Penne With Chicken Marengo Recipes

CHICKEN PENNE á LA MARENGO

Steps:

• Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; stir-fry 2 to 3 minutes or until brown.
• Stir in broth; heat to boiling. Stir in pasta and bell pepper. Heat to boiling; reduce heat to medium. Cover and cook 10 minutes, stirring occasionally.
• Stir in tomatoes, wine and tomato paste. Cook uncovered 5 to 10 minutes, stirring occasionally, until chicken is no longer pink in center and pasta is tender. Sir in olives.

CREAMY CHICKEN PENNE PASTA RECIPE BY TASTY

Steps:

• In a deep skillet, fry the bacon until crispy. Remove to a paper towel to drain, then chop.
• In the same skillet, add the chicken and season with salt, pepper, Italian seasoning, and paprika. Cook until no longer pink inside.
• Add the garlic and cook until softened.
• Add spinach and tomatoes and cook until the spinach is wilted.
• Add the cream, Parmesan, an red pepper flakes and bring to a boil.
• Add the penne and bacon, and stir until fully coated in sauce.
• Serve with parsley, Parmesan, and red pepper flakes, if desired.
• Enjoy!

CHICKEN MARENGO

Steps:

• Preheat the oven to 450°F.
• Spray the inside and lid of a cast-iron Dutch oven with olive oil.
• Pour the pasta, 1/3 cup water, and the olive oil into the pot, and stir to coat the noodles.
• Arrange the chicken on top and season with salt and pepper. Scatter the garlic on top of the chicken along with the mushrooms, olives, onions, parsley, and basil. Add the chard and pour the entire, undrained can of tomatoes evenly over all.
• Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
• nutrition information
• Calories: 335
• Protein: 34g
• Carbohydrates: 37g
• Fat: 6g
• Cholesterol: 75mg
• Sodium: 926mg
• Fiber: 5g