Pollo E Penne Di Genoa Genovese Chicken And Penne Pasta Recipes

ITALIAN CHICKEN AND PENNE

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.

PENNE WITH CHICKEN AND PESTO

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat butter and olive oil in a large skillet over medium heat. Saute chicken and garlic until chicken is almost cooked. Reduce heat and stir in salt, pepper, cream, pesto and Parmesan cheese. Cook until chicken is no longer pink inside. Stir in cooked pasta.

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

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.

PENNE AND CHICKEN DI GENOA

Steps:

• Preheat oven to 350. In large skillet, over med. heat, cook chicken in oil until browned. Add pasta sauce; heat. Combine ricotta, 1 c. mozzarella, spinach, parmesan and eggs in a separate bowl. In 13x9" (or slightly larger) baking dish, spread 1 c. of the sauce mixture with chicken. Top with 1/2 each of the penne, ricotta mixture and sauce mixture in layers; repeat the layering starting with the chicken mixture. Cover and Bake 40 min. Uncover; top with remaining mozzarella. Bake 5 more minutes

PENNE POLLO (CHICKEN PASTA)

Steps:

• In a frying pan or saucepan cook the chicken until almost cooked
• Add garlic, Cream, Salt, Pepper, mushrooms to the chicken
• Add 1 tsp of Pesto