Best Parmesan Penne Recipes

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BACON AND PARMESAN PENNE PASTA



Bacon and Parmesan Penne Pasta image

This pasta recipe is so easy to make and so flavorful, you will want to make it part of your regular dinner routine. It is a great option for bacon lovers, and those who want something other than red sauce on their pasta.

Provided by SusieQ

Categories     Side Dish

Time 30m

Yield 8

Number Of Ingredients 5

1 pound bacon, coarsely chopped
1 onion, chopped
1 pound dry penne pasta
¼ cup olive oil
½ cup grated Parmesan cheese

Steps:

  • Place the chopped bacon and onion in a skillet over medium heat, and cook and stir until the bacon is crisp and the onion is beginning to brown, about 10 minutes.
  • While the bacon and onion are cooking, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through, but is still firm to the bite, about 11 minutes. Drain pasta, transfer to a large serving bowl, and stir in the olive oil to coat the pasta.
  • Drain the bacon grease from the skillet, leaving a couple of tablespoons or to taste. Stir the cooked bacon mixture into the pasta, and sprinkle the Parmesan cheese over the pasta. Stir to mix in the cheese, and serve.

Nutrition Facts : Calories 411.6 calories, Carbohydrate 45.5 g, Cholesterol 24.9 mg, Fat 17.3 g, Fiber 2.8 g, Protein 17.2 g, SaturatedFat 4.6 g, Sodium 508.8 mg, Sugar 1.4 g

SLOW-COOKER CHICKEN PARMESAN WITH PENNE PASTA



Slow-Cooker Chicken Parmesan with Penne Pasta image

Warmly welcome your family home with the Italian aroma of chicken parmesan slow cooking in the kitchen.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 5h25m

Yield 4

Number Of Ingredients 10

1 egg
1/3 cup Progresso™ plain bread crumbs
1/3 cup shredded Parmesan cheese
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breasts (about 1 1/4 lb)
1 jar (26 oz) tomato pasta sauce
1/2 cup shredded Italian cheese blend (2 oz)
2 2/3 cups uncooked penne pasta (8 oz)

Steps:

  • Spray 2- to 3-quart slow cooker with cooking spray.
  • In small shallow bowl, beat egg until foamy. In separate shallow bowl, mix bread crumbs, Parmesan cheese, Italian seasoning, salt and pepper. Dip chicken into egg, then coat evenly with bread crumb mixture; place in cooker. Spread pasta sauce evenly over chicken.
  • Cover; cook on Low heat setting 5 to 6 hours.
  • Sprinkle Italian cheese blend over top. Cover; cook on Low heat setting 10 minutes longer. Meanwhile, cook and drain pasta as directed on package. Serve chicken with pasta.

Nutrition Facts : Calories 720, Carbohydrate 79 g, Cholesterol 200 mg, Fat 1/2, Fiber 5 g, Protein 51 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1730 mg, Sugar 20 g, TransFat 0 g

PENNE IN PARMESAN CREAM SAUCE



Penne in Parmesan Cream Sauce image

Incredibly rich side....not a recipe for dieters, but it tastes absolutely heavenly! Adding a little cream to the leftovers and stirring will help the leftovers be creamy.

Provided by noway

Categories     Penne

Time 15m

Yield 8 serving(s)

Number Of Ingredients 6

12 ounces penne pasta
1/4 cup butter, plus
2 tablespoons butter
1 1/2 cups whipping cream
3/4 cup parmesan cheese, freshly grated
salt and pepper, to taste

Steps:

  • Cook pasta according to package directions, preferably al dente. Drain and set aside.
  • Meanwhile, melt butter in medium saucepan until it starts to bubble and foam. Pour in cream and bring to a boil.
  • Add the cooked pasta, stirring to coat well; then stir in the Parmesan cheese until well combined.
  • Season with salt and pepper as desired.

