Penne With Mini Chicken Parmesan 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.

QUICK CHICKEN PARMESAN PENNE PASTA RECIPE

Steps:

• Bake the chicken according to package instructions. Let cool slightly and slice crosswise into 1/2-inch-wide strips. Adjust oven rack to middle position and heat oven to 375/190°C.
• Meanwhile, pulse the tomatoes in a food processor until coarsely ground and no large pieces remain, about 12 pulses. Cook oil, garlic, oregano, pepper flakes, and 1/4 teaspoon salt in 12-inch ovensafe skillet over medium-high heat until fragrant, about 1 minute. Stir in processed tomatoes, water, 1 cup broth, and pasta. Cover and cook at vigorous simmer, stirring often, until pasta is tender, about 15 minutes.
• Stir in remaining 1/2 cup broth. Season with salt and pepper to taste. Scatter sliced chicken evenly over top and sprinkle with cheese. Transfer skillet to oven and bake until cheese has melted and chicken is crisp, 5-10 minutes. Sprinkle with basil and serve.

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.

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!

MINI PENNE WITH PARMESAN CHICKEN

Steps:

• Preheat the oven to 500°F. Brush a large, heavy, foil-lined baking sheet with 1 tablespoon of oil. Place the buttermilk in a large bowl. Add the chicken tenders, stir to coat, and let stand for at least 15 minutes and up to 30 minutes.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain.
• Stir the Parmesan and bread crumbs together in a pie pan. Season the mixture with a pinch of salt and pepper. Remove the chicken tenders from the buttermilk, allowing the excess to drip back into the bowl, and dredge them in the bread-crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle with 2 tablespoons of the oil and bake until they are cooked through and golden brown, about 12 minutes. Transfer the chicken tenders to a cutting board and cut into 1-inch pieces.
• Meanwhile, mash the garlic with 1 teaspoon salt in a medium bowl. Whisk in the vinegar and then the remaining 1/2 cup of oil. Season with 1/4 teaspoon pepper.
• Place the drained pasta in a large serving bowl. Drizzle with the vinaigrette, sprinkle with the parsley, and top with the chicken. Toss to combine, and serve.

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.

PENNE WITH CHICKEN, LEMON AND PARMESAN

Steps:

• Cook the pasta in a large pot of boiling salted water, until al dente. Drain well.
• Season chicken with salt and pepper. Heat a large grill pan over medium high and add chicken. Grill until golden and completely cooked. Remove to a plate and slice.
• Add the garlic and red pepper flakes to a saute pan with 3 tablespoons of olive oil and saute until fragrant. Add the cooked pasta and turn heat off. Mix all together.
• Remove pasta to a large bowl. Add chicken to the warm pasta and season with salt and pepper. Sprinkle in chopped parsley. Add the juice of 2 lemons and mix. Before serving top with Parmesan.

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.

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.