Chicken Penne Pasta With Pink Sauce Recipes

CHICKEN PENNE ITALIANO

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.

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!

ITALIAN CHICKEN AND PENNE

Steps:

• Cook pasta according to package directions; drain. In a nonstick wok, stir-fry the chicken, pepper, onion and garlic in oil until chicken is no longer pink. Add the pasta, mushrooms, tomatoes, sauce and seasoning; heat through. Remove from heat. Sprinkle with cheese; let stand until melted.

CREAMY PINK VODKA SAUCE WITH PENNE

Steps:

• Put the olive oil into the pan and add the onions and garlic.
• Turn on the heat to medium-low and gently cook for a few minutes.
• Add the red pepper flakes cook 1 minute add crushed tomatoes.
• Raise the heat to medium and bring the mixture to a boil.
• Add the vodka and a pinch of salt and pepper simmer uncovered for about 8 minutes over medium-low heat.
• Add the cream and lower the heat, add drained pasta and toss in parsley.
• Stir to coat well and grate a generous amount of parmesan into the pasta using our microplane grater.
• Serve immediately sprinkled with more parmesan, and red pepper flakes.

PENNE WITH CHICKEN AND PESTO

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.

PINK SAUCE PASTA

Steps:

• Cook the pasta to al dente according to package instructions, then drain, reserving some of the pasta water.
• Heat a large skillet over medium heat and add the butter and olive oil. Once the butter has melted, add the onion and cook for 4-5 minutes until softened. Add the garlic and cook for another minute.
• Add the tomato passata, dried basil, crumbled chicken bouillon cube, sugar, red chili flakes and salt and pepper to taste. Simmer for a few minutes, then add the cream, milk and the shredded mozzarella.
• Add the cooked pasta, toss to combine and warm through for a few minutes. If sauce is too thick, add a splash of pasta water. Enjoy immediately!

CHICKEN PENNE PASTA WITH PINK SAUCE

Steps:

• Cook the pasta according to package directions; drain well.
• Return the pasta to the pot and set aside.
• Coat the chicken breasts with 1 tablespoon olive oil and season with salt and pepper.
• Place the chicken on a foil-lined baking sheet and bake in a preheated 350°oven for 15-20 minutes or until cooked through.
• Remove the pan from the oven and let the chicken cool.
• When it is cool enough to handle, dice the chicken and set aside.
• Coat a 9 x 13 inch casserole dish with cooking spray.
• In a large skillet over med-high heat, heat the remaining 1 tablespoon olive oil.
• Add the cooked chicken and garlic; cook, stirring, for 2 minutes.
• Add the prosciutto, green and yellow peppers, capers, and basil.
• Cooks, stirring frequently, for 2-3 minutes or until the peppers just start to soften.
• Add the chicken mixture to the reserved penne and mix well.
• Spread half of the mixture in prepared pan.
• In a bowl, combine the marinara and Alfredo sauces.
• Top the penne with 1 cup of sauce.
• Put the remaining penne mixture over the sauce, then add the remaining sauce.
• Sprinkle the top with Parmesan cheese.
• Bake for 25-30 minutes or until the cheese is melted and slightly browned and the casserole is heated through.
• Remove the pan from the oven and toss the pasta thoroughly.

CREAMY GARLIC PENNE PASTA WITH CHICKEN

Steps:

• Cook pasta to al dente according to package directions. Drain and set aside until ready to use.
• In a large, deep skillet, heat olive oil. Add chicken and season with a pinch or two of salt and pepper. Cook until chicken is no longer pink, about 5 minutes. Transfer to a plate and set aside with the pasta.
• Add 3 tablespoons of butter to the skillet and melt, then stir in garlic and cook for 1 minute. Stir in flour and italian seasoning cook for about 1 minute or until golden. Whisk in milk and chicken broth and simmer for several minutes until thickened. Remove from heat and stir in half of the Parmesan cheese until melted.
• Toss the cooked pasta and chicken with the sauce to coat, then stir in remaining Parmesan cheese and ¼ cup fresh chopped parsley.
• Serve immediately, garnished with fresh grated Parmesan and fresh chopped parsley.

BEST PINK SAUCE PASTA RECIPE

Steps:

• Bring a large pot of salted water to a boil and cook the penne pasta to al dente, according to the package instructions.
• Heat a large non-stick skillet over medium heat, melt the butter and then add in the onions. Cook for about 5 minutes, or until they are translucent. Add the garlic and cook for another 1 - 2 minutes, or until aromatic. (Stir frequently to avoid burning your garlic and onions.)
• Now add the tomato sauce, chicken broth, dried basil, dried oregano, salt and stir. Bring to a simmer for 2 - 3 minutes, stirring occasionally.
• Add in the milk and cream cheese and stir until melted, then mix in the shredded mozzarella cheese and let simmer for 7 - 8 minutes (it's important to not let the sauce boil, but just simmer instead).
• Mix the pasta in with the sauce. Garnish with the chopped parsley and a little extra mozzarella if desired then serve!