Best Mexican Penne Recipes

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MEXICAN CHICKEN PENNE



Mexican Chicken Penne image

This hearty pasta meal from Marti Gutwein of Rensselaer, Indiana is packed with flavor, chicken, veggies and cheese. It's also creamy, colorful and quick!

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 9

1 package (16 ounces) penne pasta
2 cups cubed cooked chicken
1-1/4 cups salsa con queso dip
1/2 cup 2% milk
1/4 teaspoon salt
1 can (15 ounces) black beans, rinsed and drained
1 large tomato, chopped
3 green onions, sliced
1/4 cup shredded cheddar cheese

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.

Nutrition Facts : Calories 519 calories, Fat 11g fat (4g saturated fat), Cholesterol 57mg cholesterol, Sodium 782mg sodium, Carbohydrate 76g carbohydrate (6g sugars, Fiber 8g fiber), Protein 31g protein.

MEXICAN-STYLE CHICKEN WITH PENNE



Mexican-Style Chicken With Penne image

The Husband loves penne and rigatoni and this looked pretty good. From Food & Wine magazine... I'm breaking my personal rule again...I haven't tried this - yet - but I'm planning on making it in the next week or so...The recipe did not say whether or not you leave the chicken whole, but I'm planning on cuttting mine up into bite-size pieces... (made it last night- I halved the amount of chipolte/sauce because I didn't want too much heat and I also added some of the juice from the tomatoes. Really good. I highly recommend the queso blanco too - tastes great in this)

Provided by HEP MEP

Categories     Penne

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

3/4 lb penne rigate
5 tablespoons extra virgin olive oil
1 lb boneless skinless chicken thighs (or breasts)
salt & freshly ground black pepper
1 onion, diced
1 large garlic clove, minced
1 (28 ounce) can diced tomatoes, drained
1 large chipotle chile in adobo, seeded and minced, plus 2 teaspoons adobo sauce
1/2 cup frozen corn
1/4 lb queso blanco or 1/4 lb mozzarella cheese, coarsely grated
1/4 cup coarsely chopped cilantro leaf

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



Mexican Chicken Penne for Kids image

This hearty pasta dinner is packed with flavor, chicken, veggies and cheese. It's also creamy, colorful, quick and available in a version kids will wolf down!-Marti Gutwein, Rensselaer, IndianaMore Kids Recipes »

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 5

1 package (16 ounces) uncooked penne pasta
2 cups cubed cooked chicken
1-1/4 cups salsa con queso dip
1/2 cup milk
1/4 teaspoon salt

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.

Nutrition Facts : Calories 438 calories, Fat 10g fat (3g saturated fat), Cholesterol 52mg cholesterol, Sodium 617mg sodium, Carbohydrate 64g carbohydrate (4g sugars, Fiber 4g fiber), Protein 26g protein.

MEXICAN PENNE



Mexican Penne image

Easy, one dish meal. Got this off of the back of the pasta box and changed it a bit to fit our tastes. I seem to be on a Mexican kick lately.

Provided by Karen..

Categories     One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 5

1 lb ground beef
0.5 (1 lb) box penne pasta, cooked as directed
2 (16 ounce) jars salsa
1 (15 ounce) can black beans, drained
2 cups Mexican blend cheese, shredded (or sharp cheddar)

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



MEXICAN - STYLE CHICKEN WITH PENNE image

Categories     Chicken     Sauté     Quick & Easy     Dinner     Healthy

Yield 4

Number Of Ingredients 11

3/4 pound penne rigate
5 tablespoons extra-virgin olive oil
1 pound skinless, boneless chicken thighs, cut into 1 inch dice
Kosher salt and freshly ground pepper
1 onion, cut into 1/4 inch dice
1 large garlic clove, minced
one 28- ounce can diced tomatoes, drained
1 large chipotle in adobo sauce, seeded and minced, plus 2 teaspoons adobo sauce
1/2 cup frozen corn
1/4 pound queso blanco or mozzarella cheese, coarsely grated (1 1/3 cups).
1/4 cup coarsely chopped cilantro leaves

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



Mexican Chicken Penne image

From Simple & Delicious, submitted by Marti Gutwein. Original also called for a 15 oz. can of black beans (rinsed and drained) to add in the second step, but I leave out as personal preference.

Provided by KlynnPadilla

Categories     Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

1 (16 ounce) package penne pasta
2 cups cubed cooked chicken
1 1/4 cups salsa con queso, dip
1/2 cup milk
1/4 teaspoon salt
1 tomatoes, chopped
3 green onions, sliced
1/4 cup shredded cheddar cheese

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.

Nutrition Facts : Calories 387.3, Fat 7, SaturatedFat 2.5, Cholesterol 42.8, Sodium 175.6, Carbohydrate 62.6, Fiber 8.8, Sugar 0.7, Protein 19.5

MEXICAN CHICKEN CHEESY PENNE



Mexican Chicken Cheesy Penne image

How to make Mexican Chicken Cheesy Penne

Provided by @MakeItYours

Number Of Ingredients 7

8 oz cream cheese
1/4 cup hot sauce
1/2 cup chicken broth
1 tbsp taco seasoning (click for recipe)
3/4 cup sour cream
2 cups shredded chicken breasts (boil or pressure cook 1 lb of chicken and shred)
8 oz uncooked penne pasta

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)



Mexican Penne with Chicken Thighs Recipe - (4.4/5) image

Provided by mjohnmeyer

Number Of Ingredients 9

1/2 lb uncooked penne pasta
1 lb skinless, boneless chicken thighs
1 tablespoon butter
1 clove garlic, minced
2 tablespoons flour
1/2 cup chicken broth
1/4 cup milk
1/2 cup salsa
1/2 package cream cheese, cut into pieces (4 oz)

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



Mexican-Style Chicken with Penne image

How to make Mexican-Style Chicken with Penne

Provided by @MakeItYours

Number Of Ingredients 11

3/4 pound penne rigate
5 tablespoons extra-virgin olive oil
1 pound skinless, boneless chicken thighs, cut into 1-inch dice
Kosher salt and freshly ground pepper
1 onion, cut into 1/4-inch dice
1 large garlic clove, minced
One 28-ounce can diced tomatoes, drained
1 large chipotle in adobo sauce, seeded and minced, plus 2 teaspoons adobo sauce
1/2 cup frozen corn
1/4 pound queso blanco or mozzarella cheese, coarsely grated (1 1/3 cups)
1/4 cup coarsely chopped cilantro leaves

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.

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