Creamy Parmesan Sun Dried Tomato Chicken Penne Recipes

CREAMY PARMESAN & SUN-DRIED TOMATO CHICKEN PENNE

Steps:

• Cook pasta as directed on package.
• Drain well.
• Meanwhile, melt butter in large skillet on medium-high heat.
• Add garlic; cook and stir 30 seconds.
• Add chicken; cook and stir 5 minutes or until lightly browned.
• Mix half-and-half and cornstarch in small bowl until smooth.
• Add to skillet along with tomatoes, sun-dried tomatoes, seasonings and Parmesan cheese.
• Bring to boil, stirring constantly with wire whisk until well blended.
• Reduce heat to low; simmer 5 minutes.
• Stir in pasta; toss gently to coat.
• Serve with additional Parmesan cheese, if desired.

CREAMY PARMESAN & SUN-DRIED TOMATO CHICKEN PENNE

Steps:

• Cook pasta as directed on package. Drain well.
• Meanwhile, melt butter in large skillet on medium-high heat. Add garlic; cook and stir 30 seconds. Add chicken; cook and stir 5 minutes or until lightly browned.
• Mix half-and-half and cornstarch in small bowl until smooth. Add to skillet along with tomatoes, sun-dried tomatoes, seasonings and Parmesan cheese. Bring to boil, stirring constantly with wire whisk until well blended. Reduce heat to low; simmer 5 minutes.
• Stir in pasta; toss gently to coat. Serve with additional Parmesan cheese, if desired.

PENNE CHICKEN WITH SUN-DRIED TOMATOES

Steps:

• Cook pasta according to package directions. , In a large bowl, combine the Alfredo sauce, chicken, tomatoes, mushrooms, green onions and pepper. Drain pasta; stir into chicken mixture. Spoon into a greased 13-in. x 9-in. baking dish. , Cover and bake at 350° for 45-50 minutes or until heated through. Uncover; sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted. Freeze Option: Before baking, cover and freeze casserole for up to 3 months. Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or until bubbly.