CREAMY CHICKEN AND SPINACH PENNE
When you need a yummy dinner on the table fast, this simple pasta fits the bill.
Categories main
Time 35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions; drain, reserving 1/2 cup cooking liquid.
- Heat oil in large skillet set over medium heat; cook chicken and pepper for 3 to 5 minutes or until slightly browned. Stir in onion and garlic; cook for 3 to 5 minutes or until slightly softened.
- Stir in reserved cooking liquid, cream and Roasted Chicken Base; bring to boil. Reduce heat to medium-low; cook for 8 to 10 minutes or until thickened slightly.
- Stir in spinach and green peas; cook for 1 minute. Add pasta to skillet, tossing until well coated. Stir in Parmesan; sprinkle cracked pepper over top.
BAKED PENNE WITH SPINACH, RICOTTA & FONTINA
In this easy recipe, penne pasta is tossed in a creamy spinach and ricotta sauce, topped with cheese, and baked until golden brown.
Provided by Jennifer Segal
Categories Dinner
Time 40m
Yield 4-6
Number Of Ingredients 12
Steps:
- Preheat the oven to 450°F and set an oven rack in the middle position. Lightly oil a 9 x 13-inch ceramic baking dish.
- Cook the penne in boiling salted water until al dente, about 9 minutes. (It will cook more in the oven so you don't want it completely cooked.) Drain, then place the cooked penne back in the pan and set aside.
- In the bowl of a food processor fitted with the steel blade, combine the spinach, basil, ricotta, cream cheese, half-and-half, 1 cup of the fontina, 3 tablespoons of the Parmigiano Reggiano, garlic, salt, pepper, and nutmeg. Process until puréed.
- Add the spinach mixture to the pasta and stir to combine. Transfer to the prepared baking dish. Top with the remaining fontina and Parmigiano Reggiano. Bake until the pasta is bubbling and the top is golden in spots, about 20 minutes. Let cool for a few minutes, then serve.
Nutrition Facts : Calories 692, Fat 34 g, Carbohydrate 65 g, Protein 31 g, SaturatedFat 20 g, Sugar 7 g, Fiber 4 g, Sodium 956 mg, Cholesterol 112 mg
BAKED FONTINA
Steps:
- Preheat the broiler and position the oven rack 5 inches from the heat.
- Distribute the cubes of Fontina evenly in a 12-inch cast-iron pan. Drizzle on the olive oil. Combine the garlic, thyme, and rosemary and sprinkle it over the cheese and olive oil. Sprinkle with the salt and pepper and place the pan under the broiler for 6 minutes, until the cheese is melted and bubbling and starts to brown.
- Serve the baked Fontina family-style¿right out of the oven in the cast-iron pan with crusty chunks of bread for everyone to dip.
BAKED PENNE WITH CHICKEN AND SUN-DRIED TOMATOES
A family favorite, this recipe makes one baking dish for now and one to freeze for a ready-made dinner when you're pressed for time.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 400. Butter two shallow 2-quart baking dishes. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot.
- In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.
- In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup Parmesan.
- Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with 1/4 cup Parmesan.
- Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 636 g, Fat 26 g, Fiber 2 g, Protein 38 g
FONTINA CHICKEN & PASTA BAKE
Eat it tonight, or freeze it for later. This cheesy casserole is still awesome months after you make it. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 casseroles (4 servings each).
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Cook pasta according to package directions for al dente., Meanwhile, heat 3 teaspoons oil in a Dutch oven over medium-high heat. Add chicken in batches; cook and stir 3-5 minutes or until no longer pink. Remove from pan., In same pan, add mushrooms to remaining oil; cook and stir over medium-high heat 3-5 minutes or until tender. Add garlic; cook 1 minute longer. Stir in soup, broth, 1 cup cheese, oregano and pepper. Add spinach and tomatoes; return chicken to pan., Drain pasta; add to soup mixture and toss to combine. Divide between 2 greased 8-in. square baking dishes. Sprinkle with remaining cheese. Bake, covered, 15-20 minutes or until heated through. Freeze option: Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casseroles with foil; bake as directed, increasing baking time to 1-1/4 hours or until heated through and a thermometer inserted in center reads 165°.
Nutrition Facts : Calories 601 calories, Fat 22g fat (8g saturated fat), Cholesterol 105mg cholesterol, Sodium 1362mg sodium, Carbohydrate 56g carbohydrate (5g sugars, Fiber 6g fiber), Protein 42g protein.
CREAMY CHICKEN PENNE PASTA RECIPE BY TASTY
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
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
CHICKEN, SPINACH, AND CHEESE PASTA BAKE
Pasta, chicken, spinach, and cheese baked to bubbly perfection.
