Penne With Roasted Chicken And Radicchio Recipes

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PENNE WITH GRILLED EGGPLANT AND RADICCHIO SAUCE



Penne with Grilled Eggplant and Radicchio Sauce image

Provided by Jimmy Bradley

Categories     Berry     Cheese     Pasta     Tomato     Vegetable     Backyard BBQ     Dinner     Lunch     Summer     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 14

2 small eggplants (about 1 1/2 pounds total)
1 large head of radicchio (about 8 ounces), quartered, cored
7 tablespoons olive oil, divided
1/3 cup finely chopped onion
3 garlic cloves, thinly sliced
2 tablespoons fresh Italian parsley leaves
1 tablespoon chopped fresh thyme
1 cup chopped seeded peeled tomatoes
1/2 cup low-salt chicken broth
1/3 cup dry white wine
1/2 cup coarsely chopped fresh basil
1/4 teaspoon dried crushed red pepper
12 ounces penne or fusilli (spiral-shaped pasta), freshly cooked
6 ounces soft fresh goat cheese, crumbled

Steps:

  • Cut eggplants in half lengthwise, then cut crosswise into 1/2-inch-thick slices. Place on layers of paper towels. Sprinkle eggplant lightly with salt; let stand 30 minutes.
  • Prepare barbecue (medium-high heat). Pat eggplant dry. Brush eggplant and radicchio with 3 tablespoons oil; sprinkle with salt. Grill until eggplant is tender and radicchio is wilted, about 4 minutes per side for eggplant and 1 minute per side for radicchio. Transfer radicchio to cutting board; chop coarsely.
  • Heat 3 tablespoons oil in heavy large skillet over medium heat. Add onion and garlic; stir 2 minutes. Add parsley and thyme. Reduce heat to low; sauté until onion is soft, about 10 minutes. Add next 5 ingredients; simmer 8 minutes, stirring frequently. Stir in eggplant and radicchio. Season to taste with salt and pepper.
  • Toss pasta with 1 tablespoon oil in large bowl. Add eggplant sauce and toss. Sprinkle with crumbled goat cheese; serve.

CHICKEN AND RAPINI PENNE PASTA



Chicken and Rapini Penne Pasta image

We are trying to eat more greens in our diet, and rapini (aka broccoli rabe) is one of our favorites! Toss in some leftover rotisserie chicken and penne pasta, and you have yourself a meal!

Provided by Kim's Cooking Now

Categories     Main Dish Recipes     Pasta     Chicken

Time 40m

Yield 4

Number Of Ingredients 11

1 bunch rapini (broccoli rabe)
2 tablespoons extra-virgin olive oil
2 tablespoons diced red onion
1 tablespoon minced fresh garlic
¼ teaspoon red pepper flakes, or more to taste
¾ cup white wine
12 ounces penne pasta
2 cups chopped rotisserie chicken
½ teaspoon chicken bouillon granules
salt and ground black pepper to taste
½ cup grated Parmigiano-Reggiano cheese, divided

Steps:

  • Trim thick stems off rapini and coarsely chop.
  • Bring a large pot of salted water to a boil. Add rapini, return to a boil, and cook until stems are crisp-tender, 2 to 3 minutes. Remove from the water with a slotted spoon and allow to drain completely. Save the pot of water to cook the penne in.
  • Heat olive oil in a large frying pan over medium heat. Add red onion and cook for 2 minutes. Add garlic and red pepper flakes; cook for 30 seconds. Add rapini and white wine; cook until the wine is reduced by half.
  • Meanwhile, return the pot of water to a boil. Add penne and cook until almost tender, about 10 minutes. Drain penne, reserving 1/2 cup of the starchy cooking water.
  • Add the penne to the pan with the rapini. Add chicken, reserved cooking water, and chicken bouillon. Continue to cook until penne is tender yet firm to the bite, 2 to 3 minutes. Season with salt and pepper. Stir in 1/4 cup Parmigiano-Reggiano cheese. Divide among serving bowls and serve with remaining cheese.

