicken.
  • Bake in the preheated oven for 30 minutes. Sprinkle with Parmesan cheese, mozzarella cheese, and scallions. Continue to bake until chicken is no longer pink in the center and cheese is melted, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 330.5 calories, Carbohydrate 7.4 g, Cholesterol 107.3 mg, Fat 16.7 g, Fiber 1.1 g, Protein 36.8 g, SaturatedFat 9.3 g, Sodium 639.5 mg, Sugar 2.3 g

CREAMY BAKED PENNE AND CHICKEN WITH ARTICHOKES, TARRAGON AND LEM



Creamy Baked Penne and Chicken With Artichokes, Tarragon and Lem image

Make and share this Creamy Baked Penne and Chicken With Artichokes, Tarragon and Lem recipe from Food.com.

Provided by Brookelynne26

Categories     One Dish Meal

Time 35m

Yield 8 serving(s)

Number Of Ingredients 18

salt
1 lb penne
4 tablespoons olive oil
3 (9 ounce) boxes frozen artichokes, thawed, patted dry and chopped
1 medium onion, minced
8 medium garlic cloves, minced
1/4 teaspoon grated lemon zest from 1 lemon
1/4 cup unbleached all-purpose flour
2 cups low-sodium chicken broth
1 cup dry white wine
1 cup heavy cream
2 lbs boneless skinless chicken breasts, trimmed
3 bay leaves
1 1/2 cups frozen peas
8 ounces shredded Italian cheese blend (about 2 cups)
2 tablespoons lemon lemons, juice of
ground black pepper
3 tablespoons minced fresh tarragon leaves (for serving)

Steps:

  • Bring 4 quarts of water to a boil in a Dutch oven over high heat. Stir in tablespoon salt and the pasta and cook, stirring occasionally, until just beginning to soften, about 5 minutes. Drain the pasta through a colander and toss with 1 tablespoon of the oil; leave in the colander and set aside.
  • Wipe the pot dry, then add the remaining 3 tablespoons oil, and set it over medium heat until shimmering. Add the artichokes, onion, and 1 teaspoon salt and cook until the artichokes are lightly browned, 8 to 10 minutes.
  • Stir in the garlic and lemon zest and cook until fragrant, about 30 seconds. Stir in the flour and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the broth, wine and cream.
  • Add the chicken breasts and bay leaves, partially cover, and bring to a simmer. Reduce the heat to low, cover completely, and cook until the thickest part of the chicken registers 160 degrees on an instant-read thermometer, 10 to 15 minutes.
  • Remove the pot from the heat and discard the bay leaves. Remove the chicken and set aside to cool; keep the sauce covered. When the chicken is cool enough to handle, shred it into bite-sized pieces. Stir the shredded chicken back into the sauce with the cooked pasta, peas, 1 cup of the cheese, and lemon juice; stir until well combined. Season with salt and pepper to taste. Transfer to a 13 by 9-inch baking dish and sprinkle with the remaining cup cheese.
  • To Store: Wrap the dish tightly with plastic wrap and then foil and refrigerate for up to 2 days or freeze for up to 1 month. (If frozen, the casserole must be thawed completely in the refrigerator, about 24 hours).
  • To Serve: Thaw completely in refrigerator, about 24 hours. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Unwrap the dish and cover tightly with aluminum foil that has been sprayed with vegetable oil spray (or use nonstick foil). Bake until the sauce is bubbling around the edges, 30 to 40 minutes. Remove the foil and continue to bake until hot throughout and browned on top, 25 to 30 minutes longer. Sprinkle with the tarragon before serving.
  • To Serve Right Away: Bake the casserole in a 400-degree oven, uncovered, until the sauce is bubbling and the top is browned, 25 to 35 minutes. Sprinkle with the tarragon before serving.

CREAMY MUSHROOM PENNE



Creamy Mushroom Penne image

A very easy, yet elegant, dish to make any night of the week. Mushrooms bathed in butter with just the right touch of seasonings. Add some wonderful sauce and this will become a new favorite!