ONE-POT PENNE WITH ZUCCHINI AND PARMESAN



One-Pot Penne with Zucchini and Parmesan image

This simple summer pasta dish is the perfect way to dispatch that bumper crop of zucchini.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 7

2 medium zucchini
Coarse salt and freshly ground pepper
8 ounces penne pasta
3 tablespoons extra-virgin olive oil
1/3 cup grated Parmesan
1/2 teaspoon minced garlic
1/4 teaspoon red-pepper flakes

Steps:

  • Shred zucchini on the large holes of a box grater. (You should have about 4 cups.) Toss with 1/2 teaspoon salt in a colander set over a bowl. Let stand 10 minutes.
  • Meanwhile, cook pasta in a pot of generously salted boiling water until al dente. Drain pasta directly over zucchini in colander set in sink. Transfer both to pot; toss with olive oil, Parmesan, garlic, and red-pepper flakes. Season with coarse salt and freshly ground pepper. Serve, dressed with more oil and cheese.

PENNE WITH BROCCOLI RABE, TOMATOES, AND PARMESAN



Penne with Broccoli Rabe, Tomatoes, and Parmesan image

Provided by Michael Shrader

Categories     Pasta     Tomato     Sauté     Quick & Easy     Parmesan     Basil     Broccoli Rabe     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

12 ounces penne pasta
1/3 cup extra-virgin olive oil
4 garlic cloves, chopped
2 bunches broccoli rabe, chopped
8 anchovies, chopped
3/4 teaspoon dried crushed red pepper
1 pound tomatoes, diced
1 cup chopped fresh basil, divided
2 tablespoons fresh lemon juice
1 1/4 cups grated Parmesan cheese, divided

Steps:

  • Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; return to same pot.
  • Meanwhile, heat oil in large skillet over medium-high heat. Add garlic; sauté 30 seconds. Add broccoli rabe, anchovies, and crushed pepper; sauté until broccoli rabe is crisp-tender, about 5 minutes. Add tomatoes and 1/4 cup basil.
  • Add vegetable mixture and lemon juice to pasta; toss to coat.Transfer pasta to large bowl. Add remaining 3/4 cup basil and 3/4 cup cheese; toss to blend. Season pasta to taste with salt and pepper. Serve, passing remaining cheese.

PENNE ROSA WITH PARMESAN CRUSTED CHICKEN



Penne Rosa with Parmesan Crusted Chicken image

Penne pasta in a red pepper-flecked tomato cream sauce tossed with mushrooms, spinach, and topped with Parmesan chicken. I also serve with a fresh Caesar salad.

Provided by MandaGreens

Categories     Main Dish Recipes     Chicken     Chicken Parmesan Recipes

Time 40m

Yield 6

Number Of Ingredients 11

2 cups grated Parmesan cheese
1 (16 ounce) package penne pasta
4 skinless, boneless chicken breast halves
3 egg whites, lightly beaten
2 (16 ounce) jars Alfredo sauce
2 (14.5 ounce) cans Italian-style diced tomatoes
1 (8 ounce) can tomato sauce
¼ teaspoon red pepper flakes, or to taste
1 (8 ounce) package sliced fresh mushrooms
1 (8 ounce) package fresh spinach
1 cup grated Parmesan cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Line a baking sheet with parchment paper.
  • Place 2 cups Parmesan cheese into a shallow bowl.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in penne and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
  • Dip chicken breasts into the beaten egg whites.
  • Press chicken into Parmesan cheese in shallow bowl to coat both sides.
  • Gently toss between your hands so any cheese that hasn't stuck can fall away. Place the chicken on prepared baking sheet.
  • Bake chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Meanwhile, heat Alfredo sauce, diced tomatoes, tomato sauce, and red pepper flakes in a large saucepan over low heat. Allow to simmer while you finish the remaining steps.
  • Heat a large skillet over medium high heat; cook and stir mushrooms and spinach until mushrooms are tender, about 5 minutes.
  • Stir vegetables into the sauce.
  • Place the penne pasta into a serving bowl; slice chicken breasts and arrange over the pasta.
  • Pour sauce over the pasta and chicken, and sprinkle remaining 1 cup Parmesan cheese on top.

