Margarita Chicken Penne Recipes

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MARGHERITA CHICKEN



Margherita Chicken image

Fresh basil gets all the respect in this super supper-even forks will stand at attention when it hits the table. -Judy Armstrong, Prairieville, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 11

4 boneless skinless chicken breast halves (6 ounces each)
1/2 cup reduced-fat balsamic vinaigrette
3 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup marinara sauce
16 fresh basil leaves
2 plum tomatoes, thinly sliced lengthwise
1 cup frozen artichoke hearts, thawed and chopped
3 green onions, chopped
1/4 cup shredded part-skim mozzarella cheese

Steps:

  • Flatten chicken to 1/2-in. thickness. In a large bowl, combine vinaigrette and garlic. Add chicken; turn to coat. Cover; refrigerate 30 minutes. Drain and discard marinade. Sprinkle chicken with salt and pepper., On a lightly greased grill rack, grill chicken, covered, over medium heat or broil 4 in. from heat 5 minutes. Turn; top with marinara, basil, tomatoes, artichokes, onions and cheese. Cover and cook until chicken is no longer pink and cheese is melted, 5-6 minutes.

Nutrition Facts : Calories 273 calories, Fat 8g fat (2g saturated fat), Cholesterol 98mg cholesterol, Sodium 606mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 3g fiber), Protein 38g protein. Diabetic Exchanges

MARGARITA CHICKEN



Margarita Chicken image

Marinated in flavors of garlic and lime, this tangy margarita chicken is ready to go whenever the coals are hot! Serve with roasted corn on the cob and lemonade. -Kelly Bruneman, Cedar Park, Texas

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 6

1 can (12 ounces) frozen nonalcoholic margarita mix, thawed
3 tablespoons lime juice
3 garlic cloves, minced
4 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a small bowl, combine margarita mix, lime juice and garlic. Pour 1 cup marinade into a shallow dish. Add chicken; turn to coat. Cover and refrigerate for 2-4 hours. Cover and refrigerate remaining marinade., Drain and discard marinade from chicken. Sprinkle chicken with salt and pepper. Place chicken on oiled grill rack. Grill, covered, over medium heat or broil 4 in. from heat until a thermometer reads 165°, 5-7 minutes on each side, basting frequently with reserved marinade.

Nutrition Facts : Calories 250 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 230mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges

MARGARITA CHICKEN PASTA SALAD



Margarita Chicken Pasta Salad image

This is a great cold pasta salad. It combines the taste of Mexican food, with pasta. Best served cold. You can leave out the tequila if you wish. I like to make this with the multi colored pasta rotini, but you could use any noodle shape or color

Provided by Megans Mommy

Categories     < 30 Mins

Time 30m

Yield 10 serving(s)

Number Of Ingredients 18

10 ounces pasta noodles
1 lb boneless skinless chicken breast, cubed
1 (1 ounce) package taco seasoning
3 tablespoons olive oil
1 (10 ounce) can mexicorn, drained
15 ounces black beans, drained and rinsed
4 ounces green chilies, diced
1 cup monterey jack pepper cheese, cubed
1/2 cup orange juice
1/2 cup olive oil
1/2 cup sour cream
3 tablespoons lime juice
1 teaspoon sugar
1 teaspoon cumin
1/4 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon pepper
4 teaspoons tequila

Steps:

  • Cook the pasta, drain and rinse well with cold water.
  • Sprinkle the cubed chicken with the taco seasoning.
  • Cook the cubed chicken in the oil, over medium heat until cooked through.
  • In a large bowl, add the cooked chicken, cooled pasta, mexicorn, black beans, green chilies and cheese.
  • In a separate bowl, mix the orange juice, oil, sour cream, lime juice, sugar, cumin, salt, pepper and tequila.
  • Mix well and pour over pasta mixture.
  • Chill until ready to serve.

Nutrition Facts : Calories 332.5, Fat 22.2, SaturatedFat 5.9, Cholesterol 45.1, Sodium 684.1, Carbohydrate 18.7, Fiber 3.6, Sugar 3.1, Protein 16.5

MARGARITA CHICKEN PENNE



Margarita Chicken Penne image

I was trying to figure out what to fix for dinner and started looking at recipes for Margarita. I had no idea what I was doing with it so I took some ideas from various recipes to come up with my own! It turned out great!!

Provided by Tammy Bovender @TLB76

Categories     Chicken

Number Of Ingredients 12

2 large boneless chicken breast
1 package(s) penne pasta
3 medium roma tomatoes
1 medium red onion
2 tablespoon(s) chopped garlic
2 - limes, juiced
1 - orange, juiced
3 ounce(s) tequila
1 stick(s) butter, salted
1 teaspoon(s) coarse sea salt
1/3 cup(s) fresh basil cut into thin strips
1 package(s) fresh baby spinach

Steps:

  • Preparation: Place Chicken Breasts, Tequila, lime juice, orange juice and sea salt into a freezer bag to let marinate. At least 3-4 hours. Next time, I may marinate overnight in the refrigerator.
  • Once marinating is complete, coarsely chop tomatoes and set aside. Then dice onion and set aside. Cut fresh basil into thin strips and set aside.
  • Grill Chicken on the grill until cooked thoroughly. Then set chicken aside to rest at least 10 minutes before cutting into chunks.
  • Place noodles on the stove top in boiling water. Cook until firm consistency (Al Dente).
  • In a skillet, melt 1 stick of butter. Add garlic and onion. Cook until caramelized. Add to skillet, tomato, fresh basil and spinach. Cook for 10 minutes on stove top.
  • Cut chicken into bite size chunks then stir into skillet sauce.
  • Once noodles are cooked, strain, then add chicken and tomato sauce to noodles. Stir in shredded Parmesan cheese if desired.

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