Penne With Roasted Chicken And Radicchio Recipes

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PENNE WITH RADICCHIO AND GOAT CHEESE



Penne With Radicchio and Goat Cheese image

I sauté most of the radicchio in this recipe in olive oil with garlic and chile flakes, but I hold some back to add at the end for color and texture. The cooked radicchio sweetens a bit but still has a bitter edge. Just before tossing with the cooked pasta I ladle in some cooking water from the pasta, which you should be careful not to over-salt, add the goat cheese and stir until it has melted. The result is irresistible. It will work just as well with other bitter greens like endive and dandelions, as well as with blanched greens like kale.

Provided by Martha Rose Shulman

Categories     dinner, vegetables, main course

Time 20m

Yield Serves 4

Number Of Ingredients 8

1 1/2 pounds radicchio (2 large or 4 smaller)
Salt to taste
3/4 pound penne
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/4 to 1/2 teaspoon red pepper flakes
3 ounces soft goat cheese (to taste)
2 tablespoons minced chives

Steps:

  • Quarter and core radicchio, then cut crosswise into 1/2-inch wide strips. Set aside 2 cups of the cut up radicchio.
  • Bring a large pot of water to a boil for the pasta and salt generously (but not too generously as you will add some of this water to the radicchio). Add pasta.
  • Meanwhile, heat olive oil over medium heat in a large heavy skillet or wide saucepan and add garlic and red pepper flakes. As soon as it begins to sizzle and smell fragrant add radicchio, except for the 2 cups you set aside, and salt to taste. Stir together until radicchio has wilted, about 5 minutes.
  • When pasta is just about ready, using a ladle transfer 1/2 cup of the pasta cooking water to pan with radicchio. Add goat cheese and stir together. Stir in radicchio you set aside. Drain pasta and add to pan with cooked radicchio and goat cheese. Add chives, toss together, and serve at once.

Nutrition Facts : @context http, Calories 473, UnsaturatedFat 8 grams, Carbohydrate 72 grams, Fat 13 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 4 grams, Sodium 666 milligrams, Sugar 3 grams

PENNE WITH RADICCHIO



Penne with Radicchio image

Looking for an Italian recipe? Then check out this creamy penne pasta dish cooked with radicchio - a hearty dinner that can be made ready in 30 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 9

4 cups uncooked penne pasta (14 ounces)
2 tablespoons olive or vegetable oil
2 tablespoons margarine or butter
1 medium onion, thinly sliced
1 head radicchio, cut into 1/4-inch strips
1/2 cup dry white wine or vegetable broth
1 cup half-and-half
1/2 teaspoon pepper
1/4 cup freshly grated Parmesan cheese

Steps:

  • Cook and drain pasta as directed on package.
  • While pasta is cooking, heat oil and margarine in 10-inch skillet over medium-high heat. Cook onion in oil mixture, stirring occasionally until tender. Stir in radicchio; cook until tender. Stir in wine; cook uncovered until liquid has evaporated.
  • Stir in half-and-half and pepper. Heat to boiling; reduce heat. Simmer uncovered about 10 minutes, stirring frequently, until slightly thickened.
  • Mix pasta and radicchio mixture. Sprinkle with cheese.

Nutrition Facts : Calories 490, Carbohydrate 76 g, Cholesterol 20 mg, Fiber 5 g, Protein 15 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 140 mg

ROASTED PEPPER CHICKEN PENNE



Roasted Pepper Chicken Penne image

My husband calls me an aerobic cook because I can make this Italian dish in just 30 minutes. No one will accuse you of cutting corners. It tastes like it's been simmering deliciously for hours. -Regina Cowles, Boulder, Colorado

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 12

1 pound boneless skinless chicken breasts, cut into 1-inch strips
1/4 cup balsamic vinegar
1 package (16 ounces) penne pasta
1 medium onion, sliced
3 garlic cloves, sliced
1/4 cup olive oil
1 can (28 ounces) crushed tomatoes
1 cup julienned roasted sweet red peppers
1 cup chicken broth
3 teaspoons Italian seasoning
1/4 teaspoon salt
1 cup shredded Parmesan cheese

Steps:

  • Place chicken in a large resealable plastic bag; add vinegar. Seal bag and turn to coat; refrigerate for 15 minutes., Cook pasta according to package directions. Meanwhile, in a large skillet, saute onion and garlic in oil for 1 minute. Drain and discard vinegar. Add chicken to skillet; cook for 4-5 minutes or until meat is no longer pink., Stir in the tomatoes, red peppers, broth, Italian seasoning and salt. Bring to a boil over medium heat; cook and stir for 4-5 minutes or until heated through. Drain pasta; toss with chicken mixture. Sprinkle with cheese.,

Nutrition Facts : Calories 424 calories, Fat 12g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 641mg sodium, Carbohydrate 53g carbohydrate (5g sugars, Fiber 4g fiber), Protein 25g protein.

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