Pennewithchickenandspinachandmushroom Recipes

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CREAMY CHICKEN AND SPINACH PENNE



Creamy Chicken and Spinach Penne image

When you need a yummy dinner on the table fast, this simple pasta fits the bill.

Categories     main

Time 35m

Yield 6 servings

Number Of Ingredients 12

12 oz penne pasta
2 Tbsp olive oil
1 lb boneless skinless chicken breasts, sliced
.25 tsp pepper
1 onion, sliced
3 cloves garlic, minced
1 cup 35% heavy cream
2 Tbsp Better Than Bouillon Roasted Chicken Base
4 cups packed baby spinach
1 cup frozen peas, thawed
.25 cup grated Parmesan cheese
1 tsp cracked pepper

Steps:

  • Cook pasta according to package directions; drain, reserving 1/2 cup cooking liquid.
  • Heat oil in large skillet set over medium heat; cook chicken and pepper for 3 to 5 minutes or until slightly browned. Stir in onion and garlic; cook for 3 to 5 minutes or until slightly softened.
  • Stir in reserved cooking liquid, cream and Roasted Chicken Base; bring to boil. Reduce heat to medium-low; cook for 8 to 10 minutes or until thickened slightly.
  • Stir in spinach and green peas; cook for 1 minute. Add pasta to skillet, tossing until well coated. Stir in Parmesan; sprinkle cracked pepper over top.

SPINACH AND GRILLED CHICKEN PENNE



Spinach and Grilled Chicken Penne image

Spinach and Grilled Chicken Penne Pasta.

Provided by Regina

Categories     Main Dish Recipes     Pasta     Chicken

Time 42m

Yield 4

Number Of Ingredients 9

1 tablespoon butter
1 tablespoon salt, or more to taste
1 tablespoon ground black pepper, or more to taste
1 tablespoon garlic powder
1 pound boneless skinless chicken breasts, cut into bite-size pieces
1 (14.6 ounce) package penne pasta
5 cups fresh spinach, or more to taste
1 cup grated Parmesan cheese
1 tablespoon red pepper flakes

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Spread butter, 1 tablespoon salt, 1 tablespoon pepper, and garlic powder over chicken breasts on a plate or cutting board.
  • Grill the chicken breasts until no longer pink in the center and the juices run clear, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Pour penne into a colander to drain.
  • Place the penne, chicken breasts, spinach, 1/2 cup Parmesan cheese, and red pepper flakes in the pot. Cook and stir over low heat until the spinach is wilted but still green, about 7 minutes. Season with the remaining 1/2 cup Parmesan cheese, salt, and pepper.
  • Mix pasta into spinach-chicken mixture; toss well.

Nutrition Facts : Calories 630.2 calories, Carbohydrate 80.4 g, Cholesterol 89.8 mg, Fat 14.3 g, Fiber 5.5 g, Protein 46.8 g, SaturatedFat 6.7 g, Sodium 2163.4 mg, Sugar 4.5 g

CREAMY CHICKEN, MUSHROOM, AND SPINACH PASTA



Creamy Chicken, Mushroom, and Spinach Pasta image

Use your stovetop to prepare a quick and tasty meal for a weeknight, or for guests! Use one pot for the pasta and one pot for the chicken, veggies and sauce, then combine in a pretty pasta bowl or on a platter.

