Chicken Herb Penne Recipes

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GARLIC CHICKEN PENNE



Garlic Chicken Penne image

All it takes is four ingredients and 20 minutes to have this hearty dish ready for the table. Chicken, snap peas and pasta star in this dish, and the garlicky sauce ties it all together nicely. -Anne Nock, Avon Lake, Ohio

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 4

8 ounces uncooked penne pasta
1-1/2 cups frozen sugar snap peas
1 package (1.6 ounces) garlic-herb pasta sauce mix
1 package (6 ounces) sliced cooked chicken

Steps:

  • In a large saucepan, cook pasta in boiling water for 6 minutes. Add peas; return to a boil. Cook for 4-5 minutes or until pasta is tender. Meanwhile, prepare sauce mix according to package directions. , Drain pasta mixture; add chicken. Drizzle with sauce and toss to coat.

Nutrition Facts : Calories 429 calories, Fat 12g fat (6g saturated fat), Cholesterol 62mg cholesterol, Sodium 665mg sodium, Carbohydrate 54g carbohydrate (8g sugars, Fiber 3g fiber), Protein 26g protein.

CHICKEN PENNE ITALIANO



Chicken Penne Italiano image

An Italian version of stir-fry, this tasty dish mixes cubed, boneless chicken and penne pasta with red and green peppers, garlic, tomatoes, oregano, and basil for an easy weeknight supper.

Provided by Jeanine Farrar Bubick

Categories     World Cuisine Recipes     European     Italian

Time 55m

Yield 4

Number Of Ingredients 14

8 ounces dry penne pasta
1 tablespoon cornstarch
1 (15 ounce) can chicken broth
2 tablespoons olive oil
1 tablespoon garlic, minced
4 skinless, boneless chicken breast halves - cut into cubes
1 onion, sliced
½ green bell pepper, seeded and thinly sliced
½ red bell pepper, seeded and thinly sliced
1 (16 ounce) can diced tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
¼ cup medium-dry white wine
½ cup freshly grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add the penne pasta and cook until al dente, 8 to 10 minutes. Drain, and reserve pasta.
  • Whisk the cornstarch and chicken broth together in a bowl until smooth. Set aside until needed.
  • Heat the olive oil in a skillet over medium heat. Add the garlic and chicken; stir and cook until the chicken is no longer pink and juices run clear, about 10 minutes. Stir in the onion, and green and red peppers; cook until tender, about 5 minutes. Stir in the tomatoes, and simmer for 10 minutes. Pour in the chicken broth mixture and wine, if desired, and season with oregano and basil. Stir in the cooked pasta, and simmer over medium heat until thoroughly heated through, about 5 minutes. Serve garnished with Parmesan cheese.

Nutrition Facts : Calories 527.4 calories, Carbohydrate 56.4 g, Cholesterol 80.9 mg, Fat 15 g, Fiber 4.8 g, Protein 39.3 g, SaturatedFat 4.2 g, Sodium 926.7 mg, Sugar 8.7 g

ITALIAN HERB CHICKEN PENNE



Italian Herb Chicken Penne image

Make and share this Italian Herb Chicken Penne recipe from Food.com.

Provided by E. Nigma

Categories     One Dish Meal

Time 30m

Yield 1-2 serving(s)

Number Of Ingredients 14

1 boneless skinless chicken breast, cut into 1-inch cubes
1 tablespoon olive oil
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
1 tablespoon shallot, minced
3 ounces wild mushrooms, chopped
0.5 (7 ounce) can diced tomatoes, undrained
1/2 teaspoon sugar
4 ounces penne, cooked
1/4 cup mozzarella cheese, shredded
2 tablespoons parmesan cheese, grated

Steps:

  • Mix the chicken in a bowl with the oregano, basil, salt, and pepper.
  • Sauté in the olive oil over medium-high heat until lightly browned, about 5 minutes. Remove chicken from the pan and set aside.
  • Melt the butter in the same pan and sauté the shallot until translucent, then add the mushrooms and sauté for a few minutes.
  • Reduce heat to medium-low and add the tomatoes, sugar, and penne, stirring well.
  • Cook the mixture down for a few minutes, then add the mozzarella and 1 tablespoon of the parmesan and stir.
  • Correct the seasoning (salt and pepper) to taste, and serve topped with remaining parmesan.

CHICKEN PENNE ALFREDO



Chicken Penne Alfredo image

Cream cheese just might steal the show here. Combined with chicken, penne pasta, veggies and savory seasoning, it makes for a silky feast. -Simple & Delicious Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 5 servings.