Nutrition Facts : Calories 591.7 calories, Carbohydrate 66.3 g, Cholesterol 57.2 mg, Fat 18.6 g, Fiber 4.6 g, Protein 32.3 g, SaturatedFat 4.3 g, Sodium 219.4 mg, Sugar 4.2 g

PENNE WITH RADICCHIO AND GOAT CHEESE



Penne With Radicchio and Goat Cheese image

I sauté most of the radicchio in this recipe in olive oil with garlic and chile flakes, but I hold some back to add at the end for color and texture. The cooked radicchio sweetens a bit but still has a bitter edge. Just before tossing with the cooked pasta I ladle in some cooking water from the pasta, which you should be careful not to over-salt, add the goat cheese and stir until it has melted. The result is irresistible. It will work just as well with other bitter greens like endive and dandelions, as well as with blanched greens like kale.

Provided by Martha Rose Shulman

Categories     dinner, vegetables, main course

Time 20m

Yield Serves 4

Number Of Ingredients 8

1 1/2 pounds radicchio (2 large or 4 smaller)
Salt to taste
3/4 pound penne
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/4 to 1/2 teaspoon red pepper flakes
3 ounces soft goat cheese (to taste)
2 tablespoons minced chives

Steps:

  • Quarter and core radicchio, then cut crosswise into 1/2-inch wide strips. Set aside 2 cups of the cut up radicchio.
  • Bring a large pot of water to a boil for the pasta and salt generously (but not too generously as you will add some of this water to the radicchio). Add pasta.
  • Meanwhile, heat olive oil over medium heat in a large heavy skillet or wide saucepan and add garlic and red pepper flakes. As soon as it begins to sizzle and smell fragrant add radicchio, except for the 2 cups you set aside, and salt to taste. Stir together until radicchio has wilted, about 5 minutes.
  • When pasta is just about ready, using a ladle transfer 1/2 cup of the pasta cooking water to pan with radicchio. Add goat cheese and stir together. Stir in radicchio you set aside. Drain pasta and add to pan with cooked radicchio and goat cheese. Add chives, toss together, and serve at once.

Nutrition Facts : @context http, Calories 473, UnsaturatedFat 8 grams, Carbohydrate 72 grams, Fat 13 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 4 grams, Sodium 666 milligrams, Sugar 3 grams

PENNE WITH RADICCHIO, SPINACH, AND BACON



Penne with Radicchio, Spinach, and Bacon image

Provided by Myra Goodman

Categories     Leafy Green     Pasta     Christmas     High Fiber     Dinner     Lunch     Bacon     Spinach     Winter     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 11

1 whole head of garlic (with about 12 to 14 cloves)
6 teaspoons olive oil, divided
1 pound penne
8 ounces bacon (about 8 slices), cut crosswise into 1/3-inch-wide strips
1 large onion, chopped (about 2 cups)
1 cup low-salt chicken broth
6 cups (packed) coarsely torn Treviso, Chioggia, or Tardivo radicchio leaves (from about 2 medium heads)
3 cups (packed) baby spinach leaves, torn in half (about 10 ounces)
1 cup (packed) fresh basil leaves, torn in half (about 10 ounces)
1 cup freshly grated Parmesan cheese plus additional for serving
1/4 teaspoon dried crushed red pepper

Steps:

  • Preheat oven to 375°F. Cut off top 1/2 inch of garlic head, exposing cloves. Place garlic head, cut side up, on sheet of foil and drizzle with 1/2 teaspoon olive oil. Wrap garlic in foil. Roast until garlic is soft, about 40 minutes. Let stand until cool enough to handle. Squeeze garlic into small bowl.
  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Meanwhile, cook bacon strips and chopped onion in heavy large skillet over medium-high heat until golden brown, stirring occasionally, about 12 minutes. Add chicken broth, remaining 5 1/2 teaspoons olive oil, and roasted garlic. Bring mixture to simmer, stirring occasionally. Add radicchio, spinach, and basil and stir to combine. Simmer just until radicchio and spinach wilt, about 1 minute.
  • Drain pasta and return to same pot. Add radicchio-spinach mixture to pasta. Add 1 cup grated Parmesan cheese and crushed red pepper; toss to coat. Season pasta to taste with salt and pepper and serve, passing additional Parmesan cheese alongside.

