Penne Con Pollo Verdi Recipes

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PENNE PRIMAVERA



Penne Primavera image

A great, flavorful pasta dish for the summertime when you don't want something heavy.

Provided by calead910

Categories     Main Dish Recipes     Pasta     Pasta Primavera Recipes

Time 35m

Yield 4

Number Of Ingredients 8

1 tablespoon olive oil
1 clove garlic, crushed
2 cups broccoli florets
1 medium carrot, julienned
2 cups vegetable broth
1 (8 ounce) package penne pasta
½ cup frozen peas
½ cup freshly grated Parmesan cheese

Steps:

  • Heat the olive oil and garlic in a large skillet over medium heat. When garlic is tender, remove from skillet and set aside. Place the broccoli and carrot in the skillet, and cook 2 minutes, just until heated through.
  • In a pot, bring the vegetable broth to a boil. Stir in the penne pasta and heated crushed garlic clove. Cook for 5 minutes, or until pasta is almost al dente. Remove and discard garlic clove.
  • Transfer the partially cooked pasta and broth to the skillet. Mix in the peas. Cover skillet, and continue cooking 10 minutes over medium heat, or until pasta is al dente and vegetables are tender. Toss with the Parmesan cheese to serve.

Nutrition Facts : Calories 346.9 calories, Carbohydrate 53.6 g, Cholesterol 8.8 mg, Fat 8 g, Fiber 5.7 g, Protein 14.9 g, SaturatedFat 2.5 g, Sodium 426.6 mg, Sugar 4.9 g

ENCHILADAS VERDES CON POLLO AS MADE BY CUCO RECIPE BY TASTY



Enchiladas Verdes Con Pollo As Made By Cuco Recipe by Tasty image

Recording artist Cuco teams up with Tasty to make his favorite recipe: Enchiladas Verdes Con Pollo. If you like your enchiladas spicy, increase the number of serrano peppers.

Provided by Betsy Carter

Categories     Lunch

Time 55m

Yield 6 servings

Number Of Ingredients 14

1 lb medium tomatillo, husks removed
½ medium white onion, halved
1 serrano pepper, stemmed
3 cloves garlic
water, as needed
½ bunch fresh cilantro, leaves and soft stems roughly chopped, plus more leaves for garnish - about 1 cup (40 G)
1 tablespoon kosher salt
½ cup low sodium chicken stock
¼ cup vegetable oil, divided
12 thick slices corn tortilla
3 cups shredded rotisserie chicken
5 oz queso fresco, crumbled
¼ medium white onion, finely chopped, for garnish
2 tablespoons mexican crema, for garnish

Steps:

  • Add the tomatillos, onion, serrano peppers, and garlic to a medium saucepan. Pour in enough water to just cover. Bring to a boil over medium-high heat and cook until the vegetables are very tender and the tomatillos have changed color, 8-10 minutes.
  • Use a slotted spoon to transfer the cooked vegetables to a blender and discard the cooking liquid. Purée the vegetables until broken down. Add the chopped cilantro, salt, and chicken stock. Blend the salsa until smooth. It should be speckled and thick.
  • Heat 2 tablespoons of vegetable oil in a large pan over medium-high heat. When the oil is shimmering, add the salsa verde to the pan. Bring to a boil, then reduce the heat to maintain a strong simmer. Cook until the salsa deepens in color and thickens slightly, about 10 minutes, stirring occasionally. Pour the salsa into a medium bowl and set aside. Wipe out the pan with a paper towel.
  • Heat the remaining 2 tablespoons of vegetable oil in the same pan over medium-high heat. Working 2 at a time, fry the tortillas for 1 minute per side, until starting to brown but not completely fried. They should be crisp around the edges but still pliable enough to roll. Transfer the tortillas to a paper towel-lined baking sheet to drain.
  • Set a rack in the center of the oven and turn on the broiler.
  • Spread ½ cup of the salsa verde over the bottom of a 9 x 13-inch (22 x 33 cm) baking dish.
  • Assemble the enchiladas: Dip a tortilla in the remaining salsa verde so both sides are coated. Place the tortilla on a flat surface and add about 4 tablespoons of shredded chicken to the center. Roll tightly. Place the filled tortilla, seam-side down, in the baking dish. Repeat with the remaining ingredients.
  • Pour any remaining salsa over the top of the enchiladas, then sprinkle with the queso fresco.
  • Broil the enchiladas until the cheese is just melted, 2-4 minutes.
  • Serve the enchiladas warm with the diced onion, Mexican crema, and cilantro leaves for topping
  • Enjoy!

