Penne And Chicken Di Genoa Recipes

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POLLO E PENNE DI GENOA (GENOVESE CHICKEN AND PENNE PASTA)



Pollo E Penne Di Genoa (Genovese Chicken and Penne Pasta) image

Make and share this Pollo E Penne Di Genoa (Genovese Chicken and Penne Pasta) recipe from Food.com.

Provided by Gaelige Coinnaigh

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

8 ounces penne rigate
1/4 cup flour
1 teaspoon dried basil or 1 teaspoon oregano leaves
4 boneless skinless chicken breast halves (about 1 lb)
2 tablespoons olive oil
1 (26 ounce) jar classico di genoa pasta sauce (Spicy Tomato & Pesto)

Steps:

  • Cook penne rigate as package directs; drain.
  • Combine flour and basil in paper or plastic bag. Add chicken; shake to coat evenly.
  • In large skillet, over medium-high heat, brown chicken in oil. Remove chicken from skillet; drain.
  • In same skillet add pasta sauce. Bring to a boil. Return chicken to skillet. Reduce heat.
  • Cover; simmer 15 minutes or until chicken is fully cooked. Serve with hot penne.

Nutrition Facts : Calories 566.2, Fat 13.5, SaturatedFat 2.1, Cholesterol 68.4, Sodium 966.3, Carbohydrate 69.4, Fiber 2.8, Sugar 17.4, Protein 39.1

GREEK PENNE AND CHICKEN



Greek Penne and Chicken image

This is one of my favorite 'stand by' recipes. I keep the ingredients on hand to make a quick, delicious, satisfying meal.

Provided by Jennifer

Categories     World Cuisine Recipes     European     Greek

Time 50m

Yield 4

Number Of Ingredients 13

1 (16 ounce) package penne pasta
1 ½ tablespoons butter
½ cup chopped red onion
2 cloves garlic, minced
1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
1 (14 ounce) can artichoke hearts in water
1 tomato, chopped
½ cup crumbled feta cheese
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
1 teaspoon dried oregano
salt to taste
ground black pepper to taste

Steps:

  • In a large pot with boiling salted water cook penne pasta until al dente. Drain.
  • Meanwhile, in a large skillet over medium-high heat melt butter, add onion and garlic and cook for 2 minutes. Add chopped chicken and continue cooking, stirring occasionally until golden brown, about 5 to 6 minutes.
  • Reduce heat to medium- low. Drain and chop artichoke hearts and add them, chopped tomato, feta cheese, fresh parsley, lemon juice, dried oregano, and drained penne pasta to the large skillet. Cook until heated through, about 2 to 3 minutes.
  • Season with salt and ground black pepper. Serve warm.

Nutrition Facts : Calories 684.7 calories, Carbohydrate 96.2 g, Cholesterol 94 mg, Fat 13.2 g, Fiber 7.1 g, Protein 47 g, SaturatedFat 6.7 g, Sodium 826.5 mg, Sugar 5.6 g

ITALIAN CHICKEN AND PENNE



Italian Chicken and Penne image

This easy stir-fry combines the pasta with green pepper, mushrooms and tomatoes in an Italian-style sauce. I made up this recipe one evening, and it was a big hit with my family. -Janeen Longfellow, Wolcottville, Indiana

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

8 ounces uncooked penne pasta
1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1 small green pepper, julienned
1/2 cup chopped onion
1 garlic clove, minced
1 tablespoon olive oil
1 cup sliced fresh mushrooms
1 cup halved cherry or grape tomatoes
1 can (8 ounces) pizza sauce
1/2 teaspoon Italian seasoning
1/3 cup shredded part-skim mozzarella cheese

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.

Nutrition Facts : Calories 291 calories, Fat 7g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 214mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges

RICK'S GRILLED CHICKEN PENNE PASTA



Rick's Grilled Chicken Penne Pasta image

This is a pasta recipe I've been cooking forever. I've changed it slightly over the years, but it's basically the same sauce I've made since I was a teenager.