Nutrition Facts : Calories 1023.9 calories, Carbohydrate 73.5 g, Cholesterol 141 mg, Fat 59.6 g, Fiber 5.6 g, Protein 54.6 g, SaturatedFat 25 g, Sodium 2568.9 mg, Sugar 13.3 g

PENNE WITH PARMESAN CREAM AND PROSCIUTTO



Penne with Parmesan Cream and Prosciutto image

Categories     Milk/Cream     Pasta     Side     Broil     Kid-Friendly     Quick & Easy     Lunch     Parmesan     Fall     Prosciutto     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Makes 6 (main course) or 8 (side dish) servings

Number Of Ingredients 4

2 1/4 cups heavy cream
1 1/2 cups plus 2 tablespoons finely grated Parmigiano-Reggiano (3 ounces)
1 pound penne
2 ounces thinly sliced prosciutto, coarsely chopped

Steps:

  • Put oven rack in upper third of oven and preheat oven to 375°F.
  • Bring cream, 1 1/2 cups cheese, 3/4 teaspoon black pepper, and 3/4 teaspoon salt just to a boil in a small heavy saucepan over moderate heat, stirring occasionally. Remove from heat.
  • Cook pasta in a 6- to 8-quart pot of boiling salted water, until al dente, then drain in a colander. Return pasta to pot, then stir in parmesan cream and prosciutto, tossing to coat. Transfer mixture to a 2-quart shallow flameproof gratin or baking dish (about 11 by 8 by 2 inches; not glass) and bake 15 minutes.
  • Stir pasta well to coat evenly with sauce, then sprinkle with remaining 2 tablespoons cheese.
  • Turn on broiler and broil pasta 4 to 5 inches from heat until top is lightly browned, 2 to 4 minutes.

OVEN PARMESAN CHICKEN WITH PENNE MARINARA



Oven Parmesan Chicken with Penne Marinara image

Quick Parmesan breaded chicken and a zesty marinara work together for this easy Italian dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 13

4 boneless skinless chicken breasts (about 1 1/2 lb)
1/4 cup Italian dressing
1 tablespoon butter, melted
3 tablespoons Progresso™ Italian style bread crumbs
5 tablespoons shredded Parmesan cheese
2 cups uncooked penne pasta (6 oz)
2 teaspoons vegetable oil
2 cloves garlic, finely chopped
1/4 teaspoon red pepper flakes
1 can (14.5 oz) diced tomatoes with basil, garlic & oregano, undrained
1 can (14.5 oz) fire roasted diced tomatoes, undrained
1/2 cup Progresso™ reduced sodium chicken broth (from 32-oz carton)
1/4 cup chopped fresh basil leaves

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.

Nutrition Facts : Calories 560, Carbohydrate 52 g, Cholesterol 115 mg, Fiber 4 g, Protein 49 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1070 mg, Sugar 2 g, TransFat 0 g

PENNE PARMESAN ALFREDO



Penne Parmesan Alfredo image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 8

1 medium onion, minced
1/2 cup (1 stick) butter
1/2 cup all-purpose flour
1 cup hot milk
1/2 cup grated Parmesan
1 pound penne pasta
1 (8-ounce) package frozen peas, blanched in salt water
Salt and white pepper

Steps:

  • Bring a pot of water to boil for the pasta.
  • For the sauce, melt butter in a saucepan which will be large enough to accommodate the pound of cooked pasta, and saute onion until it becomes translucent. Mix in the flour to make a roux. Gradually add milk and allow thickening over low heat. Remove from heat and whisk in Parmesan. Immediately cover surface of sauce with a sheet of plastic wrap and set aside briefly.
  • Boil the pasta until al dente and drain. Add the cooked pasta and the blanched peas to the pan containing the sauce and fold to coat pasta. Season with salt and pepper, as needed.