PENNE WITH ROASTED CHICKEN AND RADICCHIO



Penne With Roasted Chicken and Radicchio image

Make and share this Penne With Roasted Chicken and Radicchio recipe from Food.com.

Provided by Carianne

Categories     Penne

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb whole wheat penne
1 head radicchio, torn into 1 inch pieces
1/2 cup freshly grated parmesan cheese, divided
2 teaspoons extra virgin olive oil
1 (2 lb) rotisserie broiler-fryer chickens, skin discarded,meat removed from bones and shredded
1/4 cup balsamic vinegar
fresh ground pepper
1/4 cup chopped walnuts

Steps:

  • Cook pasta until just tender, 8- 10 minutes.
  • Drain and reserve 1/4 cup of cooking liquid.
  • Cook radicchio in this liquid over medium heat until it wilts (2- 3 minutes).
  • Stir in pasta, 2 tablesppons parmesan,.
  • oil, vinegar, chicken, and pepper and cook for 1- 2 minutes.
  • Garnish with walnuts and reserved cheese.

Nutrition Facts : Calories 1020.4, Fat 46.4, SaturatedFat 13, Cholesterol 181.2, Sodium 363, Carbohydrate 89.8, Fiber 9.9, Sugar 2.7, Protein 64.9

PENNE PASTA & OVEN ROASTED CHICKEN (BY FLORIDA NATIVE)



Penne Pasta & Oven Roasted Chicken (By Florida Native) image

This is my stab at Romano's Macaroni Grill's dish called "Penne with Oven Roasted Chicken". I think it is my favorite chicken and pasta dish, and I've tried alot of them and made up a few myself. I found a couple of recipes for this but could not get the exact ingredients so I improvised and this is what I ended up with. I added no salt as the chicken broth and cooking wine I used both had salt. I think it's pretty close, not exactly Romano's but still YUMMY! Specifics: I used Perdue's Perfect Portions Roasted Garlic with White Wine Boneless-Skinless Chicken Breasts, Gourmet Garden Basil Herb Blend (in the tube in the refrigerated produce section, I used 3 teaspoons), Holland House White Cooking Wine with Lemon Flavor, and Barilla Plus Penne Pasta.

Provided by kitty.rock

Categories     Chicken Breast

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 13

1/2 cup sun-dried tomato packed in oil, drained and sliced
1 tablespoon oil, reserved from sun-dried tomato
16 -20 asparagus spears, tough ends trimmed, diagonally sliced into 1/2 inch pieces
4 (4 ounce) boneless skinless chicken breasts
1/4 cup coarsely chopped fresh basil, approximate
3 teaspoons minced garlic or 2 large cloves, minced
1/2 teaspoon dried oregano
1/2 cup chicken broth
1/2 cup dry white wine
1 tablespoon tomato paste
8 ounces prepared penne pasta
1 -2 tablespoon extra virgin olive oil
4 ounces buffalo mozzarella, cut into quarters

Steps:

