Chicken Penne With Herb Cheee Recipes

CHICKEN PENNE ALFREDO

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.

FOUR-CHEESE BAKED PENNE

Steps:

• Cook penne according to package directions., Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, tomato sauce, parsley, oregano, rosemary, pepper flakes and pepper. Bring to a boil. Remove from the heat; cool for 15 minutes., Preheat oven to 400°. Drain penne; add to sauce. Stir in cottage cheese, 1/2 cup mozzarella and all of the ricotta. Transfer to a 13x9-in. baking dish coated with cooking spray. Top with Parmesan cheese and remaining mozzarella., Bake, uncovered, 20-25 minutes or until bubbly.

THREE CHEESE CHICKEN PENNE

Steps:

• Preheat oven to 375 degrees F. Cook pasta as directed on package and add spinach during the last minute of cooking time. Drain after cooking.
• Cook and stir chicken and basil in a large skillet, sprayed with cook spray, on medium-high heat for 3 minutes. Stir in pasta sauce and Red Gold Diced Tomatoes; bring to a boil. Simmer on low for 3 minutes or until chicken is done.
• Stir in Neufchatel cheese, pasta mixture and 1/2 cup mozzarella cheese. Spoon into a greased 2 quart casserole dish. Bake for 20 minutes and then top with remaining mozzarella and Parmesan cheeses. Bake an additional 3 minutes or until cheese are melted.

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!

CHICKEN PENNE WITH HERB CHEEE

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.

CHICKEN, CHEESE, AND PENNE PASTA BAKE

Steps:

• Gather the ingredients.
• Heat oven to 350 F. Grease a 2- to 2 1/2-quart baking dish.
• Cook the penne pasta in boiling salted water following package directions. Drain in a colander and set aside.
• Heat the olive oil in a large skillet over medium heat. Add the chicken, mushrooms, and Creole seasoning.
• Cook until the chicken is thoroughly cooked and the mushrooms are lightly browned, stirring frequently.
• Remove the chicken and mushroom mixture to a bowl and set aside.
• Melt the butter in the same skillet and add the minced garlic . Cook, stirring, for about 1 minute.
• Blend the flour into the butter mixture until smooth and bubbly.
• Continue to cook the flour and butter roux for 1 minute, stirring constantly.
• Add the milk and chicken broth and continue to cook until thickened, stirring constantly.
• To the sauce, add 1 1/2 cups of the mozzarella cheese and about half of the Parmesan cheese; cook until the cheese has melted, stirring constantly.
• Stir in the chicken and mushroom mixture and the artichokes. Taste and add salt and pepper, as needed.
• Combine the sauce and pasta; transfer to the prepared baking dish. Sprinkle with the remaining cheeses and sprinkle lightly with paprika, if using.
• Bake for about 20 to 30 minutes, until lightly browned and bubbly.

CHICKEN HERB PENNE

Steps:

• 1. Brush Olive Oil over washed Chicken Tenders.
• 2. Mix Dried Oregano, Black Pepper, Cloves Garlic, Rosemary, Dried Basil, and Dried Parsley in a bowl.
• 3. Sprinkle brushed chicken with herb mixture.
• 4. Grill Chicken ( I used the Gorge Foreman Grill)
• 5. Boil Penne Pasta for about 8-10 min.
• 6. Place Tomatoes and remainder oil and herbs in skillet sauté for about 8-10 min.
• 7. Add Cooked Penne Pasta and Grilled Chicken stir for about 8 min.
• 8. Sprinkle with Mozzarella Cheese if you like. May also add: 6 - Portobello Mushrooms 4 - Green Onions 3 - Cups broccoli Flowerets 1/2 - Green Bell Pepper 1/2 - Red Bell Pepper