Best Chicken Roma Recipes

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PENNE GORGONZOLA WITH CHICKEN AND ROMA TOMATOES



Penne Gorgonzola With Chicken and Roma Tomatoes image

Although I usually post healthy recipes, this one does not fall into that category! It is rich, creamy and decadent. If you like cream sauces, watch out!! This is a recipe my husband developed based on a dish at an Italian restaurant. I think his is just as good.

Provided by erinBOberrin

Categories     Chicken

Time 25m

Yield 8 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breasts (preferably Italian-marinated)
1 lb penne pasta
1/2-1 cup butter
1 pint heavy cream
4 ounces gorgonzola, crumbled
1/4 cup shredded parmesan cheese
1 teaspoon nutmeg
2 roma tomatoes, chopped

Steps:

  • Grill or broil chicken breasts; slice into thin strips.
  • Cook pasta according to package directions.
  • Toss with olive oil, return to pot.
  • While pasta and chicken are cooking, melt butter in medium saucepan, heat to boiling, stirring constantly, boil 1 minute.
  • Slowly add heavy cream, heat to a boil to reduce, stirring constantly.
  • Boil for 2 minutes.
  • Reduce heat, add Gorgonzola, parmesan and nutmeg.
  • Stir until melted.
  • Serve sauce over noodles, top with chicken and chopped tomatoes.

CHICKEN ROMA



Chicken Roma image

Make and share this Chicken Roma recipe from Food.com.

Provided by Recipe Junkie

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil or 2 tablespoons vegetable oil
1 (2 1/2-3 lb) chicken, cut into serving pieces
1 (14 -16 ounce) can whole canned tomatoes, undrained and chopped
1/2 cup sliced pitted ripe olives (optional)
1 garlic clove, finely chopped
1 (1 1/4 ounce) envelope lipton recipe secrets beefy onion soup mix
1/4 cup dry red wine or 1/4 cup water
hot cooked noodles

Steps:

  • In 12" skillet, heat oil over medium-high heat and brown chicken.
  • Drain.
  • Stir in tomatoes, olives and garlic, then beefy onion soup mix blended with wine.
  • Bring to a boil over high heat.
  • Reduce heat to low and simmer covered 30 minutes or until chicken is done.
  • Skim fat if necessary.
  • Serve over hot noodles.

Nutrition Facts : Calories 488.2, Fat 33.3, SaturatedFat 8.4, Cholesterol 129.8, Sodium 966.6, Carbohydrate 9.9, Fiber 1.5, Sugar 4.4, Protein 33.6

CHICKEN A LA ROMA



Chicken a La Roma image

A wonderful skillet dish with a herb enriched sauce and mild tomato flavor. An 8 oz. can of tomato paste can be added for a more tradition red sauce taste. Try other types of pasta, such as Angle Hair. This is a very flexible recipe, adaptable to suit your taste. Try in a crock pot too!

Provided by bowjean

Categories     Chicken Breast

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 19

2 tablespoons olive oil
2 lbs boneless chicken breasts or 2 lbs boneless chicken thighs, cut into 1 in. to 1 1/2 in pieces
1/2 lb mushroom, sliced
1/2 large onions or 3/4 cup green onion, sliced
1 tablespoon garlic, minced
6 roma tomatoes, peeled and coarsely chopped
1 (2 1/4 ounce) can sliced ripe olives, drained
1/2 cup dry white wine or 1/2 cup chicken broth
1 -2 tablespoon chicken bouillon granule
1 tablespoon dry parsley flakes
1 teaspoon dried basil or 1 tablespoon fresh rosemary, chopped
1 teaspoon oregano
1 tablespoon capers (optional)
ground pepper, to taste
1 (6 ounce) jar marinated artichoke hearts, drained and quartered
1 (10 1/2 ounce) can cream of mushroom soup
8 -12 ounces penne pasta, cooked as directed on pkg
4 ounces parmesan cheese, grated
fresh parsley

Steps:

  • In a large skillet, over high heat, brown chicken pieces in oil. Remove from skillet, reduce heat to medium, add onions, mushrooms and garlic. Cook until soft, add chopped tomatoes and cook about 5 minutes.
  • Add chicken to mixture in skillet, stirring in olives, wine, bouillon, herbs, spices and artichokes.
  • Bring to bubbling, reduce heat and cover with lid. Simmer until chicken is tender (about 30 minutes).
  • Carefully stir in mushroom soup.
  • Arrange cooked pasta in large pasta bowl, pour chicken mixture over center. Sprinkle with cheese. Garnish with fresh parsley.

Nutrition Facts : Calories 632.6, Fat 29.2, SaturatedFat 9, Cholesterol 113.6, Sodium 1017, Carbohydrate 44.4, Fiber 7.5, Sugar 4.4, Protein 45.7

GRILLED HERB CHICKEN WITH ROMA TOMATO SAUCE (COOKING LIGHT 4/07)



Grilled Herb Chicken With Roma Tomato Sauce (Cooking Light 4/07) image

Make and share this Grilled Herb Chicken With Roma Tomato Sauce (Cooking Light 4/07) recipe from Food.com.

