Mini Penne With Parmesan Chicken Recipes

PARMESAN CHICKEN PENNE

Steps:

• Heat oil in a large saucepan over medium-high heat. Add chicken and cook for 5 minutes, stirring occasionally, until browned. Add garlic; cook and stir for 30 seconds.
• Stir in the soup and broth; mix well. Stir in the penne and bring to boil. Reduce heat to medium. Cook, uncovered, stirring occasionally, for 15 minutes.
• Stir in peas. Cook 3 minutes or until the penne is tender and the chicken is cooked through. Sprinkle with cheese and basil.

OVEN PARMESAN CHICKEN WITH PENNE MARINARA

Steps:

• Heat oven to 425°F. Line 15x10x1-inch pan with foil. Brush both sides of chicken with dressing; place in pan. In small bowl, stir melted butter, bread crumbs and 1 tablespoon of the Parmesan cheese until well blended. Sprinkle 1 tablespoon bread crumb mixture on top of each breast. Bake 15 to 18 minutes or until golden brown and juice of chicken is clear when center of thickest part is cut (165°F.)
• Meanwhile, in 3-quart saucepan, cook pasta as directed on package. Drain; return to saucepan.
• In 10-inch nonstick skillet, heat oil over medium-high heat. Add garlic and red pepper flakes; cook 30 seconds, stirring constantly, until tender. Stir in both cans of tomatoes, the broth and 3 tablespoons of the basil. Cook, uncovered, over low heat 15 to 18 minutes, stirring occasionally, until thoroughly heated. Add tomato mixture to pasta; toss to coat.
• Spoon pasta onto serving platter; top with chicken. Garnish with remaining 4 tablespoons Parmesan cheese and 1 tablespoon basil.

FOUR CHEESE MINI PENNE BAKE

Steps:

• Preheat oven to 350°F.
• Cook pasta in boiling salted water according to package directions. Drain and rinse; set aside.
• Grease a 2-quart casserole.
• In a large saucepan, melt 2 tablespoons of the butter over medium heat. Add flour and cook, stirring, until bubbly.
• Gradually stir in the milk and continue cooking, stirring, until thickened.
• Add the Cheddar, Gruyere, Havarti cheeses, and half of the Parmesan cheese. Continue cooking, stirring, until cheeses have melted.
• Add salt, pepper, and nutmeg.
• Stir the drained pasta and cheese mixture together.
• Spoon pasta and cheese mixture into the prepared casserole.
• Put bread crumbs in a small bowl with the remaining Parmesan cheese and paprika. Melt the remaining tablespoon of butter and drizzle over the bread crumb mixture; toss to blend.
• Sprinkle the bread crumb mixture over the pasta.
• Bake for 25 to 30 minutes, until bubbly.
• Increase temperature to 400° and bake for about 8 to 10 minutes longer, until topping is browned.

CHICKEN AND PENNE PARMESAN

Steps:

• In 5 quart saucepan over medium heat, melt butter; add chicken.
• Cook until no longer pink.
• Add broth; heat to boiling.
• Add uncooked pasta and pepper, stirring to coat pasta with liquid.
• Heat to boiling; reduce heat.
• Cover; simmer 7 minutes, stirring every 2 minutes.
• Add asparagus, continue to cook another 7 minutes or until pasta is tender and most liquid is absorbed.
• Meanwhile, in medium bowl, stir together soup, milk and 1/2 cup parmesan cheese until smooth; stir into chicken mixture.
• Heat until mixture just comes to a boil; sprinkle with remaining cheese.

PARMESAN PENNE

Steps:

• In a large skillet, cook and stir beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, 1/3 cup cheese, allspice, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. , Meanwhile, cook pasta according to package directions. In a large saucepan, melt 1/4 cup butter. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in 1/3 cup Parmesan cheese. Gradually whisk in eggs until blended. , Drain pasta. Add the remaining cheese and butter; toss to coat. , Spread a third of the meat mixture in a greased 13x9-in. baking dish. Layer with half of the pasta, a third of the meat mixture and half of the white sauce. Repeat layers. , Bake, uncovered, at 350° for 40-45 minutes or until bubbly.

