Pesto Penne With Roasted Chicken Recipes

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PENNE WITH CHICKEN AND PESTO



Penne with Chicken and Pesto image

I sometimes substitute chicken broth for half the heavy cream called for in the recipe to reduce calories. I also use additional Parmesan.

Provided by MARYSTEVE

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 8

Number Of Ingredients 9

1 (16 ounce) package penne pasta
2 tablespoons butter
2 tablespoons olive oil
4 skinless, boneless chicken breast halves - cut into thin strips
2 cloves garlic, minced
salt and pepper to taste
1 ¼ cups heavy cream
¼ cup pesto
3 tablespoons grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Heat butter and olive oil in a large skillet over medium heat. Saute chicken and garlic until chicken is almost cooked. Reduce heat and stir in salt, pepper, cream, pesto and Parmesan cheese. Cook until chicken is no longer pink inside. Stir in cooked pasta.

Nutrition Facts : Calories 497.1 calories, Carbohydrate 42.6 g, Cholesterol 96.9 mg, Fat 26.1 g, Fiber 2.1 g, Protein 24 g, SaturatedFat 12.6 g, Sodium 164.2 mg, Sugar 1.9 g

PESTO PENNE WITH ROASTED CHICKEN



Pesto Penne With Roasted Chicken image

One quick stop at the grocery store on my way home from work and I can have this on the table 20 minutes after I arrive home! Recipe is from Midwest Living magazine.

Provided by Hey Jude

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

8 ounces mostaccioli pasta or 8 ounces bow tie pasta (4 cups)
2 cups broccoli florets
1 (7 ounce) container purchased basil pesto (about 3/4 cup)
2 1/2 cups refrigerated cooked chicken breast strips or 2 1/2 cups leftover cooked chicken
1 (7 ounce) jar roasted sweet red peppers, drained and cut into strips
1/4 cup finely shredded parmesan cheese
1/2 teaspoon fresh coarse ground black pepper

Steps:

  • Cook pasta according to package directions, adding broccoli the last 2 minutes of cooking; drain, reserving 1/2 cup of the pasta water; return drained pasta and broccoli to saucepan.
  • In a small bowl, combine pesto and the reserved pasta water.
  • Add chicken, roasted red sweet peppers and pesto mixture to pasta in saucepan; toss gently to coat; heat through over medium heat; add 1/4 cup cheese to pasta mixture and toss to combine.
  • Divide among 4 pasta bowls and sprinkle with additional Parmesan cheese if desired; top with ground black pepper and serve immediately.

Nutrition Facts : Calories 581, Fat 17.2, SaturatedFat 5.7, Cholesterol 82.5, Sodium 218.6, Carbohydrate 74.1, Fiber 26.2, Sugar 3, Protein 43.6

CHICKEN PESTO PENNE



Chicken Pesto Penne image

"Served with a side dish of vegetables, this makes a filling meal for two," writes Bill Hilbrich of Saint Cloud, Minnesota. "Sometimes I use cooked shrimp instead of chicken."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 5

1 cup uncooked penne pasta
2 tablespoons grated Parmesan cheese
2 tablespoons sour cream
2 tablespoons prepared pesto
1 cup cubed cooked chicken

Steps:

  • Cook pasta according to package directions. Meanwhile, in a bowl, combine the Parmesan cheese, sour cream and pesto. Drain pasta. Add pasta and chicken to Parmesan mixture; toss to coat.

Nutrition Facts : Calories 392 calories, Fat 17g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 282mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 2g fiber), Protein 30g protein.

CHICKEN PESTO PENNE



Chicken Pesto Penne image

We had a wonderful pasta dish at a local restaurant and I have spent time recreating and (blush blush) I think improving on it. This is not low fat, but it is nice for a once in a while treat. If you want to indulge even more, perhaps for company, (and make it taste even better) use full fat cream instead of the half and half! I use bought, jarred pesto but homemade would be even better. I hope you enjoy it!

Provided by Paja9203

Categories     Penne

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb penne rigate (the kind with ridges, 4 cups dry)
1 lb boneless chicken breast, sliced 1/4 inch thick and in pieces
1 cup onion, minced
1 cup mushroom
2 garlic cloves
2 cups half-and-half cream
2/3 cup pesto sauce
1 cup sun-dried tomato, chopped
1/2 cup parmesan cheese, fresh grated (only the real stuff, not in the green can!)
1/4 cup fresh basil, chopped (optional)

Steps:

  • Season and saute the chicken breast. Remove from the pan and keep warm.
  • Meanwhile, cook the penne in salted boiling water.
  • In the same pan as the chicken breast, saute mushrooms and onion. When almost done, add garlic and saute until fragrant.
  • Add cream and pesto and bring to a boil. Put the chicken back in the pan and add the sun-dried tomatoes Simmer gently for 5 to 10 minutes to thicken.
  • Add most of the parmesan (reserving a little for the top).
  • Drain the penne saving some of the water.
  • Add the penne to the sauce and stir. Add reserved water if needed to thin the sauce.
  • Serve penne topped with the saved parmesan and basil if using.
  • Serve.

