Best Chicken Herb Penne Recipes

ITALIAN HERB CHICKEN PENNE

Steps:

• Mix the chicken in a bowl with the oregano, basil, salt, and pepper.
• Sauté in the olive oil over medium-high heat until lightly browned, about 5 minutes. Remove chicken from the pan and set aside.
• Melt the butter in the same pan and sauté the shallot until translucent, then add the mushrooms and sauté for a few minutes.
• Reduce heat to medium-low and add the tomatoes, sugar, and penne, stirring well.
• Cook the mixture down for a few minutes, then add the mozzarella and 1 tablespoon of the parmesan and stir.
• Correct the seasoning (salt and pepper) to taste, and serve topped with remaining parmesan.

CHICKEN AND HERB BUTTER PENNE WITH FRESH TOMATOES

Steps:

• For Herb Butter:
• Let butter get close to room temperature and mix all Herb Butter ingredients in small bowl. Wrap and form into a cylinder in parchment paper. Refrigerate. Let the flavors marry for a day or two. Can be made same day but flavors are better the longer it sit in the fridge!
• Cut the chicken breasts into bite size pieces. Season with your favorite seasoning and saute until meat is white and done. I used blackening seasoning and salt and pepper. Drain on paper towel and set aside.
• Cook mini penne until al dente. Drain. Add to entire stick of herb butter and stir. Add olive oil and fresh chopped tomato. Add the parsley paste mixture. Add chicken. Stir and serve while hot. Top with Kraft Parmesan Cheese and fresh parsley for garnish. I like the large slivers of parmesan the best but grated will do. Please use fresh parmesan and not the processed type. Enjoy!

CHICKEN HERB PENNE

Steps:

• 1. Brush Olive Oil over washed Chicken Tenders.
• 2. Mix Dried Oregano, Black Pepper, Cloves Garlic, Rosemary, Dried Basil, and Dried Parsley in a bowl.
• 3. Sprinkle brushed chicken with herb mixture.
• 4. Grill Chicken ( I used the Gorge Foreman Grill)
• 5. Boil Penne Pasta for about 8-10 min.
• 6. Place Tomatoes and remainder oil and herbs in skillet sauté for about 8-10 min.
• 7. Add Cooked Penne Pasta and Grilled Chicken stir for about 8 min.
• 8. Sprinkle with Mozzarella Cheese if you like. May also add: 6 - Portobello Mushrooms 4 - Green Onions 3 - Cups broccoli Flowerets 1/2 - Green Bell Pepper 1/2 - Red Bell Pepper

FRESH HERB PENNE WITH CHICKEN AND TOMATOES

Steps:

• Cook and drain pasta according to package directions.
• Heat olive oil in large skillet over medium high heat. Add garlic and cook for one minute. Add tomatoes and basil; cook 2 minutes. Add chicken; simmer for 5 minutes. Toss with pasta and Mozzarella cheese. Season to taste with salt and cracked black pepper. Serve immediately.
• Note: if you do not have fresh basil or garlic, you may substitute 1-1/2 teaspoons dried basil and 1/8 teaspoon garlic powder.

CHICKEN PENNE WITH HERB CHEEE

Steps:

• 1. In a deep skillet or dutch oven, bring broth to boil over high heat; add frozen chicken breasts. Return to a boil, reduce heat, cover and simmer 16 minutes.
• 2. Add pasta, stir, cover and simmer 8 minutes, stirring occasionally. Remove chicken, cool and chop.
• 3. Increase heat to high and bring pasta to a boil. Add frozen vegetables, return to a boil, reduce heat, cover tightly and simmer 5 minutes or until vegetables are crisp tender.
• 4. Drain pasta mixture, reserving 1/2 cup of the pasta cooking water. Return pasta to skillet and place over medium heat. Add cream cheese, salt and reserved cooking water. Toss until cheese has melted. Add chicken, and cook 2 minutes to heat through, stirring frequently. Sprinkle with parmesan cheese and black pepper.