Provided by Chef by Chance

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1/3 cup onion, finely chopped
1 garlic clove, minced
2 1/4 cups plum tomatoes, chopped and seeded (1 lb)
1/2 cup dry red wine
2 teaspoons balsamic vinegar
1 teaspoon salt, divided
1/4 teaspoon fresh ground pepper, divided
2 tablespoons fresh basil, chopped, divided
1 tablespoon fresh thyme, chopped, divided
4 (6 ounce) boneless skinless chicken breast halves
cooking spray

Steps:

  • Heat oil in a medium saucepan over mediun heat.
  • Add onion and garlic, cook for 3 minutes until tender, stirring occasionally.
  • Stir in tomatoes, wine, vinegar, 1/2 tsp salt and 1/8 tsp pepper.
  • Bring to a boil then reduce heat and simmer 10 min until the sauce thickens, stirring occasionally.
  • Remove from heat and add 1 tbsp basil.
  • Prepare grill.
  • Combine thyme, 1 tbsp basil, 1/2 tsp salt, and 1/8 tsp pepper in a small bowl.
  • Coat chicken with cooking spray then sprinkle with the thyme mixture.
  • Coat grill with cooking spray and grill for 5 minutes on each side or until done.
  • Serve with tomato mixture.

Nutrition Facts : Calories 268.2, Fat 5.7, SaturatedFat 1.1, Cholesterol 98.7, Sodium 698.9, Carbohydrate 6.6, Fiber 1.6, Sugar 3.4, Protein 40.4

ROMA CHICKEN



Roma Chicken image

One of Uncle Marks favorite.

Provided by Steincamp Family

Categories     Chicken

Time 30m

Number Of Ingredients 10

1 Tbsp olive oil
1 Tbsp butter or margarine
4 boneless, skinless chicken breast halfs
1 onion, sliced
2 garlic cloves , pressed
14 1/2 oz italian stewed tomatoes
1 c chicken broth
1/2 c sliced green olives
1/4 c cappers (optional)
hot cooked rice (optional)

Steps:

  • 1. In a large skillet, heat oil and butter over medium-high heat. Add chicken; cook and stir until soften , but not browned. Return chicken skillet. Add tomatoes, broth, olives and capers, if desired. Cover; reduce heat and simmer 20-25 mins or until chicken is no longer pink in center. Serve with rice, if desired.

CHICKEN A LA ROMA



CHICKEN A LA ROMA image

Number Of Ingredients 17

1/2 lb. sliced fresh mushrooms
3/4 cup thinly sliced green onion
2 cloves garlic, minced
2 tablespoons olive oil
1 (8-oz.) can tomato sauce
1 (6-oz.) can tomato paste
1 (2¼-oz.) can sliced ripe olives, drained
1/2 cup dry white wine
1 tablespoon instant chicken bouillon granules
2 teaspoons parsley flakes
1 teaspoon basil
1 teaspoon oregano
1/4 teaspoon garlic pepper
2 to 21/2 lbs. chicken pieces
1 (6-oz.) jar marinated artichoke hearts, drained
Angel hair pasta
Grated Parmesan cheese

Steps:

  • Cook mushrooms, onion and garlic in olive oil until tender; drain. Combine tomato sauce, tomato paste, olives, wine, bouillon, parsley flakes, basil, oregano and garlic pepper; blend well. Stir in mushroom mixture. Place chicken in a 21/2-quart oval casserole. Pour tomato sauce over chicken. Arrange artichokes around chicken pieces; cover. Place dish on turntable or, if using the Advantium 120, on the black metal tray. Cook using the appropriate settings below or until done. Sprinkle with cheese. Makes 4 to 6 servings

CHICKEN A LA ROMA



Chicken a la Roma image

Number Of Ingredients 17

1 4 pound chicken, skin removed and cut into 10 pieces
1 teaspoon kosher salt
1/2 teaspoon freshly ground white pepper
1/4 cup extra virgin olive oil
1 onion, diced
1 large carrot, cut into 1/4 inch dice
2 ribs celery, cut into 1/2 inch dice
8 artichoke hearts, halved
8 cloves garlic
1/4 cup sugar
1 cup red wine
1/2 cup red wine vinegar
1/2 cup orange juice
1 teaspoon lemon zest
2 tablespoons capers
1/4 cup pine nuts
1 tablespoon chopped fresh parsley

Steps:

  • Season the chicken inside and out with the salt and pepper. Cook the chicken in 2 tablespoons of olive oil in a large deep skillet over medium heat until browned on all sides and remove to a platter. Add the remaining olive oil to the skillet and sauté the onion, carrot, celery, artichokes and garlic over medium heat for 8 to 10 minutes. Add the sugar, wine vinegar, orange juice, lemon zest, capers and pine nuts and bring to a boil. Return the chicken to the skillet, partially cover and simmer for 40 minutes until the chicken is cooked. Remove the chicken to a platter, skim off visible fat and boil the sauce for 3 minutes until thickened. Spoon the sauce over the chicken and garnish with parsley.

Nutrition Facts : Nutritional Facts Serves

CHICKEN SKILLET A LA ROMA



Chicken Skillet a la Roma image

Skillet simplicity meets Italian deliciousness in this easy Chicken Skillet a la Roma, made with red peppers, baby spinach leaves and sliced provolone.

Provided by My Food and Family

Categories     Home

Time 26m

Yield 4 servings

Number Of Ingredients 5

3 Tbsp. KRAFT Zesty Italian Dressing, divided
4 cups lightly packed baby spinach leaves
4 small boneless skinless chicken breasts (1 lb.)
4 slices roasted red peppers
4 KRAFT Provolone Cheese Slices

Steps:

  • Heat 1 Tbsp. dressing in large skillet on medium heat. Add spinach; cook and stir 1 min. or just until spinach is wilted. Remove from skillet; cover to keep warm.
  • Add remaining dressing and chicken to skillet; turn chicken over to evenly coat both sides of each breast with dressing. Cook 6 to 7 min. on each side or until done (165°F).
  • Top evenly with peppers, spinach and cheese; cover. Cook on low heat 1 to 2 min. or until cheese is melted.

Nutrition Facts : Calories 240, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 80 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 31 g

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