Provided by LaDonna Langwell

Categories     Pasta Main Dishes

Time 1h10m

Yield 2

Number Of Ingredients 15

4 ounces penne pasta
3 tablespoons butter
1 medium shallot, minced
3 small garlic cloves, minced
1 (4 ounce) package brown mushrooms, stems removed and thickly sliced
½ tablespoon all-purpose flour
1 cup chicken stock
¼ teaspoon dried rosemary, or to taste
¼ teaspoon dried thyme, or to taste
salt and freshly ground black pepper to taste
½ cup heavy cream
¼ cup cream cheese, softened
1 tablespoon grated Parmesan cheese, optional
1 teaspoon Worcestershire sauce, or more to taste
1 teaspoon chopped fresh parsley

Steps:

  • Bring a large pot of lightly salted water to a boil. Add penne to the boiling water and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.
  • At the same time, melt butter in a stockpot over medium-low heat. Add shallots; stir and cook for about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add mushrooms; cook and stir until browned, about 5 minutes.
  • Sprinkle mushrooms with flour and stir to coat. Pour in chicken stock and bring to a simmer. Sprinkle some rosemary and thyme into your hand and crush herbs to release the oil. Add them to the pot on top of the mushrooms and stir. Add a grind of salt and pepper. Stir and taste.
  • Pour heavy cream into the simmering pot and stir to combine. Let it cook and bubble up for a few moments, then mix in cream cheese and stir until cream cheese has melted. Taste. Remove pot from heat and stir in Parmesan cheese if the mixture needs a little more salt.
  • Stir sauce again and add pasta. Stir. Turn out mixture into a large, wide-rimmed bowl. Sprinkle parsley on top. Serve hot.

Nutrition Facts : Calories 727.3 calories, Carbohydrate 53.7 g, Cholesterol 164.4 mg, Fat 52 g, Fiber 2.9 g, Protein 15.5 g, SaturatedFat 31.8 g, Sodium 889 mg, Sugar 4.7 g

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From yummly.com


CREAMY BAKED PENNE AND CHICKEN WITH MUSHROOMS OAMC
Creamy baked penne and chicken with mushrooms oamc is the best recipe for foodies. It will take approx 85 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make creamy baked penne and chicken with mushrooms oamc at your home.. The ingredients or substance mixture for creamy baked penne and chicken with mushrooms …
From webetutorial.com


BAKED PENNE WITH CHICKEN, MUSHROOMS, AND SUN-DRIED TOMATOES
2010-11-27 1. Bring a large pot of salted water to a boil and cook pasta according to package directions. 2. Preheat oven to 400 F. Lightly grease a 9×13 baking dish. 3. Melt butter in a large saute pan over medium heat. Add shallots, garlic, and …
From ahintofhoney.com


CREAMY BAKED PENNE AND CHICKEN WITH MUSHROOMS (OAMC) RECIPE …
salt; 1 lb penne; 4 tablespoons olive oil; 1 1/2 lbs cremini mushrooms, wiped clean and sliced 1/4 inch thick (VARIATION Three 9-oz boxes frozen artichokes, thawed, patted dry, …
From textcook.com


CREAMY PENNE AND MUSHROOMS RECIPE
Get one of our Creamy penne and mushrooms recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 98% Creamy Spinach and Cheese Green Chile Enchiladas Do you want to make one of the best meals that offer a unique taste? This Creamy spinach and cheese green chile enchilad. Bookmark. 45 min; 4 Yield; 98% Creamy Asparagus …
From crecipe.com


CREAMY BAKED PENNE AND CHICKEN WITH MUSHROOMS (OAMC) RECIPE
Ingredients salt 1 lb penne 4 tablespoons olive oil 1 1/2 lbs cremini mushrooms, wiped clean and sliced 1/4 inch thick (VARIATION Three 9-oz boxes frozen artichokes, thawed, patted dry, and chopped course) 1 medium onion, minced 1/2 ounce dried porcini mushrooms, rinsed and minced (VARIATION No mushrooms) 8 garlic cloves, medium sized minced (about 8 tsps)
From recipenode.com


CREAMY BAKED CHICKEN AND MUSHROOMS RECIPE - FOOD NEWS
heavy cream, cream cheese, unsalted butter, mushrooms, freshly ground black pepper and 11 more Creamy Peppered Chicken and Mushrooms McCormick ground black pepper, onion, olive oil, heavy cream, italian seasoning and 3 more Once the chicken has been transferred out of the skillet and onto the greens, increase the heat to high. Stir the flour […]
From foodnewsnews.com


