Chicken Penne With Asparagus Sun Dried Tomatoes And Artichoke Hearts Recipes

PENNE CHICKEN WITH SUN-DRIED TOMATOES

Steps:

• Cook pasta according to package directions. , In a large bowl, combine the Alfredo sauce, chicken, tomatoes, mushrooms, green onions and pepper. Drain pasta; stir into chicken mixture. Spoon into a greased 13-in. x 9-in. baking dish. , Cover and bake at 350° for 45-50 minutes or until heated through. Uncover; sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted. Freeze Option: Before baking, cover and freeze casserole for up to 3 months. Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or until bubbly.

CHICKEN PENNE WITH ASPARAGUS, SUN-DRIED TOMATOES, AND ARTICHOKE HEARTS

Steps:

• Bring a large pot of lightly salted water to a rolling boil. Cook the penne pasta uncovered in the boiling water, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain, set aside, and keep warm.
• Heat the olive oil in a large skillet over medium-high heat; add the chicken to the skillet and season with salt, pepper, and garlic salt. Cook and stir for about 2 minutes; remove the chicken and set aside. Cook and the garlic and onion in the oil remaining in the skillet until the onion becomes translucent, about 3 minutes. Stir in the asparagus, sun-dried tomatoes, and beef broth; reduce heat to medium-low. Cook until the asparagus is bright green and starting to become tender, about 5 minutes. Return the chicken to the skillet and stir in the artichoke hearts. Cook and stir until hot, about 3 minutes.
• Gently fold the pasta into the chicken and vegetables, cover the skillet, and turn off the heat. Allow the mixture to sit until the pasta has absorbed any excess broth, about 5 minutes. Mix butter into the pasta mixture until butter melts and coats the pasta; sprinkle with Parmesan cheese to serve.

PENNE WITH CHICKEN, PROSCIUTTO, ARTICHOKE AND SUN-DRIED TOMATOES

Steps:

• Soak the sun-dried tomatoes in hot water for 30 minutes (while cooking sauce).
• Drain, and slice into thin strips.
• Prepare sauce by melting butter in a large saucepan over medium/low heat. Add garlic and cook slowly until it just starts to brown. Add the prosciutto & shrimp and turn heat to high. Saute till meat is crisp and shrimp are browned. Spoon out shrimp; and add the Marsala and cook until sauce reduces by half. Add ingredients up to (including) cayenne pepper. Whisk until smooth, simmer on low heat for 10 minutes.
• Meanwhile cook pasta according to package directions and drain.
• Add the cooked shrimp, chicken, artichokes and sun dried tomatoes to the sauce. Stir to combine.
• Preheat oven to 500º. Pour into a 9 x 13 dish (or other very large shallow dish). Sprinkle with remaining cheese and paprika. Bake for 12 to 15 minutes or until top is lightly browned.

CHICKEN PENNE WITH ASPARAGUS, SUN-DRIED TOMATOES, AND ARTICHOKE HEARTS

Steps:

• Bring a large pot of lightly salted water to a rolling boil. Cook the penne pasta uncovered in the boiling water, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain, set aside, and keep warm.
• Heat the olive oil in a large skillet over medium-high heat; add the chicken to the skillet and season with salt, pepper, and garlic salt. Cook and stir for about 2 minutes; remove the chicken and set aside. Cook and the garlic and onion in the oil remaining in the skillet until the onion becomes translucent, about 3 minutes. Stir in the asparagus, sun-dried tomatoes, and beef broth; reduce heat to medium-low. Cook until the asparagus is bright green and starting to become tender, about 5 minutes. Return the chicken to the skillet and stir in the artichoke hearts. Cook and stir until hot, about 3 minutes.
• Gently fold the pasta into the chicken and vegetables, cover the skillet, and turn off the heat. Allow the mixture to sit until the pasta has absorbed any excess broth, about 5 minutes. Mix butter into the pasta mixture until butter melts and coats the pasta; sprinkle with Parmesan cheese to serve.

BAKED CHICKEN AND ARTICHOKE PENNE WITH SUNDRIED TOMATOES

Steps:

• In a large pot, cook pasta in salted, boiling water before al dente, according to package directions. Drain and rinse with cold water to stop cooking process. While pasta cooks, combine artichokes in water, garlic, and Parmesan. Season to taste with salt and black pepper. Add artichoke mixture, cooked chicken, and sliced sun-dried tomatoes to pasta, stirring to coat evenly. Place pasta mixture in well-greased baking pan(s). Top with mozzarella cheese. Bake at 400F about 30 minutes or until heated through and cheese is melted.
• To freeze, follow directions above but do not bake. Cover tightly with foil, label and freeze. When ready to serve, preheat oven to 400°F Bake, covered, until the center is hot, about 1 hour. Remove foil; bake until cheese is golden, approximately 10-15 minutes more.

PENNE WITH SHRIMP, ASPARAGUS, AND SUN-DRIED TOMATOES

Steps:

• Heat oil reserved from tomatoes in heavy large skillet over medium-high heat. Add asparagus and sauté until crisp-tender, about 5 minutes. Using slotted spoon, transfer asparagus to bowl. Add sun-dried tomatoes, shrimp, 1/4 cup basil, garlic, oregano, and crushed red pepper to same skillet and sauté until shrimp are just opaque in center, about 3 minutes. Transfer shrimp mixture to bowl with asparagus. Add broth, wine, and tomato paste to same skillet. Boil until sauce thickens slightly, stirring occasionally, about 6 minutes.
• Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; return pasta to same pot. Add shrimp mixture, sauce, remaining 1/4 cup basil, and cheese to pasta. Toss over medium heat until warmed through and sauce coats pasta. Season with salt and pepper and serve.

PENNE WITH SUN-DRIED TOMATOES AND ASPARAGUS

Steps:

• Cook Pasta as directed, drain, set aside.
• In large skillet, heat olive oil.
• Add onion, garlic, and rosemary, saute until garlic begins to caramelize and the onions are translucent.
• Add white wine and simmer for about one minute.
• Add the heavy cream, salt, pepper, asparagus and sundried tomatoes.
• Simmer for about 5 minutes or until vegetables are heated.
• Toss cream mixture with pasta and Grated cheese.

CHICKEN PENNE WITH ASPARAGUS, SUN-DRIED TOMATOES, AND ARTICHOKE HEARTS

Steps:

• Bring a large pot of lightly salted water to a rolling boil. Cook the penne pasta uncovered in the boiling water, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain, set aside, and keep warm.
• Heat the olive oil in a large skillet over medium-high heat; add the chicken to the skillet and season with salt, pepper, and garlic salt. Cook and stir for about 2 minutes; remove the chicken and set aside. Cook and the garlic and onion in the oil remaining in the skillet until the onion becomes translucent, about 3 minutes. Stir in the asparagus, sun-dried tomatoes, and beef broth; reduce heat to medium-low. Cook until the asparagus is bright green and starting to become tender, about 5 minutes. Return the chicken to the skillet and stir in the artichoke hearts. Cook and stir until hot, about 3 minutes.
• Gently fold the pasta into the chicken and vegetables, cover the skillet, and turn off the heat. Allow the mixture to sit until the pasta has absorbed any excess broth, about 5 minutes. Mix butter into the pasta mixture until butter melts and coats the pasta; sprinkle with Parmesan cheese to serve.