ROASTED PEPPER CHICKEN PENNE
My husband calls me an aerobic cook because I can make this Italian dish in just 30 minutes. No one will accuse you of cutting corners. It tastes like it's been simmering deliciously for hours. -Regina Cowles, Boulder, Colorado
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Place chicken in a large resealable plastic bag; add vinegar. Seal bag and turn to coat; refrigerate for 15 minutes., Cook pasta according to package directions. Meanwhile, in a large skillet, saute onion and garlic in oil for 1 minute. Drain and discard vinegar. Add chicken to skillet; cook for 4-5 minutes or until meat is no longer pink., Stir in the tomatoes, red peppers, broth, Italian seasoning and salt. Bring to a boil over medium heat; cook and stir for 4-5 minutes or until heated through. Drain pasta; toss with chicken mixture. Sprinkle with cheese.,
Nutrition Facts : Calories 424 calories, Fat 12g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 641mg sodium, Carbohydrate 53g carbohydrate (5g sugars, Fiber 4g fiber), Protein 25g protein.
PENNE WITH ROASTED RED PEPPER, ARTICHOKE, & GARLIC PUREE
This is a very easy homemade recipe that has all the traditional tastes of Italy. It's a Penne Rigate dish with Roasted Red Pepper, Artichoke, Onion & Garlic Puree. I happen to love this and so does DH. You have to like roasted red pepper to enjoy this recipe to the fullest extent. It's so simple to prepare as most of the prep is done with a food processor or blender for the puree then you just serve it over your favorite pasta - we like it best over Penne Rigate, but any pasta will do. ** You could also stir in some cooked shrimp or cooked sliced sausage if you want a more hearty dish **
Provided by BlondieItaliana
Categories Penne
Time 17m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Boil water for penne with a dash of salt added.
- Meanwhile, drain the roasted red peppers & artichoke hearts very well and add to food processer. Add garlic & onion.
- Pulse in food processor so the mixture isn't pure liquid (pulse until mixture is the consistency of salsa - see photo of puree).
- Stir in olive oil, garlic powder and salt & pepper to taste.
- Cook then drain pasta. Stir in the puree.
- Garnish with the remaining jar of drained artichoke hearts & sliced black olives stirred through gently.
- Serve immediately.
PENNE WITH ROASTED TOFU, PEPPERS AND SPINACH IN GARLIC SAUCE
I found this recipe years ago, I don't remember where. It is a lovely dish for entertaining your vegetarian friends, and the leftovers keep well if you're flying solo. The roasted tofu is very versatile and also works well in salads, stir-fries, and many other dishes. Cook time is estimated and reflects the minimum marinating and cooling times for the tofu. This dish is vegan if you omit the parmesan cheese.
Provided by chiclet
Categories Penne
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- FOR TOFU:.
- Preheat oven to 450°F.
- Combine soy sauce or tamari and sesame oil in a medium bowl.
- Stir cubed tofu into mixture and toss to coat. Marinate at least 20 minutes, up to 2 hours.
- Spread tofu in a single layer in a baking dish. Bake 25 minutes, or until golden brown all over, tossing with spatula halfway through cook time.
- Let tofu cool, up to 24 hours.
- FOR PENNE AND VEGGIES:.
- Bring a large pot of salted water to boil for the pasta.
- Heat olive oil in a large skillet over medium heat. Add red pepper and saute until tender (about 5 minutes).
- Stir in garlic and red pepper flakes and cook for 2 minutes, stirring often.
- Add spinach, vegetable stock and salt and cover pan. Cook about 2 minutes, until spinach is wilted but still bright green.
- Uncover, stir in tofu and continue to cook on low heat, stirring often, while the penne cooks.
- Drain pasta and stir in tofu and veggies.
- Top with grated parmesan if desired.
Nutrition Facts : Calories 449.6, Fat 16.3, SaturatedFat 2.5, Sodium 419.1, Carbohydrate 66, Fiber 10.8, Sugar 1.6, Protein 14.2
PENNE WITH ROASTED PEPPER MARINARA SAUCE
This is a nice recipe for when you are in the mood for marinara, yet want something a little different. This does make a lot of sauce - we like that, but if you don't you might want to add more pasta. When I made this I used whole wheat rontini instead of penne, and I increased the red pepper flakes. From Cooking Light (March 2001).
Provided by Vino Girl
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place a large nonstick skillet coated with cooking spray over medium-high heat.
- Add onion and garlic; sauté for 6 minutes or until tender.
- Add bell peppers and the next 5 ingredients (bell peppers through tomatoes); bring to a boil.
- Reduce heat, and simmer for 20 minutes, stirring occasionally.
- Remove from heat; stir in oil.
- Serve over pasta.
Nutrition Facts : Calories 294, Fat 6, SaturatedFat 0.8, Sodium 1036.5, Carbohydrate 57.5, Fiber 9, Sugar 7.4, Protein 5.9
PENNE WITH ROASTED RED PEPPER AND GARLIC SAUCE
Steps:
- -Place peppers several inches under broiler, on cookie sheet. Broil until all sides are charred(use tongs to turn) Remove from oven and enclose in paper bag for ten minutes. Skin should easily peel off, then remove seeds.Cool peppers.Dice fine, set aside. -Preheat oven to 350 dgrees. Seal garlic cloves in foil after sprinkling with olive oil.Bake for 20 minutes until tender. Cool, set aside. -Melt butter in medium saucepan. Add diced pepper and garlic. Stir over medium heat until until pepper and garlic melded. Add cream and half and half. -Simmer, stirring frequently for about twenty minutes, then stir in cheese. Stir constantly until cheese melts. Pour over cooked Penne in pasta bowl and toss. - Lightly toss in basil ribbons, garnish each serving with whole basil leaves. -Serve with a good rustic bread and fresh ground pepper to taste.
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