CHICKEN TENDERS PARMESAN WITH PENNE AND BROCCOLI



Chicken Tenders Parmesan with Penne and Broccoli image

Broiled chicken parmesan and broccoli-packed pasta are better for you than classic chicken tenders.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 35m

Number Of Ingredients 10

Coarse salt and ground pepper
2 large eggs
3/4 cup finely grated Parmesan
1/2 cup plain dried breadcrumbs
1 1/2 pounds chicken tenders
1 3/4 cups tomato sauce, homemade or storebought
4 ounces part-skim mozzarella, shredded (about 1 cup)
8 ounces penne rigate (ridged) or other short pasta
1 package (10 ounces) frozen broccoli florets, thawed
1 tablespoon olive oil

Steps:

  • Bring large pot of salted water to boil. Heat broiler, with rack set 4 inches from heat. In a medium bowl, whisk eggs. In another bowl, combine Parmesan and breadcrumbs. Season chicken with salt and pepper. Dip tenders in egg, then in Parmesan mixture; place on a rimmed baking sheet. Broil until golden, 2 to 4 minutes per side.
  • Preheat oven to 450 degrees. Spread 1 cup tomato sauce in the bottom of a 9-by-13-inch baking dish. Then top with chicken, remaining sauce, and finally mozzarella. Bake 15 to 20 minutes or until cheese is melted.
  • Meanwhile, cook pasta in boiling water until al dente, according to package instructions, adding broccoli for final 30 seconds. Reserve 1/2 cup pasta water; drain pasta and broccoli, and return to pot. Add oil and remaining Parmesan. Toss, gradually adding some reserved pasta water until pasta is lightly coated. Serve chicken with penne and broccoli.

Nutrition Facts : Calories 700 g, Fat 19 g, Fiber 5 g, Protein 67 g

PENNE WITH BUTTER, SAGE, AND PARMESAN



Penne With Butter, Sage, and Parmesan image

This simple recipe makes a great accompaniment to grilled chicken. The quality of Parmesan really matters here; avoid the stuff in the green container for this preparation!

Provided by D. Todd Miller

Categories     Penne

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 7

16 ounces penne pasta
1 tablespoon butter
1 tablespoon extra virgin olive oil (I use inexpensive olive oil from Spain)
30 fresh sage leaves
1 cup parmigiano-reggiano cheese, freshly grated
fresh ground pepper, to taste
salt, to taste

Steps:

  • Bring a large pot of water to a boil, and salt it. Cook the pasta until it is tender but just short of the point at which you want to eat it.
  • Meanwhile, place butter and olive oil in a saucepan large enough to hold the cooked pasta; turn the heat to medium and add the sage. Cook until the butter and oil begin to brown and the sage shrivels.Turn heat down to low.
  • When pasta is almost done, scoop out a cupful of the cooking water and set aside. Drain the pasta, immediately add it to the sage mixture, and raise the heat to medium.
  • Add 1/2 cup of the reserved water, and stir. Cook about 30 seconds or until some of the water is absorbed and the pasta is perfectly done.
  • Stir in the cheese until the sauce becomes creamy. Thin it with a little water if necessary.
  • Season liberally with pepper, and salt to taste.

Nutrition Facts : Calories 545.3, Fat 14.1, SaturatedFat 6.1, Cholesterol 22, Sodium 368, Carbohydrate 91, Fiber 12.5, Sugar 0.2, Protein 16.1

PENNE WITH HAM AND PARMESAN



Penne with Ham and Parmesan image

This is a full-on pasta dish with ham, mushrooms, spinach, and a Parmesan cheese sauce. Serve with fresh ground pepper.

