Chicken Parmesan Penne Pasta Toss Recipes

CHICKEN PARMESAN W/PENNE PASTA

Steps:

• Begin with the sauce: In med. saucepan, drizzle in a little olive oil. Add onions and sauté over med/low heat until almost translucent. Add garlic and cook for another couple minutes. Add in basil, oregano, pepper flakes, & sauce. Lower heat to simmer.
• To prepare chicken:
• In large zip lock bag, add 1 cup flour, 1 tsp salt, 1 tsp garlic powder and 1/2 tsp pepper. Shake to combine. Add in chicken tenders and shake to thoroughly coat chicken pieces.
• In med size shallow bowl, using a fork or whisk, mix the eggs until they are light and frothy.
• In shallow bowl or baking dish, combine together 1 cup bread crumbs, 1 cup parmesan cheese, 1 tsp salt, 1 tsp garlic powder, and 1/2 tsp pepper.
• Using tongs, take a piece of chicken from flour bag (shaking off excess flour, dip into egg mixture, then place into bread crumb/parmesan mixture, coat chicken thoroughly.
• Heat olive oil in large sauté pan over med low heat.
• Cook chicken in sauté pan a few pieces at a time, until golden brown on both sides. Remove cooked pieces and place on wire cooling rack (like the kind you'd use for cookie baking). Repeat dredging & frying process until all chicken has been cooked.
• In the meantime, cook pasta according to package directions.
• To assemble: mix cooked pasta with pasta sauce, reserving about 1 cup. Add 1/2 cup parmesan cheese to saucy pasta. Pour into rectangle baking dish (freezer & oven safe). Place cooked chicken on top of pasta. Spoon on remaining pasta sauce and top with grated mozzarella & cheddar cheese. Cover with foil. Bake at 350* until hot and cheese is melted.

CREAMY CHICKEN PENNE PASTA RECIPE BY TASTY

Steps:

• In a deep skillet, fry the bacon until crispy. Remove to a paper towel to drain, then chop.
• In the same skillet, add the chicken and season with salt, pepper, Italian seasoning, and paprika. Cook until no longer pink inside.
• Add the garlic and cook until softened.
• Add spinach and tomatoes and cook until the spinach is wilted.
• Add the cream, Parmesan, an red pepper flakes and bring to a boil.
• Add the penne and bacon, and stir until fully coated in sauce.
• Serve with parsley, Parmesan, and red pepper flakes, if desired.
• Enjoy!

CHICKEN PARMESAN PENNE PASTA TOSS

Steps:

• Fill a large pasta pot with water and place it over high heat.
• Once the water comes up to a boil, salt it and drop in the pasta.
• Cook the pasta to al dente according to package directions.
• Before draining the pasta, reserve a mugful of starchy cooking water, then drain and reserve.
• While the water is coming up to a boil, place a large skillet over high heat with 3 tablespoons of olive oil.
• Season the chicken pieces with the poultry seasoning, salt and pepper then add it to the preheated skillet.
• Cook the chicken until golden brown and cooked through, 3-4 minutes per side.
• Once the chicken is brown, add the garlic and onions to the pan, and cook until softened, about 5 minutes.
• Add the tomatoes and cover the pan with a lid.
• Cook, stirring occasionally, until the tomatoes burst open and begin to release their juices, about 5 minutes (if they haven't started to burst open by that time, mash them lightly with a potato masher or wooden spoon). Season the mixture with salt and pepper.
• Add the drained pasta and reserved starchy cooking water (about 1 cup) to the skillet with the chicken and tomatoes, and toss over the heat until combined, about 1 minute.
• Remove the pan from the heat and stir in the basil, arugula or spinach, and cheese.

OVEN PARMESAN CHICKEN WITH PENNE MARINARA

Steps:

• Heat oven to 425°F. Line 15x10x1-inch pan with foil. Brush both sides of chicken with dressing; place in pan. In small bowl, stir melted butter, bread crumbs and 1 tablespoon of the Parmesan cheese until well blended. Sprinkle 1 tablespoon bread crumb mixture on top of each breast. Bake 15 to 18 minutes or until golden brown and juice of chicken is clear when center of thickest part is cut (165°F.)
• Meanwhile, in 3-quart saucepan, cook pasta as directed on package. Drain; return to saucepan.
• In 10-inch nonstick skillet, heat oil over medium-high heat. Add garlic and red pepper flakes; cook 30 seconds, stirring constantly, until tender. Stir in both cans of tomatoes, the broth and 3 tablespoons of the basil. Cook, uncovered, over low heat 15 to 18 minutes, stirring occasionally, until thoroughly heated. Add tomato mixture to pasta; toss to coat.
• Spoon pasta onto serving platter; top with chicken. Garnish with remaining 4 tablespoons Parmesan cheese and 1 tablespoon basil.

CHICKEN PENNE CASSEROLE

Steps:

• Preheat oven to 350°. Cook pasta according to package directions. Meanwhile, in a large saucepan, heat oil over medium heat. Add chicken, onion, peppers and seasonings; saute until chicken is no longer pink. Add garlic; cook 1 minute longer., In a blender, pulse tomatoes and tomato paste, covered, until blended. Add to chicken mixture. Stir in broth; bring to a boil over medium-high heat. Reduce heat; cover and simmer until slightly thickened, 10-15 minutes. , Drain pasta; toss with chicken mixture. Spoon half of the mixture into a greased 2-qt. baking dish. Sprinkle with half of the cheeses. Repeat layers. , Cover and bake 30 minutes. Uncover; bake until heated through, 15-20 minutes longer.