Pennewithchickensundriedtomatoesandpinenuts Recipes

LIGHT PENNE WITH SUN-DRIED TOMATOES AND CHICKEN

Steps:

• Preheat oven to 350.
• If using cellophane wrapped sundried tomatoes, reconstitute in a small bowl with the boiling water.
• Fill a large pot with water and bring to a boil while cooking the rest of the recipe.
• Place the chicken and wine in a shallow baking dish, and sprinkle with Italian seasoning.
• Bake 15 to 20 minutes or until meat is no longer pink and juices run clear.
• Shred chicken and reserve cooking juices.
• Drain the sundried tomatoes and chop them fine.
• Pour the chicken cooking juices into a small saucepan.
• Add the shallot, mushrooms, peas, and tomatoes.
• Saute on low a few minutes until liquid is absorbed and vegetables are wilted.
• Remove pan from heat.
• Cover to keep veggies warm.
• Add Penne to the boiling water and cook to desired consistency, 8-10 minutes.
• While pasta is cooking, preheat a heavy small saucepan on medium for 1 minute, then coat twice with cooking spray.
• Add garlic and flour, then whisk in evaporated skim milk.
• Add the nutmeg and red pepper flakes.
• Whisk constantly and bring to a boil.
• Continue to cook another 5 minutes, whisking constantly, until thickened.
• Reduce heat to low and add basil.
• Drain cooked pasta and place in a large bowl.
• Add chicken, veggies, and sauce.
• Toss and garnish with black olives.

PENNE WITH CHICKEN, SUN-DRIED TOMATOES AND PINE NUTS

Steps:

• Cut the sun-dried tomatoes into thin stripes. Keep the oil.
• Heat wok or large skillet. Add 1 tablespoons of the kept oil.
• Fry meat in 2-3 portions. Add more oil if necessary.
• Add fried meat to the wok again.
• Add garlic, tomatoes and cream. Cook on low heat for 4-5 minutes.
• Add cooked penne and basil and mix. Leave on stove until penne are warm.
• Season with salt and pepper.
• Serve in bowls and top with roasted pine nuts.

FETTUCCINE WITH CHICKEN, SUN-DRIED TOMATOES, BASIL AND PINE NUTS

Steps:

• Bring a large pot of salted water to a boil for the pasta.
• Season the chicken with salt and pepper. Heat olive oil in a large non-stick skillet over high heat and sauté the chicken on both sides until it is golden brown.
• Add the garlic and cook for 1 more minute. Transfer the chicken to a warm plate and keep warm.
• Turn the heat to medium and add the sun-dried tomatoes and the chicken broth and simmer for 5 minutes.
• Add the basil, pine nuts and lemon juice. Meanwhile, cook the pasta (in the boiling water) until it is al dente.
• Drain and toss with the sun-dried tomato mixture.
• Divide the pasta among the serving plates and arrange the chicken on top.
• Sit back and enjoy your cooking now!

BAKED PENNE WITH CHICKEN AND SUN-DRIED TOMATOES

Steps:

• Preheat oven to 400 degrees.
• Grease a baking dish.
• Cook pasta 3 minutes short of al dente. Drain pasta and return to pot.
• In large non-stick skillet, heat oil over med-high, season chicken with salt and pepper, cook until opaque throughout, 3 to 5 minutes per side. Slice lengthwise, then thinly slice crosswise.
• In large dutch oven or heavy pot, melt butter over med heat. Add flour and garlic, cook whisking 1 minute. While whisking, gradually add milk, bring to a simmer, whisking frequently. Add mushrooms and tomatoes, cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup parmesan.
• Add chicken and pasta to pot, season with salt and pepper.
• Bake, uncovered,until top is golden and bubbly, about 25 minutes.
• Let stand 5 minutes before serving.

BAKED PENNE WITH CHICKEN AND SUN-DRIED TOMATOES

Steps:

• Preheat oven to 400. Butter two shallow 2-quart baking dishes. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot.
• In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.
• In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup Parmesan.
• Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with 1/4 cup Parmesan.
• Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

SPINACH-FETA PENNE WITH PINE NUTS

Steps:

• Cook penne pasta according to package directions.
• As pasta is cooking, toast pine nuts lightly in a small skillet over medium-low heat, stirring frequently and keeping a close eye on them to prevent burning.
• Remove pine nuts from heat when lightly browned, after about 1-2 minutes.
• Set aside pine nuts.
• Drain cooked pasta and set aside.
• Heat olive oil in a large, deep skillet or wok.
• Add garlic and saute over medium heat for about 30 seconds, being careful not to let garlic brown.
• Stir in cooked pasta.
• Stir in feta and Parmesan cheese and cook for a 2-3 minutes, until feta cheese just starts to melt and pasta and cheese is thoroughly heated through.
• Stir in spinach and continue to heat until spinach barely starts to wilt.
• Take pasta off heat and stir in the toasted pine nuts.
• Transfer to serving dish and serve.