Mediterranean Chicken With Penne Recipes

EASY MEDITERRANEAN CHICKEN PENNE

Steps:

• Preheat oven to 375°F. Spray a 12 x 8 inch baking dish with cooking spray.
• In a large stove top pot over medium-high heat, cook diced onion in a couple of drizzles of olive oil until it's translucent and beginning to brown. Season with salt and black pepper to your taste then add the crushed red pepper flakes.
• To the pot add both jars of Alfredo sauce, 1/2 cup of milk, and cream cheese.
• Mix well, then simmer uncovered on low heat, stirring just until the cream cheese melts.
• To the pot add Parmesan cheese, basil pesto, sun dried tomatoes, chicken and 1 1/4 cups of shredded cheese. Mix well.
• Add the cooked penne pasta and the baby spinach. If you'd like the sauce a little thinner, add extra milk. [Tip: At this point, you could skip the oven and serve this dish as is....Stir all of the cheese into the mixture and simmer on the stove top until heated through. Then sprinkle with additional Parmesan cheese just before serving. For a little crunch, top with toasted pine nuts.]
• Pour the mixture into the baking dish and sprinkle the remaining shredded mozzarella on top.
• Toss together crumbs and butter, sprinkle over cheese.
• Bake for 20-25 minutes until the top is golden and the edges are bubbly.
• Serve immediately.

MEDITERRANEAN CHICKEN WITH PENNE

Steps:

• Bring a large pot of water to a boil over high heat; add salt, then the penne. When the water returns to a boil, stir occasionally to separate the penne. Reduce the heat to medium-high and cook for about 10 to 12 minutes, or according to package instructions, until the penne is al dente. While the pasta is cooking, heat 1 tablespoon of the oil in a large nonstick saute pan over medium-high heat. Add the chicken; cook, stirring occasionally, for 2 to 3 minutes, or until the chicken is no longer pink on the outside. Reduce the heat to medium; stir in the eggplant, tomatoes, mushrooms, shallots, thyme, and pepper. Cover and cook for about 6 minutes, or until the chicken is cooked through and the vegetables are tender. Stir in the vinegar and capers. Taste and adjust the seasoning. When the penne is done, drain well. Return the pasta to the cooking pan. Add the remaining 1 tablespoon of oil; toss. To serve, spoon penne into shallow pasta bowls. Top with the chicken-vegetable mixture.

MEDITERRANEAN PENNE CHICKEN

Steps:

• In a large saute pan, heat an ample amount of vegetable oil over medium-high.
• Place the chicken medallions in the pan and saute on both sides until browned.
• Add the garlic, oregano and basil.
• When the garlic starts to brown, add the white wine and chicken stock. Let simmer for 2-3 minutes.
• Add the tomatoes, olive oil, lemon juice, salt and pepper, spinach and feta cheese.
• Toss well while simmering for about 1 minute more.
• Add to the hot, cooked pasta (reheat first if necessary; toss well and serve.

MEDITERRANEAN CHICKEN

Steps:

• Heat the oil and 2 tablespoons white wine in a large skillet over medium heat. Add chicken and saute about 4 to 6 minutes each side, until golden. Remove chicken from skillet and set aside.
• Saute garlic in pan drippings for 30 seconds, then add onion and saute for 3 minutes. Add tomatoes and bring to a boil. Lower heat, add 1/2 cup white wine and simmer for 10 minutes. Add thyme and basil and simmer for 5 more minutes.
• Return chicken to skillet and cover. Cook over low heat until the chicken is cooked through and no longer pink inside. Add olives and parsley to the skillet and cook for 1 minute. Season with salt and pepper to taste and serve.

MEDITERRANEAN CHICKEN PASTA

Steps:

• Cook pasta according to package directions. In a 6-qt. stockpot, heat 1 tablespoon oil over medium-high heat. Add chicken; cook and stir 4-6 minutes or until no longer pink. Remove from pot., In same pot, heat remaining oil over medium heat. Add red pepper and onion; cook and stir 4-5 minutes or until onion is tender. Add garlic; cook 1 minute longer. Add wine, sun-dried tomatoes and seasonings; bring to a boil. Reduce heat; simmer 5 minutes, stirring to loosen browned bits from pot., Add broth and artichoke hearts; return to a boil. Stir in spinach and chicken; cook just until spinach is wilted., Drain pasta; stir into chicken mixture. Stir in feta cheese. If desired, top servings with basil and Parmesan cheese.