Provided by Topher

Categories     Main Dish Recipes     Pasta

Time 35m

Yield 6

Number Of Ingredients 11

1 teaspoon salt, divided
1 (12 ounce) package penne pasta
½ cup butter
2 cups 1-inch strips cooked ham
1 (8 ounce) package sliced fresh mushrooms
½ cup all-purpose flour
1 bay leaf
2 cups milk
½ teaspoon dried basil
1 cup grated Parmesan cheese
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry

Steps:

  • Stir 1/2 teaspoon salt into a pot of water; bring to a boil. Stir penne pasta into the boiling water and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain.
  • Melt butter in a large skillet over medium heat. Cook and stir ham and mushrooms in hot butter until the mushrooms are softened, 3 to 4 minutes.
  • Stir flour, remaining salt, and bay leaf into the ham mixture; cook and stir until flour begins to bind butter into a paste, about 2 minutes. Stream milk into the skillet while stirring. Melt Parmesan cheese into the milk mixture; add basil and continue cooking and stirring until the milk thickens into a sauce, 2 to 3 minutes.
  • Remove skillet from heat and immediately stir spinach into the sauce; add to drained pasta and stir to coat the pasta.

Nutrition Facts : Calories 608.2 calories, Carbohydrate 57 g, Cholesterol 84.1 mg, Fat 30.9 g, Fiber 4 g, Protein 27.8 g, SaturatedFat 16.4 g, Sodium 1351.6 mg, Sugar 6.8 g

PENNE WITH PEAS, PEA GREENS AND PARMESAN



Penne With Peas, Pea Greens and Parmesan image

Many farmers who sell peas also sell the shoots and tendrils that grow with them. They're sweet, light and nourishing, especially when you serve them along with peas.

Provided by Martha Rose Shulman

Categories     dinner, weekday, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 pound fresh peas, shelled (about 3/4 cup)
6 ounces pea shoots (tendrils, shoots, leaves) (1/2 big bunch), curly tendrils removed and discarded
1 tablespoon extra virgin olive oil
1 bunch young spring onions or scallions, cleaned and finely chopped (about 1/2 cup)
Salt and freshly ground pepper
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh parsley
3/4 pound penne
1 to 2 ounces Parmesan, grated (1/4 to 1/2 cup, to taste)

Steps:

  • Begin heating a large pot of water for the pasta. Meanwhile, steam the peas over an inch of boiling water for 4 minutes, until just tender. Transfer to a bowl. Add the pea shoots to the steamer and steam 2 minutes, until just wilted. Remove from the heat and allow to cool until you can handle them. Do not discard the steaming water; pour it into a measuring cup. Squeeze out excess water from the pea greens and chop medium-fine. You should have about 1 cup chopped leaves and tender stems.
  • Heat the olive oil over medium heat in a large skillet and add the chopped spring onion or scallions. Cook, stirring, until wilted, about 3 minutes. Add the pea shoots and stir together for about a minute. Season to taste with salt and pepper. Add the peas, tarragon and parsley and about 1/4 cup of the steaming water and heat through.
  • When the water in the pot comes to a boil, salt generously and add the pasta. Cook al dente, using the timing instructions on the package as a guide but checking the pasta a minute before the time indicated is up. When the pasta is ready, using a ladle transfer 1/2 cup of the pasta cooking water to the pan with the peas and pea shoots. Drain the pasta and toss at once with the vegetables and Parmesan. Serve hot.

Nutrition Facts : @context http, Calories 426, UnsaturatedFat 4 grams, Carbohydrate 71 grams, Fat 8 grams, Fiber 6 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 426 milligrams, Sugar 4 grams

CREAMY PARMESAN PENNE



Creamy Parmesan Penne image

"This dish is excellent as a side dish to farmer-style sausage or schnitzel," writes Wendy Nuis of Stokes Bay, Ontario. The creamy sauce is accented by a sprinkling of Parmesan cheese.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 1 serving.

Number Of Ingredients 13

1/2 cup uncooked penne pasta
2 teaspoons all-purpose flour
3/4 teaspoon chicken bouillon granules
1/4 teaspoon garlic powder
1/4 teaspoon dried parsley flakes
Dash dried oregano
Dash pepper
2 small fresh mushrooms, chopped
2 tablespoons chopped onion
1-1/2 teaspoons diced sweet red pepper
1-1/2 teaspoons olive oil
1/3 cup 2% milk
2 tablespoons shredded Parmesan cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, in a small bowl, combine the flour, bouillon, garlic powder, parsley, oregano and pepper. , In a small nonstick skillet, saute the mushrooms, onion and red pepper in oil until tender. Stir in flour mixture. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in Parmesan cheese. Drain pasta; add to mushroom mixture and stir to coat.

