Monday, December 8, 2014

Creamy Parmesan Chicken Penne

This dish is now a family favorite! We've discovered that baking chicken for 20-25 minutes is more
tender than pan frying.

2 TBSP All Season  (see mix recipe below)
Pinch Crushed Red Pepper
1 can diced Italian seasoned tomatoes
2 TBSP dried tomatoes
2 TBSP tomato paste
1/2 cup water
1 to 1-1/2 lbs chicken breasts or tenders
8 ounces Penne pasta
1/2 cup heavy whipping cream or half & half
1/2 cup grated Parmesan cheese
2 TBSP cream cheese
2 TBSP butter

Cut chicken into 1 inch pieces. Place in a Dutch Oven or Blue roast pan. Splash chicken with Olive Oil, then add 2 TBSP of All Season mix, and toss until chicken is well coated. Add crushed red pepper, dried tomatoes, tomato paste, diced tomatoes and water. Stir until well coated. Cover and bake at 375 for 25 minutes. Stir after 15 minutes so chicken cooks evenly.

Cook 8 ounces of penne in water according to package directions. Drain and set aside.

When chicken is finished baking add butter, cream, Parmesan cheese and cream cheese, stir until cheese has melted. Add cooked penne to the chicken. Mix gently until pasta is coated.
Turn off oven and place covered pan back in oven allowing penne to absorb sauce for 10 minutes.

Serve with broccoli on the side.

All Season Mix

I made a batch of this and use on baked chicken or oven potatoes.

4 TSP garlic powder
4 TBSP onion powder
2 TBSP paprika
6 TBSP Italian Seasoning (See recipe below)
1 TBSP pepper
4 TBSP salt
Mix well and store in pint jar, secure with tight lid

Italian Seasoning

1/4 cup + 2 TBSP Dried basil
1/4 cup + 2 TBSP Dried oregano
1/4 cup + 2 TBSP Dried rosemary
1/4 cup + 2 TBSP Dried marjoram
1/4 cup + 2 TBSP Dried thyme
Mix well and store in pint jar, secure with tight lid