Provided by rickscott

Categories     One Dish Meal

Time 45m

Yield 5-6 serving(s)

Number Of Ingredients 13

1/2 medium yellow onion, finely chopped
4 garlic cloves, minced
1 (14 1/2 ounce) can tomatoes, diced
1 (14 1/2 ounce) can tomato sauce
1 (6 ounce) can tomato juice
2 tablespoons basil, chopped fresh
1 tablespoon olive oil
1 tablespoon parsley, chopped fresh
fresh ground black pepper, to-taste
1 teaspoon salt
2 chicken breasts, grilled and sliced
2 cups penne pasta
parmesan cheese, grated

Steps:

  • Sauté onions in olive oil until translucent.
  • Add garlic and cook for one more minute.
  • Add tomato, tomato sauce, tomato juice, black pepper, salt, basil, and parsley.
  • Once sauce boils reduce to simmer and add grilled chicken.
  • Simmer until pasta is cooked.
  • Cook penne pasta in boiling, salted water.
  • Strain pasta and add to sauce.
  • Serve topped with Parmesan cheese.
  • Notes:.
  • Add red pepper flakes for arabiatta.
  • Add oregano for a spicier version.

Nutrition Facts : Calories 322.8, Fat 9.3, SaturatedFat 2.1, Cholesterol 37.1, Sodium 1036.6, Carbohydrate 44.4, Fiber 7.3, Sugar 7.4, Protein 17.6

ITALIAN CHICKEN AND PENNE



Italian Chicken and Penne image

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

Provided by Budgiegirl

Categories     Chicken Breast

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

8 ounces penne pasta, uncooked
1 lb boneless chicken breast, cut in 1/2 pieces
1 small green pepper, julienned
1/2 cup onion, chopped
1 garlic clove, minced
1 tablespoon olive oil
1 cup mushroom, sliced
1 cup cherry tomatoes, halved
1 (8 ounce) can pizza sauce
1/2 teaspoon italian seasoning
1/3 cup reduced-fat mozzarella cheese

Steps:

  • Cook pasta according to directions, drain.
  • Stir fry the chicken, pepper, onion and garlic in oil until no longer pink.
  • Add the pasta, mushrooms, tomatoes, sauce and seasoning; heat through.
  • Remove from heat and sprinkle with cheese; let stand until melted.

Nutrition Facts : Calories 321.7, Fat 10.6, SaturatedFat 2.6, Cholesterol 49.6, Sodium 121.6, Carbohydrate 36.7, Fiber 5.8, Sugar 2.4, Protein 20.3

CHICKEN GENOA



Chicken Genoa image

My Mother in Law made this for a family dinner years ago, at first I wasn't going to try for I am not fond of mushrooms but am so glad I did, the flavor of this chicken is amazing. Now whenever we have company for dinner this is usually what I make. It's easy, inexpensive, foolproof and always a hit.

Provided by Donata Natalino

Categories     Chicken

Time 1h

Number Of Ingredients 8

4 small chicken breasts, boneless and skinless
1/2 c grated parmesan cheese
3/4 c seasoned italian bread crumbs
2 eggs, beaten
1/2 c vegetable oil for frying
1/2 c white wine
8 oz can of sliced mushrooms
mozzarella cheese, shredded

Steps:

  • 1. Preheat oven to 325
  • 2. Heat oil in a medium fry pan (medium heat). Combine bread crumbs & parmesan cheese.
  • 3. Dip chicken in egg and then bread crumb/cheese mixture.
  • 4. Brown chicken in oil until golden. Place cutlets in glass baking dish and sprinkle liberally with mozzarella cheese.
  • 5. In a clean pan, pour white wine and mushrooms and saute' for 5 minutes. Spoon mushroom/wine mixture over cutlets & cheese.
  • 6. Cover with baking dish with foil and bake for 30 minutes. Garnish with dried parsley and lemon slices.

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