Provided by jr911
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- 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. Drain.
- Heat olive oil in a skillet over medium-high heat. Saute onion in hot oil until tender, 5 to 7 minutes.
- Mix penne pasta, onion, chicken, diced tomatoes, spinach, and cream cheese together in a baking dish until the cream cheese melts and coats everything. Sprinkle mozzarella cheese over the pasta mixture. Cover baking dish with aluminum foil.
- Bake in the preheated oven for 30 minutes. Remove foil and continue baking until heated through and beginning to brown along the edges, about 15 minutes more.
Nutrition Facts : Calories 544.2 calories, Carbohydrate 53.2 g, Cholesterol 85.3 mg, Fat 21.7 g, Fiber 6.4 g, Protein 34.2 g, SaturatedFat 10.2 g, Sodium 331.9 mg, Sugar 3.2 g
BAKED PENNE
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
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
BAKED PENNE WITH FONTINA
A friend of mine gave me this recipe (from Tastes of Italia) and I made it for the first time last night for guests. It was a HUGE hit. It's simple and easy to put together. I browned 1# of sweet Italian sausage and added that to the sauce while simmering. I'm a fan of fire roasted tomatoes, so I used those for the small can. The pasta cooking directions were "conflicting" so I modified those. Some of the pine nuts tend to "sneak" into the pasta tubes and you get a delightful little crunch. The only thing I would do different next time is add more red chili pepper flakes for more heat. Made Cheese and Rosemary Breadsticks (#85257) as a side. It was a perfect meal!
Provided by Beaner 2
Categories Penne
Time 38m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Lightly spray a 9x12-inch baking dish with nonfat cooking spray. Set aside.
- Put on a large pot of water to boil for the pasta.
- Toast the pine nuts in a large skillet over medium heat. When pine nuts are golden brown, add olive oil, garlic, salt, and red chile pepper flakes. Simmer for 3 to 4 minutes. Add tomatoes (break up with a spoon) and oregano. Bring to a boil, then reduce heat and simmer 15 to 20 minutes or until sauce thickens.
- While sauce is simmering, cook pasta to according to package directions for "firm". Drain and pour pasta into prepared baking dish. Stir in butter to coat. Add sauce and Parmesan cheese and stir well. Top with Fontina cheese and parsley and place in oven.
- Cook, uncovered, for 8 to 9 minutes or until cheese melts.
SPINACH-FETA CHICKEN PENNE
I wanted a light sauce for pasta, so I cooked tomatoes with garlic, wine and olive oil. It's a blockbuster combo for seafood, too. -Geralyn Sipos, Blandon, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a 6-qt. stockpot, cook pasta according to package directions. Drain; return to pot., Meanwhile, toss chicken with 2 tablespoons oil, 1/2 teaspoon salt and pepper. In a large skillet, cook and stir chicken, half at a time, over medium-high heat 3-5 minutes or until no longer pink; remove from pan., In same skillet, heat remaining oil over medium heat. Add garlic; cook and stir 1-2 minutes or until tender. Add broth and wine. Bring to a boil, stirring to loosen browned bits from pan; cook 2 minutes. Stir in tomatoes and remaining salt; cook until tomatoes are softened. Stir in spinach until wilted., Add chicken and tomato mixture to pasta; heat through, tossing to combine. Serve with cheese.
Nutrition Facts : Calories 455 calories, Fat 13g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 552mg sodium, Carbohydrate 46g carbohydrate (3g sugars, Fiber 8g fiber), Protein 36g protein. Diabetic Exchanges
CREAMY BAKED PENNE AND CHICKEN WITH MUSHROOMS (OAMC)
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
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
PENNE WITH SPINACH AND CHICKEN
Steps:
- Heat oil in heavy large pot over medium-high heat. Add onion, garlic, lemon peel and rosemary. Sauté until onion softens, about 7 minutes. Sprinkle chicken with salt and pepper. Add chicken to pot and sauté until just cooked through, about 4 minutes. Add half of spinach and toss until beginning to wilt, about 2 minutes. Add remaining spinach and toss until all spinach is wilted but still bright green, about 3 minutes longer. Mix in pasta, then 2/3 cup cheese. Moisten with reserved pasta cooking liquid by tablespoonfuls if mixture is dry. Season with salt and pepper. Serve, passing remaining 1 cup cheese separately.
BAKED SPINACH WITH FONTINA
Categories Onion Side Bake Sauté Vegetarian High Fiber Spinach Fontina Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4 main-course or 6 side-dish servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Butter 8 x 8 x 2-inch glass baking dish. Beat eggs in large bowl to blend. Mix in spinach, then cheese and tomatoes.
