Best Eezy Peezy Mediterranean Chicken Penne Recipes

MEDITERRANEAN PENNE CHICKEN

Mediterranean Penne Chicken image

Make and share this Mediterranean Penne Chicken recipe from Food.com.

Provided by annconnolly

Categories Chicken

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

2 lbs boneless skinless chicken breasts, cut into medallions
1 tablespoon garlic, chopped
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh basil
1/2 cup white wine
1/2 cup chicken stock
2 tomatoes, chopped
3 ounces extra virgin olive oil
1 lemon, juice of
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 ounces spinach, cleaned and chopped
8 ounces feta cheese, crumbled
1 lb penne pasta, cooked

Steps:

In a large saute pan, heat an ample amount of vegetable oil over medium-high.
Place the chicken medallions in the pan and saute on both sides until browned.
Add the garlic, oregano and basil.
When the garlic starts to brown, add the white wine and chicken stock. Let simmer for 2-3 minutes.
Add the tomatoes, olive oil, lemon juice, salt and pepper, spinach and feta cheese.
Toss well while simmering for about 1 minute more.
Add to the hot, cooked pasta (reheat first if necessary; toss well and serve.

ONE-POT MEDITERRANEAN CHICKEN

One-Pot Mediterranean Chicken image

An easy one-pot dinner - delicious and filling. Great when you need something a little different for families of 4 or more! Serve over penne pasta and if you're feeling fancy, top with Parmesan or Romano cheese and fresh basil.

Provided by Shawnee73

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 45m

Yield 6

Number Of Ingredients 12

Ingredients

1 stick butter
½ cup chopped onions
1 tablespoon minced garlic
1 teaspoon Italian seasoning
½ teaspoon dried basil
salt to taste
2 (14 ounce) cans artichoke hearts, drained and quartered
1 (28 ounce) can crushed tomatoes
1 (14.5 ounce) can diced tomatoes
1 (6 ounce) can black olives, halved
1 (4.5 ounce) can sliced mushrooms, drained
4 boneless, skinless chicken breasts

Steps:

Melt butter in a large skillet over medium-high heat. Add onions, garlic, Italian seasoning, basil, and salt. Saute until it starts to brown, about 5 minutes.
Add artichoke hearts, crushed tomatoes, diced tomatoes, olives, and mushrooms; bring to a boil. Add chicken, cover, and reduce heat to medium. Cook, stirring occasionally, until chicken is cooked through and the juices run clear, about 20 to 25 minutes.

Nutrition Facts : Calories 360.7 calories, Carbohydrate 23.5 g, Cholesterol 79.7 mg, Fat 20.6 g, Fiber 6.4 g, Protein 20.3 g, SaturatedFat 10.6 g, Sodium 1400.6 mg, Sugar 2.7 g

EEZY PEEZY MEDITERRANEAN CHICKEN PENNE

Eezy Peezy Mediterranean Chicken Penne image

This dish was a happy accident in my kitchen. It was one of those moments when I had bits and pieces of ingredients, but, I had to get creative about how to stretch them into a pasta bake. I had roasted chicken, left over pasta from another project, spinach that was closing in on it's expiration date, a handful of sun dried tomatoes, half a jar of prepared basil pesto....and a couple of jars of Alfredo sauce in my pantry. I literally cleaned out my fridge when I made this dish, and it ended up leaving my family yellin' for more!

Provided by Melissa Sperka @MelissasSouthernStyleKitchen

Categories Chicken

Number Of Ingredients 16

Ingredients

3 cup(s) roasted chicken roughly chopped
4 cup(s) cooked penne pasta
2 jar(s) 15 oz. jars light creamy alfredo sauce [i used classico]
2 cup(s) shredded italian cheese blend divided
1 package(s) 6 oz. baby spinach
1/3 cup(s) sun dried tomatoes rinsed
1 small onion finely diced
1/2 cup(s) prepared basil pesto [i used classico]
4 ounce(s) chive & onion cream cheese
1/2 cup(s) milk
1/2 cup(s) grated parmesan cheese
1/2 teaspoon(s) red pepper flakes
1 cup(s) italian breadcrumbs/cracker crumbs
2 tablespoon(s) melted butter
- salt & pepper to taste
- olive oil

Steps:

Preheat the oven to 375 degrees and spray a 4 quart/11x7 inch baking dish with cooking spray. In a large stove top pot, over medium heat cook the diced onion in a couple of drizzles of olive oil until translucent. Season with salt and pepper to your taste and add the crushed red pepper flakes for a little kick! I'm using a large pot, because it's going to double as my mixing bowl. To the pot add both jars of Alfredo sauce, 1/2 cup of milk, and the cream cheese. Simmer on low heat until the cream cheese melts. Add 1/2 cup of grated parmesan cheese, 1/2 cup of basil pesto, 3 cups chopped roasted chicken, 1/3 cup of sun dried tomatoes, and 1 1/4 cups of shredded Italian cheese blend. Stir well. Add the hot pasta and the entire package of baby spinach. Stir over low heat until the spinach wilts into the sauce. This will only take a couple of minutes. If you'd like your sauce a little thinner, add extra milk and stir, stir, stir!! Pour the mixture into the baking dish and sprinkle the remaining shredded Italian cheese blend on top. Melt 2 tablespoons of butter and toss with the crumbs. I used Italian herb flat breads, that I crushed with a rolling pin. Sprinkle the crumbs over the pasta. Place into the oven and bake for 20-25 minutes until the top is golden and the edges are bubbly. Serve hot. Yield: 6-8 servings Cook's note: Sun dried tomatoes are packed in oil. I like to rinse the oil from the tomatoes for this dish, so that it won't overpower the sauce.