Penne With Chicken Roasted Tomatoes And Feta Recipes

GREEK PENNE AND CHICKEN

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.

ROASTED TOMATO & FETA PENNE WITH ARUGULA PESTO

Steps:

• Preheat oven to 400 F Place tomatoes on a baking tray and drizzle with 2 teaspoons of oil.
• Season with Salt & Pepper.
• Roast or 10 minutes until tomatoes start to wilt & remove from oven.
• Place basil, pine nuts, garlic, parmesan and half the arugula into a food processor. Process until finely chopped. With motor running add the olive oil slowly and season with salt & pepper.
• Cook pasta as per pkg. directions and add the broccoli the last 2 minutes of cooking and drain well.
• Return to the pan with the tomatoes, pesto, feta & remaining arugula.
• Gently toss to combine. Divide among serving bowls.
• Top with lemon zest and serve immediately.

PENNE WITH TOMATO, BLACK OLIVES AND FETA

Steps:

• In a large pot of boiling water, cook pasta until tender but firm, drain and return to pot to keep warm.
• Meanwhile, in a large non-stick skillet, heat oil & chili pepper flakes over medium heat; stir in garlic. Add tomatoes and cook, stirring, for 3 minutes or until heated through.
• Transfer to pot with drained pasta; add olives, feta cheese and basil; toss gently to mix.
• Sprinkle each serving with Parmesan.

SPINACH-FETA CHICKEN PENNE

Steps:

• In a 6-qt. stockpot, cook pasta according to package directions. Drain; return to pot., Meanwhile, toss chicken with 2 tablespoons oil, 1/2 teaspoon salt and pepper. In a large skillet, cook and stir chicken, half at a time, over medium-high heat 3-5 minutes or until no longer pink; remove from pan., In same skillet, heat remaining oil over medium heat. Add garlic; cook and stir 1-2 minutes or until tender. Add broth and wine. Bring to a boil, stirring to loosen browned bits from pan; cook 2 minutes. Stir in tomatoes and remaining salt; cook until tomatoes are softened. Stir in spinach until wilted., Add chicken and tomato mixture to pasta; heat through, tossing to combine. Serve with cheese.