Number Of Ingredients 8

2 cups uncooked penne pasta
1 package (16 ounces) frozen broccoli-cauliflower blend
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 tablespoon butter
1 package (8 ounces) cream cheese, cubed
1 cup shredded cheddar cheese
1 cup chicken broth
1 envelope Lipton savory herb with garlic soup mix

Steps:

  • Cook pasta according to package directions in a Dutch oven, adding the vegetables during the last 6 minutes of cooking., Meanwhile, cook chicken in butter in a large skillet until no longer pink. Add the cheeses, broth and soup mix; cook and stir until cheeses are melted. Drain pasta and vegetables; add to chicken mixture and toss to coat.

Nutrition Facts : Calories 524 calories, Fat 28g fat (16g saturated fat), Cholesterol 125mg cholesterol, Sodium 999mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 2g fiber), Protein 32g protein.

CHICKEN PENNE WITH HERB CHEEE



Chicken Penne with Herb Cheee image

I found this recipe on the Relish magazine website and tweaked it to my own taste. My husband loves it and I make it frequently because it it quick and easy and, most of all, delicious!

Provided by Jelean Dokos

Categories     Chicken

Time 35m

Number Of Ingredients 8

4 c chicken broth
8 oz frozen boneless, skinless chicken breasts
1/2 box mini penne pasta
1 (16 oz) bag frozen mini broccoli florets
1 (6 oz) pkg garlic and herb cream cheese (i use rondele)
1/2 tsp salt
2 Tbsp grated parmesan cheese
coarsely ground black pepper

Steps:

  • 1. In a deep skillet or dutch oven, bring broth to boil over high heat; add frozen chicken breasts. Return to a boil, reduce heat, cover and simmer 16 minutes.
  • 2. Add pasta, stir, cover and simmer 8 minutes, stirring occasionally. Remove chicken, cool and chop.
  • 3. Increase heat to high and bring pasta to a boil. Add frozen vegetables, return to a boil, reduce heat, cover tightly and simmer 5 minutes or until vegetables are crisp tender.
  • 4. Drain pasta mixture, reserving 1/2 cup of the pasta cooking water. Return pasta to skillet and place over medium heat. Add cream cheese, salt and reserved cooking water. Toss until cheese has melted. Add chicken, and cook 2 minutes to heat through, stirring frequently. Sprinkle with parmesan cheese and black pepper.

PENNE WITH CHICKEN AND FRESH HERB SAUCE



Penne With Chicken and Fresh Herb Sauce image

This recipe is adapted from cooking pleasures magazine. Please use fresh herbs in this, dried just won't give the intended result. Originally, this was entered as a private recipe until basil came into season and I was able to try it myself. I just made this for dinner tonight, and it was really good. Although the garlic sounds like a lot, I could barely taste it, so don't be afraid to of the amount called for. This sauce is fairly mild, so I'd advise tasting it as it's warming, and adding whatever you think will please your family's tastes. After sampling this recipe once, I plan to make it again with different herbs, as they are in season. One combination that comes to mind in basil, thyme and organo. Please note any combinations you try in your review, so that we all have a dish that's not just for the middle of the summer. Last note, this calls for making the sauce in a blender - I can't find mine so I used the food processor, which worked perfectly.

Provided by IngridH

Categories     Lunch/Snacks

Time 22m

Yield 4 serving(s)

Number Of Ingredients 15

1 cup tarragon leaf
1 cup basil leaves
3/4 cup fresh chives, coarsely chopped
4 garlic cloves, roughly chopped
3/4 cup low-fat ricotta cheese
3/4 cup low sodium chicken broth
1/4 teaspoon salt
1/4 teaspoon pepper
1 dash ground red pepper
6 ounces penne pasta
4 boneless skinless chicken breast halves
season salt and pepper
cooking spray
paprika (optional)
1 sprig fresh basil (optional)

Steps:

  • Bring a saucepan of water to a boil.
  • Add fresh herbs and garlic to water, and cook for a few seconds, until herbs turn brighter green. Remove and drain.
  • Place herbs and garlic in a blender or food processor with ricotta, broth, salt, and peppers.
  • Blend until smooth.
  • Heat grill.
  • Cook penne according to package directions.
  • Drain pasta, and place in serving platter.
  • While chicken and pasta cook, transfer sauce to a saucepan, heat over medium low heat until chicken and pasta are ready.
  • Season chicken with season salt and pepper. Coat with cooking spray if necessary.
  • Grill over medium fire, turning once, 8-10 minutes or until chicken is just cooked through.
  • Remove chicken to cutting board, and let rest until until sauce and pasta are done.
  • Slice chicken.
  • Arrange pasta and chicken on a serving platter.
  • Spoon warmed sauce over pasta and chicken.
  • If using, garnish with fresh basil sprigs, and sprinkle paprika over the finished dish.

Nutrition Facts : Calories 324.5, Fat 3.4, SaturatedFat 0.8, Cholesterol 68.4, Sodium 243, Carbohydrate 40.5, Fiber 6.4, Sugar 0.3, Protein 34

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