Chicken Parmesan With Penne Pasta Recipes

SLOW-COOKER CHICKEN PARMESAN WITH PENNE PASTA

Steps:

• Spray 2- to 3-quart slow cooker with cooking spray.
• In small shallow bowl, beat egg until foamy. In separate shallow bowl, mix bread crumbs, Parmesan cheese, Italian seasoning, salt and pepper. Dip chicken into egg, then coat evenly with bread crumb mixture; place in cooker. Spread pasta sauce evenly over chicken.
• Cover; cook on Low heat setting 5 to 6 hours.
• Sprinkle Italian cheese blend over top. Cover; cook on Low heat setting 10 minutes longer. Meanwhile, cook and drain pasta as directed on package. Serve chicken with pasta.

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.

CHICKEN PARMESAN WITH PENNE PASTA

Steps:

• 1. Pound out the chicken breast between to pices of wax paper to about 1/4 inch thick. Salt and pepper. Dip in egg and then coat with Italian seasoning. Fry in butter at a low to medium heat until browned on both sides. Remove from heat and slice about 1 1/2 inch long strips.
• 2. Cook pasta according to directions on package. Drain and put in the bottom of 9x13 baking dish.
• 3. Pour Alfredo sauce (I used Easiest Alfreda Sauce recipe from here) and then Spaghetti sauce over pasta, then chicken and then cheese. Bake at 350 degrees for about 20 minutes until cheese is melted and sauces are bubbling. Serve with garlic bread and salad.

PARMESAN CHICKEN PENNE

Steps:

• Heat oil in a large saucepan over medium-high heat. Add chicken and cook for 5 minutes, stirring occasionally, until browned. Add garlic; cook and stir for 30 seconds.
• Stir in the soup and broth; mix well. Stir in the penne and bring to boil. Reduce heat to medium. Cook, uncovered, stirring occasionally, for 15 minutes.
• Stir in peas. Cook 3 minutes or until the penne is tender and the chicken is cooked through. Sprinkle with cheese and basil.

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 AND PENNE PARMESAN

Steps:

• In 5 quart saucepan over medium heat, melt butter; add chicken.
• Cook until no longer pink.
• Add broth; heat to boiling.
• Add uncooked pasta and pepper, stirring to coat pasta with liquid.
• Heat to boiling; reduce heat.
• Cover; simmer 7 minutes, stirring every 2 minutes.
• Add asparagus, continue to cook another 7 minutes or until pasta is tender and most liquid is absorbed.
• Meanwhile, in medium bowl, stir together soup, milk and 1/2 cup parmesan cheese until smooth; stir into chicken mixture.
• Heat until mixture just comes to a boil; sprinkle with remaining cheese.

CHICKEN PARMESAN PENNE PASTA

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add chicken, onions, carrots and peppers; stir. Cover; simmer 7 min. or until chicken is done, stirring occasionally. Stir in tomatoes; simmer 2 min.
• Drain pasta; place in large bowl. Add chicken mixture; mix lightly. Sprinkle with cheese.

PENNE ROSA WITH PARMESAN CRUSTED CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Line a baking sheet with parchment paper.
• Place 2 cups Parmesan cheese into a shallow bowl.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in penne and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
• Dip chicken breasts into the beaten egg whites.
• Press chicken into Parmesan cheese in shallow bowl to coat both sides.
• Gently toss between your hands so any cheese that hasn't stuck can fall away. Place the chicken on prepared baking sheet.
• Bake chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Meanwhile, heat Alfredo sauce, diced tomatoes, tomato sauce, and red pepper flakes in a large saucepan over low heat. Allow to simmer while you finish the remaining steps.
• Heat a large skillet over medium high heat; cook and stir mushrooms and spinach until mushrooms are tender, about 5 minutes.
• Stir vegetables into the sauce.
• Place the penne pasta into a serving bowl; slice chicken breasts and arrange over the pasta.
• Pour sauce over the pasta and chicken, and sprinkle remaining 1 cup Parmesan cheese on top.

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.

ONE-POT CHICKEN & PENNE PARMESAN

Steps:

• Melt the butter in 5-quart saucepan over medium heat, add the chicken, and cook until it is no longer pink.
• Add the broth and heat to boiling, then add the pasta, vegetables and pepper. Stir to cover the pasta. Allow to boil, then reduce the heat.
• Cover the pan and simmer for 13 minutes (or until the pasta is tender), stirring every other minute.
• While the pasta is cooking, mix together the cream of chicken soup, the milk, and 1/2 cup of the cheese in a medium bowl.
• When the pasta is cooked, stir the soup mixture into the pot. Heat just to a boil, then sprinkle with the remaining parmesan and serve.