Mexican Chicken Penne For Kids Recipes

CHICKEN PENNE á LA MARENGO

Chicken Penne á la Marengo image

Enjoy this chicken pasta dish that's made easily using Progresso® chicken broth on a stovetop in just 40 minutes!

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 4

Number Of Ingredients 8

Ingredients

1 lb boneless skinless chicken breasts, cut into 1-inch pieces
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
2 cups uncooked penne pasta (6 oz)
1 medium green bell pepper, cut into 1-inch pieces (1 cup)
1 can (14 1/2 oz) Italian-style stewed tomatoes, undrained
1/4 cup dry white wine or chicken broth
1 tablespoon tomato paste
1 can (2 1/4 oz) sliced ripe olives, drained

Steps:

Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; stir-fry 2 to 3 minutes or until brown.
Stir in broth; heat to boiling. Stir in pasta and bell pepper. Heat to boiling; reduce heat to medium. Cover and cook 10 minutes, stirring occasionally.
Stir in tomatoes, wine and tomato paste. Cook uncovered 5 to 10 minutes, stirring occasionally, until chicken is no longer pink in center and pasta is tender. Sir in olives.

Nutrition Facts : Calories 365, Carbohydrate 45 g, Cholesterol 70 mg, Fiber 4 g, Protein 34 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1080 mg

MEXICAN CHICKEN PENNE

Mexican Chicken Penne image

From Simple & Delicious, submitted by Marti Gutwein. Original also called for a 15 oz. can of black beans (rinsed and drained) to add in the second step, but I leave out as personal preference.

Provided by KlynnPadilla

Categories Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 (16 ounce) package penne pasta
2 cups cubed cooked chicken
1 1/4 cups salsa con queso, dip
1/2 cup milk
1/4 teaspoon salt
1 tomatoes, chopped
3 green onions, sliced
1/4 cup shredded cheddar cheese

Steps:

Cook pasta according to directions. Meanwhile, combine chicken, dip, milk and salt.
Drain pasta; add to chicken mixture and toss to coat. Top with tomato, onions and cheese.

Nutrition Facts : Calories 387.3, Fat 7, SaturatedFat 2.5, Cholesterol 42.8, Sodium 175.6, Carbohydrate 62.6, Fiber 8.8, Sugar 0.7, Protein 19.5

CHICKEN PENNE ARMADILLO GRILL

Chicken Penne Armadillo Grill image

Chicken, Penne,Pesto & Sundried tomatoes... oh yes. This gem comes from my Best of Arizona Cookbook contributed by the 5 star Armadillo Grill. The cayenne pepper brings a little zing, if you want more hot... add more.

Provided by BakinBaby

Categories One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

10 ounces boneless chicken breasts
2 red bell peppers (cut in 1/2-inch strips)
1 1/2 teaspoons cayenne pepper
1/2 lb penne pasta
2 teaspoons olive oil
4 tablespoons onions (minced)
1 tablespoon garlic (minced)
2 cups white wine
1/2 cup sun-dried tomato (julienned)
1/2 cup pesto sauce
2 cups half-and-half
1/3 cup parmesan cheese
2 tablespoons fresh basil

Steps:

Preheat broiler and place chicken breasts and red pepper strips to baking sheet, sprinkle with cayene; broil until golden brown (about 20 minutes); set aside, and slice chicken in diagonal pieces.
Begin cooking pasta until al dente.
In a saucepan, heat oil and saute' onion and garlic.
Deglaze pan with white wine and reduce liquid, adding tomatoes & cook 3-4 minutes.
Then add pesto, cream and seasonings, stir until fully incorporated.
Add drained pasta to sauce and toss, then divide mixture among 4 warm plates and top each with chicken slices and red peppers.
Garnish with Parmesan and fresh basil leaves.

MEXICAN-STYLE CHICKEN WITH PENNE

Mexican-Style Chicken With Penne image

The Husband loves penne and rigatoni and this looked pretty good. From Food & Wine magazine... I'm breaking my personal rule again...I haven't tried this - yet - but I'm planning on making it in the next week or so...The recipe did not say whether or not you leave the chicken whole, but I'm planning on cuttting mine up into bite-size pieces... (made it last night- I halved the amount of chipolte/sauce because I didn't want too much heat and I also added some of the juice from the tomatoes. Really good. I highly recommend the queso blanco too - tastes great in this)

Provided by HEP MEP

Categories Penne

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

3/4 lb penne rigate
5 tablespoons extra virgin olive oil
1 lb boneless skinless chicken thighs (or breasts)
salt & freshly ground black pepper
1 onion, diced
1 large garlic clove, minced
1 (28 ounce) can diced tomatoes, drained
1 large chipotle chile in adobo, seeded and minced, plus 2 teaspoons adobo sauce
1/2 cup frozen corn
1/4 lb queso blanco or 1/4 lb mozzarella cheese, coarsely grated
1/4 cup coarsely chopped cilantro leaf

Steps:

Bring a large pot of salted water to boil.Add the penne and cook till al dente - drain.
Meanwhile, in a large deep skillet, heat 3 tablespoons olive oil. Season the chicken with salt & pepper, add to skillet and cook until lightly browned.
Add the onion and garlic and cook until the onion is softened and chicken is cooked through.
Add the diced tomatoes, chipolte and adobo sauce and cook until heated through.
Add the corn, season with salt & pepper and cook until the corn is heated through.
Add the penne and the remaining two tablespoons of olive oil to the sauce and toss to coat. Add one cup of the queso blanco and toss.
Transfer pasta to bowls - sprinkle with the remaining cheese and cilantro and serve.

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