Best Mini Penne With Parmesan Chicken Recipes

CHICKEN AND PENNE PARMESAN

Steps:

• In 5 quart saucepan over medium heat, melt butter; add chicken.
• Cook until no longer pink.
• Add broth; heat to boiling.
• Add uncooked pasta and pepper, stirring to coat pasta with liquid.
• Heat to boiling; reduce heat.
• Cover; simmer 7 minutes, stirring every 2 minutes.
• Add asparagus, continue to cook another 7 minutes or until pasta is tender and most liquid is absorbed.
• Meanwhile, in medium bowl, stir together soup, milk and 1/2 cup parmesan cheese until smooth; stir into chicken mixture.
• Heat until mixture just comes to a boil; sprinkle with remaining cheese.

OVEN PARMESAN CHICKEN WITH PENNE MARINARA

Steps:

• Heat oven to 425°F. Line 15x10x1-inch pan with foil. Brush both sides of chicken with dressing; place in pan. In small bowl, stir melted butter, bread crumbs and 1 tablespoon of the Parmesan cheese until well blended. Sprinkle 1 tablespoon bread crumb mixture on top of each breast. Bake 15 to 18 minutes or until golden brown and juice of chicken is clear when center of thickest part is cut (165°F.)
• Meanwhile, in 3-quart saucepan, cook pasta as directed on package. Drain; return to saucepan.
• In 10-inch nonstick skillet, heat oil over medium-high heat. Add garlic and red pepper flakes; cook 30 seconds, stirring constantly, until tender. Stir in both cans of tomatoes, the broth and 3 tablespoons of the basil. Cook, uncovered, over low heat 15 to 18 minutes, stirring occasionally, until thoroughly heated. Add tomato mixture to pasta; toss to coat.
• Spoon pasta onto serving platter; top with chicken. Garnish with remaining 4 tablespoons Parmesan cheese and 1 tablespoon basil.

MINI PENNE WITH PARMESAN CHICKEN

Steps:

• Preheat the oven to 500°F. Brush a large, heavy, foil-lined baking sheet with 1 tablespoon of oil. Place the buttermilk in a large bowl. Add the chicken tenders, stir to coat, and let stand for at least 15 minutes and up to 30 minutes.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain.
• Stir the Parmesan and bread crumbs together in a pie pan. Season the mixture with a pinch of salt and pepper. Remove the chicken tenders from the buttermilk, allowing the excess to drip back into the bowl, and dredge them in the bread-crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle with 2 tablespoons of the oil and bake until they are cooked through and golden brown, about 12 minutes. Transfer the chicken tenders to a cutting board and cut into 1-inch pieces.
• Meanwhile, mash the garlic with 1 teaspoon salt in a medium bowl. Whisk in the vinegar and then the remaining 1/2 cup of oil. Season with 1/4 teaspoon pepper.
• Place the drained pasta in a large serving bowl. Drizzle with the vinaigrette, sprinkle with the parsley, and top with the chicken. Toss to combine, and serve.