Best Roasted Pepper Chicken Penne Recipes

ROASTED PEPPER CHICKEN PENNE

Roasted Pepper Chicken Penne image

My husband calls me an aerobic cook because I can make this Italian dish in just 30 minutes. No one will accuse you of cutting corners. It tastes like it's been simmering deliciously for hours. -Regina Cowles, Boulder, Colorado

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1 pound boneless skinless chicken breasts, cut into 1-inch strips
1/4 cup balsamic vinegar
1 package (16 ounces) penne pasta
1 medium onion, sliced
3 garlic cloves, sliced
1/4 cup olive oil
1 can (28 ounces) crushed tomatoes
1 cup julienned roasted sweet red peppers
1 cup chicken broth
3 teaspoons Italian seasoning
1/4 teaspoon salt
1 cup shredded Parmesan cheese

Steps:

Place chicken in a large resealable plastic bag; add vinegar. Seal bag and turn to coat; refrigerate for 15 minutes., Cook pasta according to package directions. Meanwhile, in a large skillet, saute onion and garlic in oil for 1 minute. Drain and discard vinegar. Add chicken to skillet; cook for 4-5 minutes or until meat is no longer pink., Stir in the tomatoes, red peppers, broth, Italian seasoning and salt. Bring to a boil over medium heat; cook and stir for 4-5 minutes or until heated through. Drain pasta; toss with chicken mixture. Sprinkle with cheese.,

Nutrition Facts : Calories 424 calories, Fat 12g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 641mg sodium, Carbohydrate 53g carbohydrate (5g sugars, Fiber 4g fiber), Protein 25g protein.

WHOLE WHEAT PENNE WITH CHICKEN, SPINACH & ROASTED RED PEPPER IN A PARMESAN CREAM SAUCE

WHOLE WHEAT PENNE WITH CHICKEN, SPINACH & ROASTED RED PEPPER IN A PARMESAN CREAM SAUCE image

Categories Pasta Sauté Quick & Easy High Fiber Dinner Healthy

Yield 3-4 Servings

Number Of Ingredients 15

Ingredients

MAIN
10oz whole wheat penne
1lb boneless skinless chicken breasts
1 whole roasted red pepper
4 cups fresh baby spinach leaves
1/2 cup white wine
SAUCE
1.5 T butter
1.5 T whole wheat flour
2 cups 2% milk
1/2 tsp nutmeg
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp cayenne
3/4 cup grated parmesan cheese

Steps:

Bring large pot of water to a boil. Cook penne for 8 minutes, or to desired consistency. Chop chicken breasts into bite sized pieces. Do same with roasted red pepper (can be homemade or store bought jarred). Place chicken, red pepper, and spinach into saute pan. Pour in white wine. Cook over medium heat until fully cooked, about 12 minutes. Melt butter in saucepan over low heat. Whisk in flour until blended. Add milk cup by cup while continuing to whisk. Bring to a boil over high heat continuing to whisk periodically. After mixture has come to a boil, reduce heat and add nutmeg, salt, black pepper and cayenne. Can add additional cayenne for spicier sauce. Simmer for 5 minutes. Turn off flame, whisk in parmesan cheese. Allow to sit for 3 minutes. Mix together penne and chicken and vegetables in serving dish. Pour sauce over, toss, serve.