PENNE WITH MINI CHICKEN PARMESAN

Steps:

• Prepare chicken nuggets according to package directions. Meanwhile, heat oil in medium sauce pan set over medium heat. Cook onion and garlic for about 5 minutes or until soft and fragrant. Stir in pasta sauce and bring to a boil. Reduce heat to low and simmer for 15 minutes.
• Toss mozzarella with parmesan and parsley. Remove cooked nuggets from oven. Top each nugget with spoonful of sauce and sprinkle with a little mozzarella mixture. Return nuggets to oven and bake for 5 minutes or until cheese is melted and bubbly.
• Meanwhile, cook penne according to package directions. Drain well. Toss hot penne with remaining pasta sauce and any remaining mozzarella mixture. Serve with chicken nuggets.

CHICKEN TENDERS PARMESAN WITH PENNE AND BROCCOLI

Steps:

• Bring large pot of salted water to boil. Heat broiler, with rack set 4 inches from heat. In a medium bowl, whisk eggs. In another bowl, combine Parmesan and breadcrumbs. Season chicken with salt and pepper. Dip tenders in egg, then in Parmesan mixture; place on a rimmed baking sheet. Broil until golden, 2 to 4 minutes per side.
• Preheat oven to 450 degrees. Spread 1 cup tomato sauce in the bottom of a 9-by-13-inch baking dish. Then top with chicken, remaining sauce, and finally mozzarella. Bake 15 to 20 minutes or until cheese is melted.
• Meanwhile, cook pasta in boiling water until al dente, according to package instructions, adding broccoli for final 30 seconds. Reserve 1/2 cup pasta water; drain pasta and broccoli, and return to pot. Add oil and remaining Parmesan. Toss, gradually adding some reserved pasta water until pasta is lightly coated. Serve chicken with penne and broccoli.

PARMESAN PENNE

Steps:

• In a skillet, cook beef and onion until meat is browned; drain.
• Stir in tomato sauce, 1/3 cup Parmesan cheese, allspice, salt and pepper.
• Bring to a boil.
• Reduce heat; simmer, uncovered, for 15 minutes.
• In a saucepan, melt 1/4 cup butter.
• Stir in flour until smooth.
• Gradually add milk; bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
• Stir in 1/3 cup Parmesan cheese.
• Remove from heat.
• Add eggs; whisk until smooth.
• In a bowl, combine pasta and remaining Parmesan cheese.
• Melt remaining butter; add to pasta and toss to coat.
• Spread 1/3 of meat mixture in a greased 13x9 inch casserole dish.
• Layer with half of the pasta, 1/3 of meat mixture, and half of the white sauce; repeat.
• Bake, uncovered, at 350 degrees for 40-45 minutes or until thoroughly heated and bubbly.

MINI MEATBALL PENNE

Steps:

• Preheat the oven to 190C/170C Fan/Gas 5. Grease an ovenproof dish and a sheet of foil large enough to cover it. Cook the pasta for 2 minutes less than instructed. Drain.
• Cook the onion in the oil until soft. Add the garlic and mushrooms. Cook until the juice runs out of the mushrooms. Increase the heat and continue to cook until most of the juices have evaporated. Add the passata and 1 1/2tsp of the oregano. Simmer, covered for 5 minutes. Set aside.
• Mix the mince with a third of the breadcrumbs, the tomato ketchup, and the rest of the oregano. Shape into 12 mini meatballs. Heat the oil in a frying pan and cook until brown on all sides.
• Add the meatballs to the sauce and simmer for 5 minutes. Stir in the pasta.
• Turn into the ovenproof dish. Cover with the foil and bake for 10 minutes. Remove the foil and sprinkle on the rest of the breadcrumbs and the mozzarella and Parmesan. Bake for another 10 minutes.

MINI PENNE WITH PARMESAN CHICKEN

Steps:

• Preheat the oven to 500°F. Brush a large, heavy, foil-lined baking sheet with 1 tablespoon of oil. Place the buttermilk in a large bowl. Add the chicken tenders, stir to coat, and let stand for at least 15 minutes and up to 30 minutes.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain.
• Stir the Parmesan and bread crumbs together in a pie pan. Season the mixture with a pinch of salt and pepper. Remove the chicken tenders from the buttermilk, allowing the excess to drip back into the bowl, and dredge them in the bread-crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle with 2 tablespoons of the oil and bake until they are cooked through and golden brown, about 12 minutes. Transfer the chicken tenders to a cutting board and cut into 1-inch pieces.
• Meanwhile, mash the garlic with 1 teaspoon salt in a medium bowl. Whisk in the vinegar and then the remaining 1/2 cup of oil. Season with 1/4 teaspoon pepper.
• Place the drained pasta in a large serving bowl. Drizzle with the vinaigrette, sprinkle with the parsley, and top with the chicken. Toss to combine, and serve.