Best Mexican Penne Recipes

MEXICAN CHICKEN PENNE

Steps:

• Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, dip, milk and salt. , Drain pasta; return to pan. Stir in chicken mixture and toss to coat. Top with black beans, tomato, onions and cheese; heat through.

MEXICAN-STYLE CHICKEN WITH PENNE

Steps:

• Bring a large pot of salted water to boil.Add the penne and cook till al dente - drain.
• Meanwhile, in a large deep skillet, heat 3 tablespoons olive oil. Season the chicken with salt & pepper, add to skillet and cook until lightly browned.
• Add the onion and garlic and cook until the onion is softened and chicken is cooked through.
• Add the diced tomatoes, chipolte and adobo sauce and cook until heated through.
• Add the corn, season with salt & pepper and cook until the corn is heated through.
• Add the penne and the remaining two tablespoons of olive oil to the sauce and toss to coat. Add one cup of the queso blanco and toss.
• Transfer pasta to bowls - sprinkle with the remaining cheese and cilantro and serve.

MEXICAN CHICKEN PENNE FOR KIDS

Steps:

• Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, dip, milk and salt. , Drain pasta; return to pan. Stir in chicken mixture and toss to coat. Heat through.

MEXICAN PENNE

Steps:

• Heat oven to 350°.
• Brown ground beef in a skillet and drain.
• Cook noodles.
• Combine beef, pasta, salsa and beans in a large bowl.
• Spread half of mixture in a 9x12-inch baking dish and sprinkle with half of the cheese.
• Repeat layers, cover and bake for 35 to 40 minutes.

MEXICAN - STYLE CHICKEN WITH PENNE

Steps:

• 1. Bring a large pot to salted water to a boil. Add the penne and cook until al dente. Drain the penne 2. Meanwhile, in a large, deep skillet, heat 3 tablespoons of olive oil. Season the chicken with salt and pepper, add it to skillet and cook over moderately high heat until lightly browned, about 4 minutes. Add the onion and garlic and cook over moderate heat until the onion is softened and the chicken is cooked through, about 4 minutes. Add the diced tomatoes, chipotle and adobo sauce and cook until heated through, about 2 minutes. Add the corn, season with salt and pepper and cook until the corn is heated through, about 1 minute. 3. Add the penne and the remaining 2 tablespoons of olive oil to the sauce and toss to coat. Add 1 cup of the queso blanco and toss. Transfer the pasta to bowls, sprinkle with the remaining queso blanco and the cilantro and serve

MEXICAN CHICKEN PENNE

Steps:

• Cook pasta according to directions. Meanwhile, combine chicken, dip, milk and salt.
• Drain pasta; add to chicken mixture and toss to coat. Top with tomato, onions and cheese.

MEXICAN CHICKEN CHEESY PENNE

Steps:

• In a saucepan over medium heat, melt the cream cheese, hot sauce and chicken broth together.
• Add the taco seasoning.
• Mix together, then add the sour cream.
• Add the shredded chicken.
• Turn the heat to low and simmer for 10 minutes.
• In the meantime, cook the penne pasta in boiling water.
• Once the pasta is cooked, drain and add to the Mexican Chicken Cheesy Sauce.
• Toss together, remove from heat and serve.

MEXICAN PENNE WITH CHICKEN THIGHS RECIPE - (4.4/5)

Steps:

• 1. Cook pasta according to package directions. 2. Meanwhile, cut chicken thighs into bite-size pieces. Melt butter in a large skillet over medium heat. Add chicken; cook, stirring constantly, 4 to 5 minutes. Add garlic; cook until chicken is done. 3. Stir in flour. Gradually pour in broth and milk, stirring constantly. Add salsa and cream cheese. Cook, stirring, until cream cheese is melted and smooth. 4. Toss with pasta before serving. navywifecook.com

MEXICAN-STYLE CHICKEN WITH PENNE

Steps:

• Bring a large pot of salted water to a boil. Add the penne and cook until al dente. Drain the penne.
• Meanwhile, in a large, deep skillet, heat 3 tablespoons of the olive oil. Season the chicken with salt and pepper, add it to the skillet and cook over moderately high heat until lightly browned, about 4 minutes. Add the onion and garlic and cook over moderate heat until the onion is softened and the chicken is cooked through, about 4 minutes. Add the diced tomatoes, chipotle and adobo sauce and cook until heated through, about 2 minutes. Add the corn, season with salt and pepper and cook until the corn is heated through, about 1 minute.
• Add the penne and the remaining 2 tablespoons of olive oil to the sauce and toss to coat. Add 1 cup of the queso blanco and toss. Transfer the pasta to bowls, sprinkle with the remaining queso blanco and the cilantro and serve.