Best 5 Penne With Chicken Roasted Peppers And Olives Recipes

Indulge in a culinary journey with our delectable Penne with Chicken, Roasted Peppers, and Olives. This vibrant dish tantalizes the taste buds with a harmonious blend of flavors and textures. Tender penne pasta swirls in a luscious sauce, infused with the savory essence of succulent chicken, roasted peppers, and briny olives. Roasted peppers add a smoky sweetness, while olives provide a salty, tangy contrast. Enriched with herbs and spices, this dish is a symphony of Mediterranean delight.

Alongside the main recipe, discover variations that cater to diverse dietary preferences and culinary desires. Explore a vegetarian delight with Penne with Roasted Vegetables and Olives, where an array of colorful vegetables take center stage. For a creamy indulgence, try Penne with Chicken and Roasted Red Pepper Sauce, where a velvety sauce envelops the pasta and chicken in a rich, flavorful embrace. And for those seeking a spicy kick, embark on a culinary adventure with Penne with Chicken, Roasted Peppers, and Spicy Sausage, where fiery sausage adds a tantalizing heat.

Each recipe offers step-by-step instructions, ensuring a seamless cooking experience. Detailed ingredient lists and preparation tips guide you through the process, allowing you to recreate these culinary masterpieces in the comfort of your own kitchen.

Let's cook with our recipes!

BAKED CHICKEN WITH MEZZETTA OLIVES AND ROASTED RED PEPPERS RECIPE BY TASTY

Baked Chicken With Mezzetta Olives And Roasted Red Peppers Recipe by Tasty image

This Baked Chicken with Mezzetta® Castelvetrano Olives and Roasted Red Peppers is unbelievably tasty and easy to throw together.

Provided by Mezzetta

Categories Dinner

Yield 6 servings

Number Of Ingredients 15

Ingredients

6 large bone-in, skin-on chicken thighs
kosher salt, to taste
freshly ground black pepper, to taste
2 tablespoons olive oil
1 small yellow onion, diced
2 garlic cloves, chopped
1 cup Mezzetta® Roasted Red Bell Peppers, drained, sliced in strips
1 cup Mezzetta® Pitted Castelvetrano Italian Olives, drained and halved
1 cup yellow squash, or zucchini, or potatoes, sliced in ¼-inch (6 mm) thick half moons
1 can tomato, diced
½ cup dry white wine, (or chicken stock)
2 tablespoons unsalted butter
2 teaspoons fresh thyme leaf, chopped
¼ teaspoon red pepper flakes, (optional)
1 tablespoon fresh parsley, chopped

Steps:

Preheat the oven to 350°F (180°C).
Season the chicken thighs generously with salt and pepper.
Heat a large cast-iron skillet over medium-high heat. When the pan is very hot, add the olive oil and tilt to coat the pan. Add the chicken thighs, skin-side down, and cook without disturbing for 5-7 minutes, or until the skin is crispy and golden brown. Flip the chicken and cook for another 3 minutes, until lightly browned on the other side. Remove the chicken from the pan and set aside.
Reduce the heat to medium-low, then add the onion and garlic to the pan and sauté, stirring frequently, for 2-3 minutes, or until they begin to soften. Watch carefully so they don't burn.
Add the Mezzetta® Roasted Red Bell Peppers, Mezzetta® Pitted Castelvetrano Italian Olives, and yellow squash, then cook for 1 minute, stirring to combine.
Stir in the diced tomatoes and white wine, bring to a simmer and cook for 5 minutes until tomatoes start to break down and the mixture begins to reduce slightly.
Fold in the butter, then add the chopped thyme and red pepper flakes, if using, and season with salt and pepper.
Nestle the chicken thighs into the sauce, skin-side up, leaving some of the skin exposed.
Transfer to the oven and bake for 30-40 minutes, or until the chicken is cooked through and easily pulls away from the bone. Cover the pan loosely with foil if the skin starts to get too dark.
Remove from the oven and let rest for 5 minutes, then garnish with the parsley and serve.
Enjoy!

Nutrition Facts : Calories 286 calories, Carbohydrate 11 grams, Fat 20 grams, Fiber 2 grams, Protein 15 grams, Sugar 4 grams

PENNE WITH CHICKEN, PORTABELLA & PEPPERS

Penne With Chicken, Portabella & Peppers image

This is something I came up with to have a restaurant style pasta dish at home. You can vary the sauce used, in order to change the recipe. It also works great with a red pepper sauce or an alfredo sauce. I used to use white mushrooms, but the potabellos really brought it to the next level.

