SPINACH-FETA CHICKEN PENNE
I wanted a light sauce for pasta, so I cooked tomatoes with garlic, wine and olive oil. It's a blockbuster combo for seafood, too. -Geralyn Sipos, Blandon, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a 6-qt. stockpot, cook pasta according to package directions. Drain; return to pot., Meanwhile, toss chicken with 2 tablespoons oil, 1/2 teaspoon salt and pepper. In a large skillet, cook and stir chicken, half at a time, over medium-high heat 3-5 minutes or until no longer pink; remove from pan., In same skillet, heat remaining oil over medium heat. Add garlic; cook and stir 1-2 minutes or until tender. Add broth and wine. Bring to a boil, stirring to loosen browned bits from pan; cook 2 minutes. Stir in tomatoes and remaining salt; cook until tomatoes are softened. Stir in spinach until wilted., Add chicken and tomato mixture to pasta; heat through, tossing to combine. Serve with cheese.
Nutrition Facts : Calories 455 calories, Fat 13g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 552mg sodium, Carbohydrate 46g carbohydrate (3g sugars, Fiber 8g fiber), Protein 36g protein. Diabetic Exchanges
SPINACH AND FETA STUFFED CHICKEN
This dish is brimming with lots of spinach, onion and feta. Serve it up with steamed rice for a complete meal. Or try it over a bed of mixed greens. Found this through WW, only 5 pts per serving.
Provided by Amber Dawn
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large nonstick skillet heat 1 teaspoon oil; sauté onion until golden, 5 minutes.
- Wilt spinach (steam spinach or heat damp spinach over medium heat in nonstick pan); stir in zest, feta, 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Set aside.
- Divide spinach mixture between chicken breasts.
- Roll up and secure with toothpicks.
- Sprinkle with remaining salt and pepper.
- In same skillet, heat remaining oil over medium-high heat.
- Cook chicken, turning occasionally, until golden brown and cooked through, about 10 minutes.
- Remove toothpicks.
Nutrition Facts : Calories 212.3, Fat 8.6, SaturatedFat 2.6, Cholesterol 81, Sodium 875, Carbohydrate 5.8, Fiber 2.2, Sugar 1.9, Protein 27.8
GREEK PENNE AND CHICKEN
This is one of my favorite 'stand by' recipes. I keep the ingredients on hand to make a quick, delicious, satisfying meal.
Provided by Jennifer
Categories World Cuisine Recipes European Greek
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- In a large pot with boiling salted water cook penne pasta until al dente. Drain.
- Meanwhile, in a large skillet over medium-high heat melt butter, add onion and garlic and cook for 2 minutes. Add chopped chicken and continue cooking, stirring occasionally until golden brown, about 5 to 6 minutes.
- Reduce heat to medium- low. Drain and chop artichoke hearts and add them, chopped tomato, feta cheese, fresh parsley, lemon juice, dried oregano, and drained penne pasta to the large skillet. Cook until heated through, about 2 to 3 minutes.
- Season with salt and ground black pepper. Serve warm.
Nutrition Facts : Calories 684.7 calories, Carbohydrate 96.2 g, Cholesterol 94 mg, Fat 13.2 g, Fiber 7.1 g, Protein 47 g, SaturatedFat 6.7 g, Sodium 826.5 mg, Sugar 5.6 g
SPINACH AND GRILLED CHICKEN PENNE
Spinach and Grilled Chicken Penne Pasta.
Provided by Regina
Categories Main Dish Recipes Pasta Chicken
Time 42m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Spread butter, 1 tablespoon salt, 1 tablespoon pepper, and garlic powder over chicken breasts on a plate or cutting board.
- Grill the chicken breasts until no longer pink in the center and the juices run clear, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Pour penne into a colander to drain.
- Place the penne, chicken breasts, spinach, 1/2 cup Parmesan cheese, and red pepper flakes in the pot. Cook and stir over low heat until the spinach is wilted but still green, about 7 minutes. Season with the remaining 1/2 cup Parmesan cheese, salt, and pepper.
- Mix pasta into spinach-chicken mixture; toss well.
Nutrition Facts : Calories 630.2 calories, Carbohydrate 80.4 g, Cholesterol 89.8 mg, Fat 14.3 g, Fiber 5.5 g, Protein 46.8 g, SaturatedFat 6.7 g, Sodium 2163.4 mg, Sugar 4.5 g
CREAMY BAKED PENNE WITH CHICKEN, SPINACH, AND FONTINA
Fontina and heavy cream lend a richness to this baked penne with shredded rotisserie chicken and spinach.
Provided by Food Network Kitchen
Time 1h5m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil.
- Heat the oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, until the golden, about 2 minutes. Add both cans of the tomatoes, the heavy cream and 3/4 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Stir in the ricotta and season with salt and pepper.
- Cook the penne in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to a large bowl.
- Add the tomato sauce, spinach, rotisserie chicken, half of the fontina and pecorino and all of the basil to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining fontina and pecorino. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving.
PENNE WITH SPINACH AND CHICKEN
Steps:
- Heat oil in heavy large pot over medium-high heat. Add onion, garlic, lemon peel and rosemary. Sauté until onion softens, about 7 minutes. Sprinkle chicken with salt and pepper. Add chicken to pot and sauté until just cooked through, about 4 minutes. Add half of spinach and toss until beginning to wilt, about 2 minutes. Add remaining spinach and toss until all spinach is wilted but still bright green, about 3 minutes longer. Mix in pasta, then 2/3 cup cheese. Moisten with reserved pasta cooking liquid by tablespoonfuls if mixture is dry. Season with salt and pepper. Serve, passing remaining 1 cup cheese separately.
PENNE WITH SPINACH AND FETA
Make and share this Penne With Spinach and Feta recipe from Food.com.
Provided by evelynathens
Categories One Dish Meal
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter with 2 tblsps oil in large skillet over medium heat.
- Add pine nuts and garlic and saute until pine nuts are light brown, about 5 minutes.
- Add spinach and tomatoes and saute until heated through, about 3 minutes.
- Place penne in large serving bowl.
- Add remaining 4 tblsps olive oil to pasta and toss to coat.
- Pour spinach-nut mixture over and toss to coat.
- Add feta.
- Season with salt and pepper (careful with the salt!) and toss thoroughly.
- Serve immediately.
PENNE WITH TOMATO, SPINACH AND FETA SAUCE
Provided by Marian Burros
Categories dinner, weekday, pastas, main course
Time 35m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Bring water to boil for penne.
- Chop the whole onion, and reserve 2 tablespoons for the salad.
- Heat large nonstick pan until it is very hot. Reduce heat to medium high, and add oil. Saute onion in the oil until it softens.
- Meanwhile mince garlic, and add to onion. Add pine nuts.
- Wash, trim and coarsely chop tomatoes. When onion begins to brown, add tomatoes and tomato paste. Reduce heat to medium low, and cover.
- Cook the penne according to package directions.
- Wash and remove tough stems from spinach, and coarsely chop. Add to pot, and continue cooking.
- Wash, trim and slice the scallions, and add to the pot.
- In food processor blend the feta and yogurt.
- Remove the sauce from the heat, and stir in the feta mixture. Season with salt and pepper.
- Drain pasta, and serve with sauce.
Nutrition Facts : @context http, Calories 804, UnsaturatedFat 11 grams, Carbohydrate 126 grams, Fat 20 grams, Fiber 12 grams, Protein 34 grams, SaturatedFat 6 grams, Sodium 662 milligrams, Sugar 28 grams
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