GREEK PENNE AND CHICKEN

Steps:

• In a large pot bring salted water to a boil. Add penne pasta and cook until al dente, drain and set aside.
• Using a large skillet and over medium-high heat melt butter. Add onion and garlic to melted butter and cook for 2 minutes. Stirring occasionally, add chicken and continue cooking until golden brown, approximately 5-6 minutes.
• Reduce heat to medium-low, begin adding drained and chopped artichoke hearts, chopped tomato, feta cheese, fresh parsley, lemon juice, dried oregano, and drained penne pasta to the chicken. Cook until heated through, approximately 2-3 minutes. Season with salt and ground black pepper to taste, serve warm.

MEDITERRANEAN-STYLE PENNE

Steps:

• Cook bacon in heavy large skillet over medium-high heat until crisp. Transfer to paper towels using slotted spoon. Add onion and eggplant to drippings in skillet. Sauté over medium-high heat until eggplant is tender and golden, about 15 minutes. Add tomatoes, garlic, vinegar and thyme. Reduce heat to medium and cook 5 minutes. Stir in capers. Season with salt and pepper.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Transfer to large bowl. Toss with olive oil. Mix in eggplant sauce, feta, olives and bacon. Sprinkle with parsley and serve.

OVEN PARMESAN CHICKEN WITH PENNE MARINARA

Steps:

• Heat oven to 425°F. Line 15x10x1-inch pan with foil. Brush both sides of chicken with dressing; place in pan. In small bowl, stir melted butter, bread crumbs and 1 tablespoon of the Parmesan cheese until well blended. Sprinkle 1 tablespoon bread crumb mixture on top of each breast. Bake 15 to 18 minutes or until golden brown and juice of chicken is clear when center of thickest part is cut (165°F.)
• Meanwhile, in 3-quart saucepan, cook pasta as directed on package. Drain; return to saucepan.
• In 10-inch nonstick skillet, heat oil over medium-high heat. Add garlic and red pepper flakes; cook 30 seconds, stirring constantly, until tender. Stir in both cans of tomatoes, the broth and 3 tablespoons of the basil. Cook, uncovered, over low heat 15 to 18 minutes, stirring occasionally, until thoroughly heated. Add tomato mixture to pasta; toss to coat.
• Spoon pasta onto serving platter; top with chicken. Garnish with remaining 4 tablespoons Parmesan cheese and 1 tablespoon basil.

MEDITERRANEAN CHICKEN WITH PENNE

Steps:

• 1. Preheat oven to 350 degrees. Salt & pepper chicken breasts; arrange on lightly greased rimmed baking sheet. Bake 20-25 minutes. Alternatively, grill chicken till done. 2. Prepare pasta in 6 quart saucepan according to package directions, adding 1 tbl. salt to cooking water. Cook until tender, drain well, cover & set aside. 3. Cook garlic in hot oil in saucepan 1 minute. Add tomatoes & bring mixture to a boil. Reduce heat; simmer 20 minutes, stirring occasionally. 4. Toss pasta with tomato mixture, basil & feta. Top with diagonally sliced chicken breasts.

GREEK PENNE AND CHICKEN

Steps:

• In a large pot with boiling salted water cook penne pasta until al dente. Drain.
• Meanwhile, in a large skillet over medium-high heat melt butter, add onion and garlic and cook for 2 minutes. Add chopped chicken and continue cooking, stirring occasionally until golden brown, about 5 to 6 minutes.
• Reduce heat to medium- low. Drain and chop artichoke hearts and add them, chopped tomato, feta cheese, fresh parsley, lemon juice, dried oregano, and drained penne pasta to the large skillet. Cook until heated through, about 2 to 3 minutes.
• Season with salt and ground black pepper. Serve warm.

GREEK CHICKEN PENNE

Steps:

• Cook pasta according to package directions., Meanwhile, in a large skillet, cook the chicken, onion and garlic in oil over medium heat for 4-5 minutes or until chicken is no longer pink. Stir in the artichokes, tomato, cheese, parsley, lemon juice, oregano, salt and pepper; heat through. , Drain pasta; toss with chicken mixture. Garnish with oregano if desired.