BAKED PENNE WITH CHICKEN, BROCCOLI, AND MUSHROOMS RECIPE
salt; 1 bunch broccoli, stalks discarded, florets trimmed into 1-inch pieces (1 1/2 lb.) 3/4 lb penne; 3 tablespoons olive oil; 1 1/4 lbs cremini mushrooms, stems …
From textcook.com


EASY ONE PAN CREAMY CHICKEN AND MUSHROOM RICE BAKE
2020-11-30 Add another 1 tablespoon of olive oil to the pan along with the onions, garlic, mushrooms, thyme and oregano. Saute over medium-high heat until the onions and mushrooms soften and get a bit of colour on them (about 5 minutes). Add the rice and Parmesan and stir it into the mushroom mixture. Add the chicken stock and cream and stir well to …
From thebusybaker.ca


BEST BAKED CREAMY CHEESE PENNE RECIPE
All cool recipes and cooking guide for Best Baked Creamy Cheese Penne Recipe are provided here for you to discover and enjoy ... Easy Smothered Chicken Thighs Recipe Keto Fat Bombs Recipes Easy Easy Cool Whip Recipe Easy Oven Pork Chop Recipe Easy Country Dinner Recipes Easy Country Recipes Easy Oriental Dressing Recipe 60 Easy Dinner Recipes …
From recipeshappy.com


BAKED PENNE WITH CHICKEN RECIPE - CREATE THE MOST AMAZING DISHES
Healthy Frozen Green Bean Recipe Healthy Snacks For School List Facts About Unhealthy School Lunches
From recipeshappy.com


CREAMY BAKED PENNE AND CHICKEN WITH ARTICHOKES, TARRAGON AND …
1 lb penne; 4 tablespoons olive oil; 3 (9 ounce) boxes frozen artichokes, thawed, patted dry and chopped; 1 medium onion, minced; 8 medium garlic cloves, minced; 1/4 teaspoon grated lemon zest from 1 lemon; 1/4 cup unbleached all-purpose flour; 2 cups low-sodium chicken broth; 1 cup dry white wine; 1 cup heavy cream; 2 lbs boneless skinless ...
From textcook.com


BAKED CREAM OF MUSHROOM CHICKEN - EASY FAMILY RECIPES
2021-06-09 Preheat the oven to 400˚F. In a large bowl, combine the mushroom soup, sour cream, Italian dressing mix, and milk. Mix until smooth. Season chicken breast with salt and pepper, then lay them in a large casserole dish. Cover with the soup mixture and sprinkle the parmesan cheese over the top.
From easyfamilyrecipes.com


CREAMY BAKED CHICKEN WITH ARTICHOKES AND MUSHROOMS
Directions. Preheat oven to 375°F. Place chicken in 13X9-inch baking dish. Combine paprika, thyme, salt, and pepper in small bowl; mix well. Reserve 1 teaspoon seasoning mixture; set aside. Sprinkle remaining seasoning mixture evenly over chicken. Cut artichokes in half; arrange around chicken. Melt butter in large saucepan over medium heat.
From diabetesselfmanagement.com


CREAMY CHICKEN PENNE PASTA BAKE - CREATE THE MOST AMAZING …
Dash Diet Menu Eating Plan Recipes Easy Easy Orzo Pasta Recipes Easy Filling Snacks
From recipeshappy.com


CREAMY CHICKEN PENNE PASTA BAKE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. ... Chicken Casserole Recipes With Bisquick Turkey Pot Pie Recipe With Bisquick Topping Quick Cookie Recipes Quick Simple Cookie Recipes Quick Easy Desserts No Bake Bisquick Garlic Biscuits Recipe Easy Chef. Healthy Diet. Holiday Menu. Jimmy Dean Holiday Breakfast Apple Cider Holiday …
From recipeschoice.com


EASY CREAMY MUSHROOM CHICKEN - SIMPLY DELICIOUS
2021-04-15 Melt the butter in the pan then add the mushrooms. Cook until golden brown all over. Add the garlic and herbs and allow to cook for 30 seconds before adding the cream. Add lemon juice, salt and pepper to taste and allow to come to a simmer. Simmer 5 minutes then add the chicken breasts back to the sauce.
From simply-delicious-food.com


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