Provided by Bibi

Categories     Pasta and Noodles     Pasta by Shape Recipes

Time 45m

Yield 8

Number Of Ingredients 13

1 pound farfalle (bow-tie) pasta
3 tablespoons extra virgin olive oil
2 pounds chicken tenders, patted dry
salt and ground black pepper to taste
24 ounces fresh mushrooms, sliced
1 medium onion, halved and thinly sliced
3 tablespoons fresh minced garlic
3 cups chicken broth
4 teaspoons Dijon mustard
¼ cup heavy cream
2 cups roughly chopped fresh spinach
2 tablespoons coarsely grated Parmesan cheese, or to taste
1 teaspoon chopped flat-leaf (Italian) parsley, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and transfer to a serving bowl or a deep platter.
  • Meanwhile, heat olive oil in a large skillet over medium-high heat for 1 to 2 minutes. Season tenders with salt and pepper, place in the hot oil, and cook until lightly brown on one side, 3 to 4 minutes. Turn and cook on the other side until light brown, an additional 3 to 4 minutes. Transfer chicken to a plate.
  • Add mushrooms and onion to the hot skillet and cook until onion is lightly browned, 4 to 5 minutes. Stir in garlic and cook for 1 minute. Stir in chicken broth and mustard, season with salt and pepper, and cook for 5 minutes. Return chicken tenders to skillet and submerge them in the broth mixture. Cook until chicken is no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and place on top of the cooked pasta.
  • Continue to cook the sauce until slightly thickened, about 3 minutes. Turn off heat and stir in cream. Add spinach stir until slightly wilted, about 1 minute. Pour sauce over chicken and pasta. Sprinkle with Parmesan cheese and garnish with parsley.

Nutrition Facts : Calories 442.1 calories, Carbohydrate 47.2 g, Cholesterol 78.2 mg, Fat 12.8 g, Fiber 3.2 g, Protein 35.2 g, SaturatedFat 3.7 g, Sodium 610.3 mg, Sugar 4.4 g

PENNE WITH CHICKEN AND SPINACH AND MUSHROOM



Penne With Chicken and Spinach and Mushroom image

A creamy pasta, made with a light evaporated milk. Of course I think you could add or remove any vegetable you like to this.

Provided by Tisme

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

350 g penne pasta
1 tablespoon oil
1 onion, chopped
1 garlic clove, crushed
250 g skinless chicken breast fillet, sliced
1 1/2 cups sliced mushrooms
375 ml light & creamy evaporated milk
1 tablespoon cornflour
1 teaspoon French mustard
2 spring onions, finely chopped
3 cups baby spinach leaves
1/2 red capsicum, sliced finely
2 tablespoons grated parmesan cheese
2 tablespoons toasted pine nuts

Steps:

  • Cook pasta according to directions on packet, drain, keep warm.
  • Heat oil in pan, add onion and garlic, cook 1 minute. Add the chicken and mushrooms, cook 2 minutes, or until cooked through. Add the capsicum tp pan.
  • Combine evaporated milk, cornflour, and mustard, and add to chicken mix bring pan to boil, then simmer 1 minute.Remove from heat and while still hot stir in the spinach leaves, and spring onions, stir so as spinach wilts through a little.
  • Serve over pasta, sprinkle with cheese, top with pinenuts.

Nutrition Facts : Calories 552.1, Fat 16.7, SaturatedFat 6, Cholesterol 31.2, Sodium 169, Carbohydrate 87.4, Fiber 11.7, Sugar 2.8, Protein 17.1

CREAMY BAKED PENNE WITH CHICKEN, SPINACH, AND FONTINA



Creamy Baked Penne with Chicken, Spinach, and Fontina image

Fontina and heavy cream lend a richness to this baked penne with shredded rotisserie chicken and spinach.

Provided by Food Network Kitchen

Time 1h5m

Yield 6

Number Of Ingredients 13

Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
4 garlic cloves, thinly sliced
One 28-ounce can crushed tomatoes
One 15-ounce can crushed tomatoes
1/4 cup heavy cream
1 cup fresh ricotta
1 pound dried penne
10 ounces frozen chopped spinach, thawed and squeezed dry
2 cups shredded rotisserie chicken, skin and bones discarded
3 cups shredded Italian fontina cheese
1 cup grated pecorino
1 tablespoon chopped fresh basil

Steps:

  • Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil.
  • Heat the oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, until the golden, about 2 minutes. Add both cans of the tomatoes, the heavy cream and 3/4 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Stir in the ricotta and season with salt and pepper.
  • Cook the penne in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to a large bowl.
  • Add the tomato sauce, spinach, rotisserie chicken, half of the fontina and pecorino and all of the basil to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining fontina and pecorino. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving.

