Parmesan Chicken Penne Recipes

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CHICKEN AND PENNE PARMESAN



Chicken and Penne Parmesan image

Can also use broccoli in place of asparagus for those that don't like it. My 3 year old grandson gobbles this up. I had tried something similar in a restaurant that was to die for, so found something similar and changed it to my tastes.

Provided by podapo

Categories     Chicken Breast

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 9

1 tablespoon butter or 1 tablespoon margarine
3 -4 boneless chicken breasts, cut into bite size pieces
1 3/4 cups chicken broth
2 2/3 cups penne rigate, uncooked
1 bunch fresh asparagus
1/4 teaspoon ground black pepper
1 (10 3/4 ounce) can cream of chicken soup
3/4 cup milk
3/4 cup grated parmesan cheese, divided

Steps:

  • In 5 quart saucepan over medium heat, melt butter; add chicken.
  • Cook until no longer pink.
  • Add broth; heat to boiling.
  • Add uncooked pasta and pepper, stirring to coat pasta with liquid.
  • Heat to boiling; reduce heat.
  • Cover; simmer 7 minutes, stirring every 2 minutes.
  • Add asparagus, continue to cook another 7 minutes or until pasta is tender and most liquid is absorbed.
  • Meanwhile, in medium bowl, stir together soup, milk and 1/2 cup parmesan cheese until smooth; stir into chicken mixture.
  • Heat until mixture just comes to a boil; sprinkle with remaining cheese.

OVEN PARMESAN CHICKEN WITH PENNE MARINARA



Oven Parmesan Chicken with Penne Marinara image

Quick Parmesan breaded chicken and a zesty marinara work together for this easy Italian dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 13

4 boneless skinless chicken breasts (about 1 1/2 lb)
1/4 cup Italian dressing
1 tablespoon butter, melted
3 tablespoons Progresso™ Italian style bread crumbs
5 tablespoons shredded Parmesan cheese
2 cups uncooked penne pasta (6 oz)
2 teaspoons vegetable oil
2 cloves garlic, finely chopped
1/4 teaspoon red pepper flakes
1 can (14.5 oz) diced tomatoes with basil, garlic & oregano, undrained
1 can (14.5 oz) fire roasted diced tomatoes, undrained
1/2 cup Progresso™ reduced sodium chicken broth (from 32-oz carton)
1/4 cup chopped fresh basil leaves

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.

Nutrition Facts : Calories 560, Carbohydrate 52 g, Cholesterol 115 mg, Fiber 4 g, Protein 49 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1070 mg, Sugar 2 g, TransFat 0 g

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