  • Preheat oven to 325 degrees.
  • Place chicken in a baking pan and brush with olive oil. If not using pre-seasoned chicken, sprinkle with a little basil, garlic powder and parsley.
  • Bake chicken 30-40 minutes or until thoroughly cooked through.
  • Remove from oven, cool, and slice into bite-size chunks.
  • While baking chicken, cook penne pasta according to package directions, and pre-measure or chop other ingredients.
  • Once the chicken is chopped and the penne is prepared, you're ready to put it all together.
  • Add 1 tablespoon each of the reserved sun-dried tomato oil and the olive oil to a large skillet.
  • Over medium-high heat, stir-fry the asparagus for about 3 minutes.
  • Add the chopped chicken, sun-dried tomatoes, garlic, basil (1/4 cup if using fresh), oregano, chicken broth, wine and tomato paste.
  • Stir together well and bring to a boil.
  • Reduce heat to medium-low and simmer about 5 minutes until the asparagus is crisp-tender.
  • Add prepared pasta and stir well to coat. Cook 1-2 minutes or until pasta is thoroughly heated.
  • Remove pan from heat.
  • Add the buffalo mozzarella chunks and toss mixture about 5 seconds.
  • Serve in individual pasta bowls with warm garlic bread.

Nutrition Facts : Calories 552.4, Fat 18, SaturatedFat 5.6, Cholesterol 88.2, Sodium 427.3, Carbohydrate 54, Fiber 8.7, Sugar 2, Protein 39.9

PENNE WITH RADICCHIO



Penne with Radicchio image

Looking for an Italian recipe? Then check out this creamy penne pasta dish cooked with radicchio - a hearty dinner that can be made ready in 30 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 9

4 cups uncooked penne pasta (14 ounces)
2 tablespoons olive or vegetable oil
2 tablespoons margarine or butter
1 medium onion, thinly sliced
1 head radicchio, cut into 1/4-inch strips
1/2 cup dry white wine or vegetable broth
1 cup half-and-half
1/2 teaspoon pepper
1/4 cup freshly grated Parmesan cheese

Steps:

  • Cook and drain pasta as directed on package.
  • While pasta is cooking, heat oil and margarine in 10-inch skillet over medium-high heat. Cook onion in oil mixture, stirring occasionally until tender. Stir in radicchio; cook until tender. Stir in wine; cook uncovered until liquid has evaporated.
  • Stir in half-and-half and pepper. Heat to boiling; reduce heat. Simmer uncovered about 10 minutes, stirring frequently, until slightly thickened.
  • Mix pasta and radicchio mixture. Sprinkle with cheese.

Nutrition Facts : Calories 490, Carbohydrate 76 g, Cholesterol 20 mg, Fiber 5 g, Protein 15 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 140 mg

ROASTED PEPPER CHICKEN PENNE



Roasted Pepper Chicken Penne image

My husband calls me an aerobic cook because I can make this Italian dish in just 30 minutes. No one will accuse you of cutting corners. It tastes like it's been simmering deliciously for hours. -Regina Cowles, Boulder, Colorado

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 12

1 pound boneless skinless chicken breasts, cut into 1-inch strips
1/4 cup balsamic vinegar
1 package (16 ounces) penne pasta
1 medium onion, sliced
3 garlic cloves, sliced
1/4 cup olive oil
1 can (28 ounces) crushed tomatoes
1 cup julienned roasted sweet red peppers
1 cup chicken broth
3 teaspoons Italian seasoning
1/4 teaspoon salt
1 cup shredded Parmesan cheese

Steps:

  • Place chicken in a large resealable plastic bag; add vinegar. Seal bag and turn to coat; refrigerate for 15 minutes., Cook pasta according to package directions. Meanwhile, in a large skillet, saute onion and garlic in oil for 1 minute. Drain and discard vinegar. Add chicken to skillet; cook for 4-5 minutes or until meat is no longer pink., Stir in the tomatoes, red peppers, broth, Italian seasoning and salt. Bring to a boil over medium heat; cook and stir for 4-5 minutes or until heated through. Drain pasta; toss with chicken mixture. Sprinkle with cheese.,

Nutrition Facts : Calories 424 calories, Fat 12g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 641mg sodium, Carbohydrate 53g carbohydrate (5g sugars, Fiber 4g fiber), Protein 25g protein.

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