CREAMY CHICKEN PENNE PASTA RECIPE BY TASTY



Creamy Chicken Penne Pasta Recipe by Tasty image

Here's what you need: bacon, chicken breasts, salt, pepper, italian seasoning, paprika, garlic, spinach, small tomatoes, cream, shredded parmesan cheese, red pepper flakes, penne pasta, Chopped fresh parsley

Provided by Tasty

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 14

4 slices bacon
2 chicken breasts, sliced
salt, to taste
pepper, to taste
2 teaspoons italian seasoning
1 teaspoon paprika
2 cloves garlic, minced
2 cups spinach
4 small tomatoes, diced
1 ½ cups cream
1 cup shredded parmesan cheese, plus more for serving
½ teaspoon red pepper flakes, plus more for garnish
10 oz penne pasta, cooked until al dente
3 tablespoons Chopped fresh parsley, for garnish

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!

Nutrition Facts : Calories 725 calories, Carbohydrate 61 grams, Fat 36 grams, Fiber 4 grams, Protein 44 grams, Sugar 7 grams

PENNE WITH SPINACH AND CHICKEN



Penne with Spinach and Chicken image

Categories     Cheese     Chicken     Pasta     Appetizer     Sauté     Spinach     Spring     Bon Appétit

Yield Makes 4 to 6 servings

Number Of Ingredients 9

2 tablespoons olive oil
1/2 large red onion, thinly sliced
1 1/2 tablespoons chopped garlic
1 tablespoon grated lemon peel
1 1/2 teaspoons minced fresh rosemary
2 large skinless boneless chicken breast halves, cut crosswise into 1/2-inch-thick slices
2 10-ounce packages ready-to-use spinach leaves
12 ounces penne pasta, freshly cooked, 1/2 cup cooking liquid reserved
1 2/3 cups grated Parmesan cheese (about 5 ounces)

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add onion, garlic, lemon peel and rosemary. Sauté until onion softens, about 7 minutes. Sprinkle chicken with salt and pepper. Add chicken to pot and sauté until just cooked through, about 4 minutes. Add half of spinach and toss until beginning to wilt, about 2 minutes. Add remaining spinach and toss until all spinach is wilted but still bright green, about 3 minutes longer. Mix in pasta, then 2/3 cup cheese. Moisten with reserved pasta cooking liquid by tablespoonfuls if mixture is dry. Season with salt and pepper. Serve, passing remaining 1 cup cheese separately.

CHICKEN AND MUSHROOM PENNE



Chicken and Mushroom Penne image

Felt like a creamy chicken pasta so I made this. It's tasty and takes no time at all. Serve with a salad or some bruschetta and you have a delicious meal.

Provided by ROSINA _J

Categories     Penne

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 11

500 g cooked penne
1 kg cubed chicken breast fillet
1 1/2 cups sliced green onions
3 cups sliced mushrooms
300 ml cream
2 tablespoons oil
1 1/2 tablespoons vegetable stock powder
1 teaspoon cornstarch
1/4 cup cold water
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Mix chicken, salt, pepper and stock powder together in bowl.
  • Add chicken mix to oil and fry till golden brown.
  • Add onions and mushrooms and sauté for 5 minutes.
  • Add cream to chicken stir gently.
  • Mix Pasta into chicken and add the corn starch mixed with water, stir gently till incorporated.
  • Reduce heat and simmer gently till Pasta is warmed through.
  • Season to taste. Enjoy.

Nutrition Facts : Calories 444.9, Fat 17.2, SaturatedFat 7.3, Cholesterol 130.1, Sodium 328.4, Carbohydrate 28.6, Fiber 5, Sugar 1.2, Protein 43.6

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