Best Hard Rock Cafe Blackened Chicken Penne Pasta Reduced Calorie Recipes

CHICKEN PENNE PASTA

Steps:

• Heat a large non-stick frying pan to a medium heat and add the oil. Add the chicken and sear all over. Add the onion, and cook for a further minute, then ad the remaining chopped vegetables. Stir while cooking for another minute.
• Add the wine and simmer until reduced by a third. Then add the stock and cook uncovere for another 8 minutes, stirring from time to time, until the chicken and vegetables are tender. Lower the heat and stir in the cream, then ad the tarragon and season to taste.
• While the stew is cooking, make the pasta according to the packet instructions, then drain.
• Add the pasta to the warmed stew and stir all the ingredients together. Season to taste, and serve in warm dishes.

BLACKENED CHICKEN PENNE

Steps:

• mix seasoning mix ,(except 2 T for later) and season chicken well.
• Grill breast until done (best done outside because of smoking)
• Cook pasta according to package direction wile cooking chicken.
• In large skillet saute onion, mushrooms and garlic until tender.
• meanwhile cook pasta according to package directions
• Add stock, wine, and 2 T seasoning mix.
• Bring to a boil add drained penne pasta, tomatoes, toss and cook until thickened.
• Arrange pasta on dish, top with sliced grilled chicken.
• Garnish with parmesan cheese.

BLACKENED CHICKEN WITH PENNE PASTA

Steps:

• Cook pasta, drain.
• Place back into pot with tomatoes, peas and pine nuts.
• Place cut up chicken in bowl.
• Sprinkle with 2 TB Cajun seasoning over chicken (mix through chicken).
• Heat margaine in nonstick skillet over medium heat until hot, add chicken and cook until no longer pink.
• Combine whipping cream and remaining Cajun seasoning.
• Pour over chicken and continue cooking (low heat) until warmed through.
• Pour chicken and sauce over pasta and vegetables, cook until completely warmed through.

SALMON WITH PENNE PASTA ALFREDO

Steps:

• Garlic Butter (steps 1 - 6):.
• Completely soften 1/2 cup of butter (1 stick).
• Melt butter and olive oil in a small saucepan.
• Sauté minced garlic approximately three minutes until just cooked.
• Combine garlic/butter mixture with the rest of the garlic butter ingredients.
• Refrigerate while salmon in prepared, so that butter is somewhat soft but still holds its shape.
• Fettuccine Sauce: (steps 7 - 10):.
• Melt butter in saucepan and add cream and egg yolk, well beaten.
• Heat, stirring until well thickened.
• Add Parmesan cheese, parsley, salt, and pepper.
• Main recipe: (steps 11 - 19):.
• Preheat oven to 350 degrees F.
• Bake salmon until done (allow approx 20 minutes). Alternatively, salmon may be grilled if you prefer.
• Boil penne pasta per package instructions or to desired doneness.
• Add washed spinach to the pasta during the last minute of cooking.
• Pour Alfredo sauce over drained pasta and spinach, toss to coat.
• Top pasta with diced tomatoes.
• Top each serving with a salmon fillet.
• Top each salmon fillet with a dollop of garlic butter.

HOMEMADE SANGRIA

Steps:

• Mix in all the ingredients except the Ginger Ale in a Sangria Pitcher.
• Let the flavours to combine for several hours in the fridge. 24 hours if you can.
• At the end you can add ice cubes if you want. But I don't.
• Pour in each glass. Add a little bit of Ginger Ale. Decorate with slices of oranges and a marashino cherry.
• If the sangria is too strong, you can add a little bit of juice of your choice.

HARD ROCK CAFE BLACKENED CHICKEN PENNE PASTA (REDUCED CALORIE)

Steps:

• Combine first four ingredients with 1 cup water to make the marinade. Marinate the chicken breasts in the refrigerator for at least 4 hours or up to overnight.
• Mix the kosher salt, garlic pepper, white pepper, cayenne pepper and onion powder together in a small bowl to make the cajun seasoning.
• Preheat the grill to medium heat or preheat the broiler.
• Remove the chicken from the marinade and season both sides with the Cajun seasoning. Discard the marinade. Grill the chicken until cooked through and no longer pink in the middle, turning once. When cool enough to handle, cut into 5 or 6 slices.
• In a medium bowl, mix the melted margarine, cream cheese, 1 tablespoon of Parmesan cheese, basil oregano, salt and black pepper until smooth. Pour the cream cheese mixture over the penne pasta in the saucepan you cooked the pasta inches.
• Stir in the spinach and tomatoes and heat thoroughly.
• Transfer the pasta to a serving bowl. Top with chicken slices. Sprinkle remaining 1 tablespoon of Parmesan cheese and chopped fresh parsley.