- Heat 2 tablespoons oil reserved from tomatoes in heavy large skillet over medium-high heat. Add onions and garlic; sauté until onions begin to brown, about 8 minutes. Add to spinach mixture. Mix in salt and pepper. Transfer to prepared dish. Sprinkle with cracker crumbs.
- Bake spinach mixture until set in center, about 40 minutes. Let stand 10 minutes and serve.
More about "creamy baked penne with chicken spinach and fontina recipes"
30 MINUTE CREAMY BAKED PENNE PASTA WITH CHICKEN, …
From seasonlycreations.com
Category DinnerTotal Time 30 minsEstimated Reading Time 4 mins
- In the meantime, mix one of the diced tomatoes with the parmesan cheese in a bowl. Season with salt and pepper, set aside.
- In a small skillet, melt butter on low heat. Whisk in flour once butter is melted. Continue to whisk until the mixture becomes thick. Remove from heat and set aside.
TWO-CHEESE PENNE WITH CHICKEN AND SPINACH RECIPE
From myrecipes.com
BAKED PENNE WITH SAUSAGE AND CREAMY RICOTTA RECIPE
From foodandwine.com
BAKED PENNE - THE SEASONED MOM
From theseasonedmom.com
BAKED PENNE WITH SPINACH, RICOTTA & FONTINA - MASTERCOOK
From mastercook.com
10 BEST CHICKEN SPINACH PENNE PASTA RECIPES - YUMMLY
From yummly.com
SPINACH CHICKEN PENNE BAKE - COLORFUL RECIPES
From colorfulrecipes.com
CREAMY CHICKEN PENNE PASTA {EASY} - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
PENNE BROCCOLI CASSEROLE - THERESCIPES.INFO
From therecipes.info
CREAMY GARLIC CHICKEN WITH SPINACH PENNE PASTA
From slimmingeats.com
CREAMY BAKED PENNE WITH SPINACH - HADIAS LEBANESE CUISINE
From hadiaslebanesecuisine.com
BAKED PENNE PASTA WITH CHICKEN - JULIA'S CUISINE
From juliascuisine.com
BAKED PENNE WITH PROSCIUTTO AND FONTINA - PEDRONCELLI
From pedroncelli.com
BAKED PENNE WITH CHICKEN AND PEAS » MOTHER THYME
From motherthyme.com
CREAMY HERBED CHICKEN PENNE - CARNATION MILK
From carnationmilk.ca
CHICKEN & PENNE WITH BASIL PARMESAN CREAM SAUCE - A FAMILY FEAST
From afamilyfeast.com
CREAMY TUSCAN CHICKEN PENNE - EASY PEASY MEALS
From eazypeazymealz.com
CHICKEN ALFREDO BAKED PENNE - CREME DE LA CRUMB
From lecremedelacrumb.com
CHEESY BAKED CHICKEN PASTA WITH SPINACH - FAMILYSTYLE FOOD
From familystylefood.com
CHICKEN BACON SPINACH PENNE – FASTINHAND RECIPES
From fastinhand.com
BAKED PENNE WITH SPINACH, RICOTTA & FONTINA
From mealplannerpro.com
BAKED PENNE WITH PROSCIUTTO AND FONTINA | OREGONIAN RECIPES
From recipes.oregonlive.com
CREAMY CHICKEN AND SPINACH PENNE - THERESCIPES.INFO
From therecipes.info
CHICKEN WITH SPINACH AND FONTINA CHEESE - CIAO ITALIA
From ciaoitalia.com
CREAMY CHICKEN AND SPINACH PENNE - CREATE THE MOST AMAZING …
From recipeshappy.com
BAKED PENNE WITH SPINACH RECIPE | RECIPES.NET
From recipes.net
FONTINA CHICKEN AND PASTA BAKE - STOLENRECIPES.NET
From stolenrecipes.net
10 BEST CREAMY CHICKEN PENNE PASTA RECIPES - YUMMLY
From yummly.com
BAKED CREAMY PASTA WITH GREENS AND CHICKEN: A FAMILY-FAVORITE …
From pinterest.ca
BEST CREAMY GARLIC CHICKEN PENNE RECIPE-HOW TO MAKE CREAMY …
From delish.com
BAKED PENNE WITH PROSCIUTTO AND FONTINA - DETROIT FREE PRESS
From freep.com
BAKED PENNE WITH SPINACH, RICOTTA & FONTINA | PUNCHFORK
From punchfork.com
CREAMY PENNE RIGATE WITH BAKED CHICKEN, FETA, AND CHERRY TOMATOES
From sunbasket.com
CREAMY BAKED PENNE WITH CHICKEN, SPINACH, AND FONTINA
From recipenet.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love