Chicken Penne With Tomato Garlic Cream Sauce Recipe 45 Recipes

CREAMY GARLIC CHICKEN PENNE

Steps:

• In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and return to pot.
• Season chicken with salt, pepper, garlic powder, and Italian seasoning. In a large skillet over medium-high heat, heat oil, then cook chicken until browned on both sides and cooked through. Dice chicken, set aside, and cover to keep warm.
• Wipe skillet clean, then melt butter over medium-high heat. Stir in garlic and cook, 1 to 2 minutes. Sprinkle flour over butter and garlic and stir until thick.
• Gradually whisk in heavy cream until a smooth sauce is formed, then add salt and pepper and stir in Parmesan until melted.
• Stir in chicken and penne, then top with pepper, thyme or parsley, and more Parmesan. Serve immediately.

CHICKEN PENNE WITH TOMATO GARLIC CREAM SAUCE RECIPE - (4/5)

Steps:

• Cook penne pasta according to directions, drain. Meanwhile, melt butter and stir in onion and red pepper. Cook until onions are softened about 3-5 minutes. Stir in garlic, cook 1 minute. Stir in tomatoes and cream, increase heat and cook until slightly reduced about 4 minutes. Stir in peas, salt and pepper to taste. Add cooked pasta and chicken, stir to coat evenly and heat a couple of minutes.

CHICKEN PENNE WITH TOMATO GARLIC CREAM SAUCE

Steps:

• Prepare pasta according to directions until al dente. Drain, reserving 1/2 c. liquid. Saute onion and red pepper in butter in skillet 3 minutes. Stir in garlic and cook 1 minute. Stir in tomatoes, cream and pasta liquid. Cook on high for 4 minutes until slightly reduced. Stir in peas, salt, pepper, pasta and chicken. Serve

CHICKEN PENNE ITALIANO

Steps:

• Bring a large pot of lightly salted water to a boil. Add the penne pasta and cook until al dente, 8 to 10 minutes. Drain, and reserve pasta.
• Whisk the cornstarch and chicken broth together in a bowl until smooth. Set aside until needed.
• Heat the olive oil in a skillet over medium heat. Add the garlic and chicken; stir and cook until the chicken is no longer pink and juices run clear, about 10 minutes. Stir in the onion, and green and red peppers; cook until tender, about 5 minutes. Stir in the tomatoes, and simmer for 10 minutes. Pour in the chicken broth mixture and wine, if desired, and season with oregano and basil. Stir in the cooked pasta, and simmer over medium heat until thoroughly heated through, about 5 minutes. Serve garnished with Parmesan cheese.

TOMATO CHICKEN PENNE

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Stir in wine or broth; cook for 1 minute. Drain pasta and add to the skillet. Add the remaining ingredients. Cook and stir over medium heat until heated through and slightly thickened.

CHICKEN WITH GARLIC-TOMATO SAUCE

Steps:

• Sprinkle both sides of chicken with pepper. In a large nonstick skillet over medium-high heat, brown chicken on each side in 1 teaspoon oil. Remove and keep warm. , In the same skillet, saute tomatoes and garlic in remaining oil for 1 minute. Add carrots; saute 2-3 minutes longer. Combine the tomato sauce, broth, tomato paste and rosemary; stir into skillet. Bring to a boil. , Return chicken to the pan. Reduce heat; cover and simmer for 10-12 minutes or until chicken juices run clear and carrots are crisp-tender. Serve with pasta.

CHICKEN WITH TOMATO-CREAM SAUCE

Steps:

• In a large skillet, brown chicken in butter on each side. Remove and set aside. Add onion and garlic; saute until tender. Stir in tomatoes and salt. Bring to a boil. Reduce heat; return chicken to pan. Cover and simmer for 30 minutes or until chicken juices run clear., Remove chicken and keep warm. Combine the flour and sour cream. Reduce heat to low; stir in sour cream mixture and Parmesan cheese. Heat through (do not boil). Serve chicken and sauce over noodles.

PENNE WITH TOMATO-CREAM SAUCE

Steps:

• Roughly chop garlic. Heat the oil in a medium-sized saucepan over medium heat. When the oil is warm add the garlic and sauté for 3 mins or until golden along the edges.
• Add the canned tomatoes to a saucepot and cook for 20 minutes. Add salt and pepper taste, and then add the chili flakes. Pass the sauce mix through a food mill or process until smooth and pour into a large skillet.
• Reduce heat to low and let the sauce simmer. Meanwhile bring a pot of water to boil for the Penne. While the pasta is cooking coarsely chop the parsley and set aside. Drain the pasta when it is al dente and pour it into the skillet with the tomato sauce. Add the vodka and mix very well. Increase the heat to medium and sauté for 1 minute. Add the cream and mix until the evenly spread. Pour into a nice serving dish and garnish with the chopped parsley. Serve hot.