Penne Con Pollo Verdi Recipes

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PENNE PESTO PASTA SALAD



Penne Pesto Pasta Salad image

Penne pasta is tossed with basil pesto, mozzarella pearls, cherry tomatoes, Parmesan cheese, and black olives for a colorful and delicious pasta salad.

Provided by truRoots(R)

Categories     Trusted Brands: Recipes and Tips     truRoots®

Time 25m

Yield 8

Number Of Ingredients 7

1 (8 ounce) package truRoots® Ancient Grains Organic Penne
½ cup prepared fresh basil pesto
1 (8 ounce) container mozzarella pearls (perline)*
1 pint grape or cherry tomatoes, halved
¼ cup grated Parmesan cheese
1 (2.25 ounce) can sliced black olives, drained
4 sprigs Fresh basil sprigs, for garnish

Steps:

  • Cook pasta in large pot of boiling salted water, just until al dente, about 7 to 9 minutes. Drain.
  • Combine pasta and pesto in large bowl. Stir in mozzarella, tomatoes, Parmesan and olives. Chill until ready to serve. Serve garnished with basil sprigs, if desired.

Nutrition Facts : Calories 285.2 calories, Carbohydrate 24.8 g, Cholesterol 29.2 mg, Fat 15.8 g, Fiber 2.1 g, Protein 11.2 g, SaturatedFat 6.5 g, Sodium 269.4 mg

ARROZ CON POLLO



Arroz Con Pollo image

Wonderful homey chicken dish. This is a recipe from a relative in Panama. Fluff the rice carefully with a fork before serving, and enjoy!

Provided by RPOVARCHUK

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 2h10m

Yield 8

Number Of Ingredients 17

¼ cup vegetable oil
1 (4 to 6 pound) whole chicken, cut into pieces
1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
2 cloves garlic
1 (14.5 ounce) can stewed tomatoes
1 cup rice
2 teaspoons salt, or to taste
1 teaspoon dried oregano
½ teaspoon ground black pepper
1 bay leaf
2 cups chicken stock, or as needed to cover
1 cup green peas
½ cup sliced black olives
½ cup raisins
¼ cup chopped pimento peppers

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat vegetable oil in a Dutch oven over medium heat; cook and stir chicken pieces until browned, 5 to 10 minutes. Remove chicken with a slotted spoon and place on a plate. Cook and stir onion, green bell pepper, minced garlic, and whole garlic cloves in the same Dutch oven until onion is softened, about 5 minutes.
  • Return chicken to the onion mixture. Add tomatoes, rice, salt, oregano, black pepper, and bay leaf. Pour in enough chicken stock to cover all the ingredients.
  • Bake chicken-rice mixture in the preheated oven until rice is tender and chicken is no longer pink in the center and the juices run clear, about 1 hour and 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • Stir peas, olives, raisins, and pimento peppers into the chicken-rice mixture. Bake until warmed through, an additional 15 minutes.

Nutrition Facts : Calories 534.7 calories, Carbohydrate 36.3 g, Cholesterol 142.4 mg, Fat 20.2 g, Fiber 3 g, Protein 50.5 g, SaturatedFat 4.6 g, Sodium 1104.9 mg, Sugar 9.5 g

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!

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