Hard Rock Cafe Blackened Chicken Penne Pasta Reduced Calorie Recipes

BLACKENED CHICKEN PASTA

Steps:

• Cook the penne, then drain and set aside.
• Place olive oil in a large saucepan over medium heat and add chicken; cook until cooked through, turning chicken halfway through. Remove from pan and slice into bite-sized pieces. Return chicken pieces to pan with mushrooms, tomatoes, green onions and minced garlic. Saute together while tossing occasionally for 2 minutes. Add heavy cream, Parmesan, Creole seasoning and noodles to chicken and vegetables and cook, stirring frequently to heat noodles and melt cheese. Taste and add more Creole seasoning until it's just right. If you are brave enough to toss all the ingredients in the pan, do it! We love to catch the flame just right and it creates a wonderful show for the guests to watch.

HEALTHIER CHICKEN ALFREDO PASTA RECIPE BY TASTY

Steps:

• Heat the olive oil over a skillet and add chicken. Season with salt and pepper, and cook 5-8 minutes, or until no longer pink.
• Remove the chicken from the pan and set aside.
• In the same pan, add the garlic and sauté for one minute over medium heat.
• Sprinkle the flour over the garlic and slowly add in the chicken stock.
• Quickly stir to avoid lumps.
• Add in the skim milk, stir ,and allow to reach a boil to thicken sauce. Season with salt and pepper.
• Once the sauce is thickened, add in the spinach and stir until wilted.
• Remove from heat and add in the cooked penne, chicken, and parmesan. Stir to coat.
• Top with fresh parmesan.
• Enjoy!

HARD ROCK CAFE'S BLACKENED CHICKEN PENNE PASTA

Steps:

• Season both sides of marinated chicken breast with Cajun chicken seasoning. Grill chicken to an internal temperature of 165 degrees. Slice chicken on the bias to yield 5 or possibly 6 pcs. Place penne pasta and Alfredo sauce in 2-qt Cambro (The sauce should be added cool). Place lid on top and microwave for 1 minute. Swirl pasta and sauce to coat mix proportionately. Microwave for 1 minute or possibly to an internal temperature of 140 degrees. Remove lid and add in fresh spinach leaves and diced tomatoes. Replace lid and swirl mix to achieve even consistency. Remove top and unload Cambro into large bowl. Top pasta with chicken. Sprinkle Parmesan parsley over chicken and pasta. Cut toast on the bias and place on rims of bowl. This recipe yields 5 or possibly 6 servings.

CHICKEN PENNE (LOW-FAT)

Steps:

• Cook pasta according to package directions without salt or fat.
• Drain and rinse with cold water; set aside.
• Spray a large skillet with olive oil cooking spray.
• Saute onion, green pepper and garlic 5 minutes or until onion is clear.
• Add next 6 ingredients.
• Bring to a boil.
• Reduce heat and simmer 5-6 minutes or until chicken is done.
• Place pasta in a large serving bowl.
• Add chicken mixture and toss with cheese.

BLACKENED CHICKEN WITH PENNE PASTA

Steps:

• Cook pasta, drain.
• Place back into pot with tomatoes, peas and pine nuts.
• Place cut up chicken in bowl.
• Sprinkle with 2 TB Cajun seasoning over chicken (mix through chicken).
• Heat margaine in nonstick skillet over medium heat until hot, add chicken and cook until no longer pink.
• Combine whipping cream and remaining Cajun seasoning.
• Pour over chicken and continue cooking (low heat) until warmed through.
• Pour chicken and sauce over pasta and vegetables, cook until completely warmed through.