Stuffed Chicken Breasts With Penne Pasta Recipes

STUFFED CHICKEN BREASTS WITH PENNE PASTA

Steps:

• pound chicken into uniform thin rectangles with a meat mallet.
• Divide uncooked sausage into 6 equal pieces.
• Cut 6 1/2" thick sticks from the cheese.
• set aside.
• Wrap sausage around each cheese stick to enclose completely.
• Place each sausage bundle on each chicken breast roll up and secure with tooth picks.
• Melt 2 Tbsp butter in lg skillet or dutch oven over med high heat.
• Add chicken and brown on all sides about 5-7 min.
• Remove chicken; set aside.
• Melt remaining butter in the same skillet.
• Add bell pepper,onion, garlic, cumin and ginger;cook and stir until onions are translucent.
• Stir in tomatoes with juice, tomato sauce then the vinegar.
• cook for about 5 minutes then add chicken bundles, cook covered 30-40 minutes or until flavors blend.
• to serve cook penne pasta and drain.
• pour half the sauce over the pasta place chicken on platter with pasta then spoon remaining sauce over the chicken.

CAJUN CHICKEN ONE-POT

Steps:

• Heat the olive oil in a large, shallow saucepan or deep frying pan over a medium heat, then add the chicken, season lightly and fry for 6-8 mins, stirring occasionally until just golden all over - no need to worry about it being cooked through at this stage.
• Stir in the garlic and cook for 2 mins more, then scatter over the Cajun-style seasoning and stir so the chicken pieces are evenly coated. Tip in the tomatoes, a quarter of a can of water and the stock cube. Stir, then bring to a simmer and cook for 5 mins.
• Meanwhile, bring a large pan of salted water to the boil and cook the pasta for a minute less than pack instructions. Stir the cream into the chicken and continue to simmer gently. When the pasta is cooked, drain well and stir into chicken mixture. Finish cooking the pasta in the sauce over a low heat for 2 mins, then stir in the parmesan and lemon juice, and cook for 1 min more. Serve the pasta straight from the pan, or tip into a large serving bowl. Scatter with parsley, if you like, and extra parmesan.