ITALIAN PESTO ROASTED CHICKEN



Italian Pesto Roasted Chicken image

This is a wonderful recipe for all those Italian-hearted. Hope you enjoy!

Provided by JoeAnuar

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 1h25m

Yield 4

Number Of Ingredients 6

1 head garlic
2 cups packed fresh basil leaves
2 tablespoons grated Pecorino Romano cheese (such as Locatelli®)
¼ cup extra-virgin olive oil, or more as needed
salt and ground black pepper to taste
1 (2 1/2 pound) whole chicken, rinsed and patted dry

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Cut off the top of the head of garlic to expose the cloves, trimming about 1/4 inch off of the top of each clove. You may need to trim individual cloves along the sides of the head. Brush the cut cloves with a small amount of olive oil and nestle the head into a piece of aluminum foil.
  • Bake in the preheated oven until cloves begin to soften, about 20 minutes. Remove garlic from the oven and let cool slightly. Leave oven on. Press on the bottom of each clove to push softened cloves out of their peels and into a small bowl.
  • Process basil in the bowl of a food processor until minced. Add roasted garlic and Parmigiano-Reggiano cheese; pulse a couple of times to mix together. Pour olive oil in slowly, with the processor running, until pesto is smooth and has achieved your desired consistency. Season with salt and pepper.
  • Slide your fingers under the skin of the chicken to loosen it. Rub pesto generously underneath the skin and inside the cavity of the chicken. Place chicken on a rack inside a baking pan.
  • Place chicken in the oven and cook for 30 to 40 minutes. Increase heat to 450 degrees F (230 degrees C) and cook until no longer pink at the bone and the juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

Nutrition Facts : Calories 521.2 calories, Carbohydrate 5.3 g, Cholesterol 124.9 mg, Fat 36.5 g, Fiber 0.6 g, Protein 40.9 g, SaturatedFat 8.6 g, Sodium 202.9 mg, Sugar 0.2 g

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.

PENNE WITH ROASTED TOMATOES, CHICKEN, AND MUSHROOMS



Penne with Roasted Tomatoes, Chicken, and Mushrooms image

Provided by Wendy Popp

Categories     Chicken     Mushroom     Pasta     Poultry     Tomato     Roast     Sauté     Winter     Bon Appétit     Virginia

Yield Makes 4 servings

Number Of Ingredients 12

1 pound plum tomatoes, quartered lengthwise, seeded, wedges halved
5 tablespoons olive oil
1 tablespoon dried oregano
12 ounces penne pasta
6 small portobello mushrooms (portobellini), dark gills removed, caps sliced
4 green onions, thinly sliced
3 garlic cloves, minced
3/4 pound chicken tenders, halved lengthwise, then halved crosswise
1 cup crumbled feta cheese
1 cup grated Parmesan cheese
1/2 cup low-salt chicken broth
1/4 cup dry white wine

Steps:

  • Preheat oven to 425°F. Combine tomatoes, 2 tablespoons oil, and oregano in small bowl; toss to blend. Place tomatoes on baking sheet. Roast until beginning to dry and wrinkle, about 20 minutes.
  • Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; let stand in colander.
  • Heat 2 tablespoons oil in same pot over medium-high heat. Add mushrooms, onions, and garlic and sauté until mushrooms are tender and brown, about 10 minutes. Transfer mushroom mixture to medium bowl. Heat remaining 1 tablespoon oil in same pot over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pot and sauté until brown and cooked through, about 5 minutes. Add mushroom mixture and roasted tomatoes to pot. Add penne, feta, Parmesan, chicken broth, and wine; toss until heated through and sauce coats pasta, about 4 minutes. Season to taste with salt and pepper.

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Top Asked Questions

How do you cook penne pasta with chicken and pesto?
Drain the penne and add it to the chicken. Season with salt, pepper and olive oil Toss together and once everything is hot, turn the heat off. Spoon a few tablespoons of the pesto onto the penne & chicken. Toss to combine. You can add more pesto if needed, or if the penne looks thick, add some of the reserved pasta water
Where can I find good Pesto Chicken recipes?
Allrecipes has more than 30 trusted pesto chicken recipes complete with ratings, reviews, and cooking tips. Extremely rich combination of chicken, spinach and creamy pesto sauce.
Do you have to cook pesto when making pasta?
To maintain the bright color and flavors in the pesto, you really shouldn’t cook it. Rather, simply combine it with the hot pasta, and toss off the direct heat Drizzle some additional olive oil over everything prior to serving. The oil adds some lubrication that prevents the penne from clumping, and it adds additional flavors.
How to Cook Pasta with Parmesan cheese?
Cook pasta according to package directions. Meanwhile, in a bowl, combine the Parmesan cheese, sour cream and pesto. Drain pasta. Add pasta and chicken to Parmesan mixture; toss to coat.

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