Chicken And Herb Butter Penne With Fresh Tomatoes Recipes

ITALIAN HERB CHICKEN PENNE

Steps:

• Mix the chicken in a bowl with the oregano, basil, salt, and pepper.
• Sauté in the olive oil over medium-high heat until lightly browned, about 5 minutes. Remove chicken from the pan and set aside.
• Melt the butter in the same pan and sauté the shallot until translucent, then add the mushrooms and sauté for a few minutes.
• Reduce heat to medium-low and add the tomatoes, sugar, and penne, stirring well.
• Cook the mixture down for a few minutes, then add the mozzarella and 1 tablespoon of the parmesan and stir.
• Correct the seasoning (salt and pepper) to taste, and serve topped with remaining parmesan.

CHICKEN AND HERB BUTTER PENNE WITH FRESH TOMATOES

Steps:

• For Herb Butter:
• Let butter get close to room temperature and mix all Herb Butter ingredients in small bowl. Wrap and form into a cylinder in parchment paper. Refrigerate. Let the flavors marry for a day or two. Can be made same day but flavors are better the longer it sit in the fridge!
• Cut the chicken breasts into bite size pieces. Season with your favorite seasoning and saute until meat is white and done. I used blackening seasoning and salt and pepper. Drain on paper towel and set aside.
• Cook mini penne until al dente. Drain. Add to entire stick of herb butter and stir. Add olive oil and fresh chopped tomato. Add the parsley paste mixture. Add chicken. Stir and serve while hot. Top with Kraft Parmesan Cheese and fresh parsley for garnish. I like the large slivers of parmesan the best but grated will do. Please use fresh parmesan and not the processed type. Enjoy!