Nutrition Facts : Calories 412 calories, Carbohydrate 14 grams, Fat 27 grams, Fiber 1 gram, Protein 27 grams, Sugar 6 grams

PENNE CON POLLO VERDI



PENNE CON POLLO VERDI image

Categories     Salad     Poultry     Fry

Yield 4 people

Number Of Ingredients 14

1 box (16 oz.) penne pasta
4 boneless, skinless chicken breasts, cubed
1 yellow onion, chopped
2 avocados, peeled, pitted, and diced
1 lime
Green onion, minced
2 cloves garlic, minced
Fresh cilantro, minced
Basil, fresh or dried
Olive oil
Salt & pepper
Cayenne pepper
Parmesan cheese, grated
Whole spinach leaves

Steps:

  • -In a pot, boil noodles according to package instructions, then drain and rinse with COLD water. -While the noodles are cooking, coat a large skillet with olive oil (approx. 3-5 tbsp.) -Add chicken and yellow onion. Cook on medium-high heat until chicken is no longer pink and onion is tender. -Season with salt, pepper, cayenne, and basil to suit your tastes. -In a large serving bowl, add avocado and garlic. Also add cilantro and green onion, again, enough to suit your tastes (approx. 4-6 tbsp. of each). -Cover with the juice of 1 lime OR the juice and zest of 1/2 lime -Add chicken, onions, and pasta. -Toss all ingredients with olive oil and parmesan and serve on a bed of spinach leaves. Enjoy!

POZOLE VERDE CON POLLO



Pozole Verde con Pollo image

In Mexico, dishes can be interpreted in so many different ways depending on your sazón (personal taste), what part of the country you live in and what fruits and vegetables grow there. Pozole verde is a dish that I have always loved, and anywhere I travel in Mexico, I need to try it.

Provided by Rick Martinez

Categories     main-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 16

2 tablespoons bacon fat, lard or extra-virgin olive oil
2 large poblano chile peppers, stemmed, seeded and roughly chopped
3 large jalapeño peppers, stemmed, seeded and roughly chopped
1 bunch scallions, roughly chopped, green and white parts separated
1/2 cup pepitas
4 cloves garlic, lightly crushed
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/2 teaspoon allspice berries
Kosher salt
7 medium tomatillos, husked, rinsed and roughly chopped
6 cups low-sodium chicken broth
2 15-ounce cans white hominy, drained and rinsed
1 medium bunch cilantro, roughly chopped (about 1 packed cup)
1/2 rotisserie chicken, skin and bones discarded, meat shredded (about 2 cups)
Sliced onion, radishes and avocado, crushed chicharrones, chopped fresh oregano and lime wedges, for serving

Steps:

  • Heat the bacon fat in a large heavy pot over medium-high heat. Add the poblanos, jalapeños, scallion whites, pepitas, garlic, cumin, coriander, allspice and salt. (Use 3 tablespoons Diamond Crystal kosher salt or 1 tablespoon plus 1 teaspoon Morton kosher salt.) Cook, stirring occasionally, until the vegetables are just tender, about 5 minutes. Add the tomatillos and continue to cook, stirring occasionally, until they soften and begin to brown, 5 to 6 minutes.
  • Remove the pot from the heat. Working in batches, transfer some of the vegetable mixture to a blender, add some of the chicken broth and puree. Transfer the pureed mixture to a large bowl and continue until all the vegetables and broth have been blended. Return the pureed mixture to the pot and add the hominy. Increase the heat to high and bring to a boil, then reduce the heat to medium low, cover and simmer until the flavors come together, about 30 minutes.
  • Meanwhile, combine the cilantro, scallion greens and 2 cups water in the blender (you don't need to rinse it out!). Puree until completely smooth.
  • Add the chicken and cilantro puree to the stew, remove from the heat and stir. Let sit until the chicken is heated through. Serve the pozole with the onion, radishes, avocado, chicharrones, oregano and lime wedges.

PENNE POLLO ALLA GORGONZOLA



Penne Pollo Alla Gorgonzola image

Make and share this Penne Pollo Alla Gorgonzola recipe from Food.com.

Provided by The Italian Cook

Categories     Penne

Time 45m

Yield 1 serving(s)

Number Of Ingredients 12

1 1/2 cups penne pasta, cooked al dente (enough to absorb sauce but with a little left over)
2 tablespoons olive oil
1 cup sliced mushrooms
1 tablespoon minced garlic
1 tablespoon chopped red onion
1 tablespoon chopped roma tomato
salt and pepper
3/4 cup heavy cream
1/4 cup half-and-half
2 1/2 tablespoons crumbled gorgonzola
1 tablespoon parmesan cheese
1 chicken breast, cut into 16 pieces

Steps:

  • Using a medium saute pan, add oil, mushrooms, onions, garlic, and tomatoes, and a pinch of salt and pepper, and then saute until mushrooms are soft.
  • Add chicken about halfway through the saute (you can also use grilled chicken and add it at the end if you want).
  • Now add cream and half and half mixture with the gorgonzola cheese and Parmesan; put back on a medium flame; reduce until bubbles thicken, but don't overcook! The sauce will become clumpy on noodles once served, if overcooked.
  • Taste the sauce and add salt and pepper for taste (you most likely will have to do this).
  • If you precooked the noodles warm them up in a hot water bath before adding to the sauce.
  • Add a little water to the sauce with the noodles because the noodles really absorb the sauce.
  • Note: This recipe should make 1 serving and you usually add about a handful and a half of cooked penne to the sauce. I hope you enjoy this recipe, it is so delicious, and I hope my amounts are correct!