Nutrition Facts : Calories 314 calories, Fat 12g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 447mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 2g fiber), Protein 13g protein.

PENNE WITH CHICKEN, LEMON AND PARMESAN



Penne With Chicken, Lemon and Parmesan image

Thsi is an awesome Food Network recipe that I had to share. It is a healthy and low fat/calorie meal that satisfies and it's even cheap to make!

Provided by isingofhislove

Categories     Chicken

Time 22m

Yield 6 , 6 serving(s)

Number Of Ingredients 9

1 lb dry penne pasta
2 chicken cutlets, cut into fingers
salt & freshly ground black pepper
3 garlic cloves, sliced
1/4 teaspoon red pepper flakes
3 tablespoons olive oil
3 tablespoons roughly chopped fresh parsley, for garnish
2 lemons, juice of
1/2 cup grated parmesan cheese

Steps:

  • Cook the pasta in a large pot of boiling salted water, until al dente. Drain well.
  • Season chicken with salt and pepper. Heat a large grill pan over medium high and add chicken. Grill until golden and completely cooked. Remove to a plate and slice.
  • Add the garlic and red pepper flakes to a saute pan with 3 tablespoons of olive oil and saute until fragrant. Add the cooked pasta and turn heat off. Mix all together.
  • Remove pasta to a large bowl. Add chicken to the warm pasta and season with salt and pepper. Sprinkle in chopped parsley. Add the juice of 2 lemons and mix. Before serving top with Parmesan.

CHICKEN PARMESAN PENNE PASTA TOSS



Chicken Parmesan Penne Pasta Toss image

This is something I saw Rachael Ray make on her show and made it for dinner that night. It is simple and delicious. I loved that I had all the ingredients on hand as well.

Provided by CookingONTheSide

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb whole wheat penne
3 tablespoons olive oil
1 lb boneless skinless chicken breast, chopped into bite-size pieces (could use boneless and skinless chicken thighs)
2 teaspoons poultry seasoning
fresh ground black pepper
salt, to taste
3 garlic cloves, finely chopped
1 large red onion, chopped
2 pints grape tomatoes
2 cups basil, chopped
3 cups baby arugula or 3 cups Baby Spinach, roughly chopped
1 cup parmigiano-reggiano cheese, shredded

Steps:

  • Fill a large pasta pot with water and place it over high heat.
  • Once the water comes up to a boil, salt it and drop in the pasta.
  • Cook the pasta to al dente according to package directions.
  • Before draining the pasta, reserve a mugful of starchy cooking water, then drain and reserve.
  • While the water is coming up to a boil, place a large skillet over high heat with 3 tablespoons of olive oil.
  • Season the chicken pieces with the poultry seasoning, salt and pepper then add it to the preheated skillet.
  • Cook the chicken until golden brown and cooked through, 3-4 minutes per side.
  • Once the chicken is brown, add the garlic and onions to the pan, and cook until softened, about 5 minutes.
  • Add the tomatoes and cover the pan with a lid.
  • Cook, stirring occasionally, until the tomatoes burst open and begin to release their juices, about 5 minutes (if they haven't started to burst open by that time, mash them lightly with a potato masher or wooden spoon). Season the mixture with salt and pepper.
  • Add the drained pasta and reserved starchy cooking water (about 1 cup) to the skillet with the chicken and tomatoes, and toss over the heat until combined, about 1 minute.
  • Remove the pan from the heat and stir in the basil, arugula or spinach, and cheese.

CHICKEN AND PENNE PARMESAN



Chicken and Penne Parmesan image

Can also use broccoli in place of asparagus for those that don't like it. My 3 year old grandson gobbles this up. I had tried something similar in a restaurant that was to die for, so found something similar and changed it to my tastes.

Provided by podapo

Categories     Chicken Breast

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 9

1 tablespoon butter or 1 tablespoon margarine
3 -4 boneless chicken breasts, cut into bite size pieces
1 3/4 cups chicken broth
2 2/3 cups penne rigate, uncooked
1 bunch fresh asparagus
1/4 teaspoon ground black pepper
1 (10 3/4 ounce) can cream of chicken soup
3/4 cup milk
3/4 cup grated parmesan cheese, divided

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.

PARMESAN PENNE



Parmesan Penne image

My mother was not much of a cook. So I credit my husband for encouraging me to experiment in the kitchen. This is a fantastic all-in-one meal that features both a cream sauce and a meat sauce.-Vera Soghomonian, Maple Grove, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 12 servings.

Number Of Ingredients 11

1 pound ground beef
1 medium onion, chopped
1 can (28 ounces) tomato sauce
1 cup grated Parmesan cheese, divided
1/2 teaspoon ground allspice
Salt and pepper to taste
1 package (16 ounces) penne pasta
1/2 cup butter, cubed, divided
1/4 cup all-purpose flour
2 cups whole milk
2 large eggs, lightly beaten

Steps:

  • In a large skillet, cook and stir beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, 1/3 cup cheese, allspice, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. , Meanwhile, cook pasta according to package directions. In a large saucepan, melt 1/4 cup butter. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in 1/3 cup Parmesan cheese. Gradually whisk in eggs until blended. , Drain pasta. Add the remaining cheese and butter; toss to coat. , Spread a third of the meat mixture in a greased 13x9-in. baking dish. Layer with half of the pasta, a third of the meat mixture and half of the white sauce. Repeat layers. , Bake, uncovered, at 350° for 40-45 minutes or until bubbly.

Nutrition Facts :

BARILLA WHOLE GRAIN PENNE WITH ZUCCHINI AND PARMESAN



Barilla Whole Grain Penne with Zucchini and Parmesan image

Provided by Food Network

Categories     main-dish

Time 21m

Yield 4 to 6 servings

Number Of Ingredients 8

1 box BARILLA Whole Grain Penne
4 small zucchini, thinly sliced
Sea salt to taste
2 tablespoons extra virgin olive oil
1 clove garlic, chopped
2 cups cherry tomatoes
4 basil leaves, torn in small pieces
1/2 cup Parmesan cheese, shaved

Steps:

  • COOK pasta according to package directions.
  • MEANWHILE, season zucchini with a little sea salt.
  • HEAT olive oil in medium-sized skillet. Add garlic and saute for 2 minutes.
  • ADD zucchini to the skillet and saute for additional two minutes.
  • ADD cherry tomatoes and saute until skins are slightly blistered and the tomatoes are heated all the way through. Add basil to skillet.
  • DRAIN pasta, add to skillet and toss with cheese before serving.

CHICKEN PARMESAN WITH PENNE PASTA



Chicken Parmesan with Penne Pasta image

This is as close as I could get to this dish from a restaurant. It was delicious!!!

Provided by Connie Campbell

Categories     Pasta

Time 1h20m

Number Of Ingredients 9

3 large chicken breast halves, skinless and boneless
salt and pepper
1 c italian bread crumbs
1 egg, beaten
4 Tbsp butter (i used more than this)
1 jar(s) spaghetti sauce (i use ragu pamesan ramano)
alfredo sauce (i used recipe on this website)
2/3 pkg penne pasta
1 pkg sergento classic 6 cheese italian

Steps:

  • 1. Pound out the chicken breast between to pices of wax paper to about 1/4 inch thick. Salt and pepper. Dip in egg and then coat with Italian seasoning. Fry in butter at a low to medium heat until browned on both sides. Remove from heat and slice about 1 1/2 inch long strips.
  • 2. Cook pasta according to directions on package. Drain and put in the bottom of 9x13 baking dish.
  • 3. Pour Alfredo sauce (I used Easiest Alfreda Sauce recipe from here) and then Spaghetti sauce over pasta, then chicken and then cheese. Bake at 350 degrees for about 20 minutes until cheese is melted and sauces are bubbling. Serve with garlic bread and salad.

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