Nutrition Facts : Calories 1874.9, Fat 124.5, SaturatedFat 58.3, Cholesterol 379.9, Sodium 565.7, Carbohydrate 139.6, Fiber 18.5, Sugar 2.4, Protein 56.8

ARROZ CON POLLO VERDE



Arroz con Pollo Verde image

Peruvian arroz con pollo stands apart from other versions of chicken and rice across Latin America thanks to the addition of a bright green cilantro purée and aji amarillo, a fruity yellow hot pepper that's similar in flavor to habaneros or scotch bonnets. Traditionally, the dish contains choclo, very large and chewy Peruvian corn kernels with earthy flavor. Cooked canned hominy makes a great substitute that offers a similar taste and texture. This one-pot homestyle dish is commonly served with salsa criolla, a tangy and spicy red onion relish, but a Louisiana-style hot sauce is a good alternative.

Provided by Kay Chun

Categories     grains and rice, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 14

2 cups cilantro leaves and tender stems
3 tablespoons neutral oil, such as safflower or canola oil
2 pounds boneless, skinless chicken thighs, each thigh halved lengthwise
Kosher salt and black pepper
1 cup finely chopped yellow onion
3 garlic cloves, minced
1 teaspoon ground cumin
2 cups basmati rice
1 (15-ounce) can hominy, rinsed and drained
3 cups low-sodium chicken broth
2 tablespoons jarred ají amarillo paste
1 large red bell pepper, cored, seeded and thinly sliced
1/2 cup thawed frozen peas
Salsa criolla or hot sauce, for serving

Steps:

  • In a blender, combine cilantro and 6 tablespoons of water, and purée until smooth. Set aside.
  • In a large Dutch oven or heavy pot, heat 2 tablespoons oil over medium. Add half the chicken, season with salt and pepper, and cook, turning halfway, until browned, 4 to 5 minutes. Transfer chicken to a plate, and repeat with remaining chicken.
  • Add remaining 1 tablespoon oil and the onion to the empty pot, and cook, stirring occasionally, until softened, about 2 minutes. Stir in garlic and cumin until fragrant, about 30 seconds. Add rice and hominy, season with salt and pepper, and stir until well combined, 30 seconds. Add broth, aji amarillo paste, bell pepper and reserved cilantro purée, scraping the bottom of the pot to remove any browned bits.
  • Nestle the chicken with any accumulated juices into the pot, and bring to a boil over high. Cover, reduce heat to low and cook until rice is tender and all of the liquid is absorbed, about 20 minutes.
  • Sprinkle with peas, then cover and steam for 3 minutes. Turn off heat, and fluff rice with a fork. Divide arroz con pollo in bowls and serve with salsa criolla or hot sauce.

PENNE AL FUNGHI PORCINI (PIERCE BROSNAN'S FAVE)



Penne Al Funghi Porcini (Pierce Brosnan's Fave) image

This is a recipe from Pierce Brosnan's favorite Santa Monica restaurant, Il Ristorante di Giorgio Baldi, and said to be one of his favorite dishes.

Provided by Sharon123

Categories     Penne

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup extra virgin olive oil
4 fresh porcini mushrooms, sliced (or dried and reconstituted in 1/2 cup water, save the soaking liquid)
2 garlic cloves, minced
1/4 cup chopped fresh Italian parsley
salt and black pepper
1/2 cup white wine
1 cup chopped peeled tomatoes, liquid drained
1 lb dry penne pasta
2 tablespoons grated parmigiano-reggiano cheese, plus more for passing

Steps:

  • Heat the oil in a large skillet over medium-high heat, and sauté the sliced porcini mushrooms with the garlic and parsley till tender, about 5 minutes. Season with salt and pepper.
  • Add the wine and let it all simmer until the wine evaporates, about 5-8 minutes. Add the tomatoes(If you have used reconstituted porcini mushrooms, add the reserved soaking liquid now) and cook for 5 to 7 minutes.
  • Meanwhile, boil the penne until al dente. Drain the pasta and add it to the sauce together with the grated cheese. Let cook for 2 minutes at low heat. Taste for seasoning.
  • Serve piping hot. Pass extra cheese for sprinkling. Enjoy!

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