Provided by Paul Elliott

Categories Penne

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

350 g penne pasta
3 boneless skinless chicken breasts
1/4 cup red wine
3 garlic cloves
1/2 Spanish onions or 1/2 vidalia onion, thickly diced
1/2 red pepper, thickly sliced
1/2 green pepper, thickly sliced
2 portabella mushroom caps, thickly sliced
1 roma tomato, diced
2 tablespoons olive oil
2 cups marinara sauce (I use recipe no. 95168)

Steps:

Cut up chicken into bite sized pieces.
Marinate in wine and 1 crushed clove of garlic for 1 hour.
Cook pasta according to package instructions and set aside.
Chop up all vegetables.
In large skillet heat 1 Tbsp olive oil on med high.
Add chicken and stir-fry until it just turns opaque.
Remove chicken and set aside.
Heat remaining olive oil and add onions and mushrooms.
Stir-fry about 5 minutes.
Add peppers and stir-fry about 5 minutes.
Add tomato and stir fry about a minute.
Put chicken back in for about 2 minutes.
Add in marinara sauce and stir to coat everything.
Add in cooked penne noodles and stir in for a minute.
Serve and enjoy.

Nutrition Facts : Calories 604.1, Fat 12.8, SaturatedFat 1.9, Cholesterol 51.3, Sodium 667, Carbohydrate 90.3, Fiber 11.7, Sugar 13.9, Protein 31.1

PENNE PASTA WITH GRILLED CHICKEN AND ROASTED TOMATOES

Penne Pasta With Grilled Chicken and Roasted Tomatoes image

I came up with this by adding a couple of different recipes and adding touches of my own ideas. The whole family loved it! Prep time and cooking time is an estimate. So are the servings. This was kind of a throw together meal that worked!

Provided by chefpam

Categories Penne

Time 25m

Yield 4-6 3/4 cup, 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 grilled chicken breasts, boneless, skinless, chopped (optional)
8 ounces grape tomatoes
1 -2 tablespoon olive oil
1 teaspoon dried basil or 1/2 cup chopped fresh basil
salt and pepper
3 cups mini penne pasta, uncooked
water or chicken broth, to cook pasta in
3/4 cup white wine
1/4 cup favorite Italian dressing, not creamy (I used Northern Italian)
10 -15 black olives or 1/4 cup sliced black olives

Steps:

Marinate chicken in favorite marinade and grill until done. You can leave out the chicken for a great vegetarian meal.
Heat oven to 400 degrees. Mix tomatoes with oil, basil and salt and pepper to taste. Roast for 12 minutes in shallow baking pan.
Meanwhile, cook pasta according to directions in water or broth add 1/4 cup white wine.
Smash cooked tomatoes with back of wooden spoon.
Chop chicken, if using.
Drain pasta.
Mix pasta, tomatoes, chicken and olives together. Add white wine and dressing.
Serve warm.

PENNE PASTA WITH PEPPERS

Penne Pasta with Peppers image

This excellent and easy recipe can be topped with fresh basil and Parmesan cheese to add some extra zest. Enjoy with some garlic bread for a light meal, if desired.

Provided by Donna Lasater

Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes

Yield 5

Number Of Ingredients 6

Ingredients

1 pound penne pasta
2 tablespoons olive oil
2 red onions, cut into strips
2 cloves garlic, chopped
3 red bell peppers, chopped
2 yellow bell pepper, chopped

Steps:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
Heat oil in a large skillet over medium heat. Add onion, garlic, red bell peppers and yellow bell peppers and saute for 10 minutes or until tender. Pour this vegetable mixture over cooked pasta and serve.

Nutrition Facts : Calories 431.9 calories, Carbohydrate 79.9 g, Fat 7.8 g, Fiber 5.8 g, Protein 14 g, SaturatedFat 1.3 g, Sodium 9.7 mg, Sugar 8.6 g

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

Ingredients

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

Tips:

Mise en place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and prevent any scrambling later on.
Use fresh ingredients: Fresh ingredients will always yield the best flavor. If possible, use organic or locally-sourced ingredients.
Don't overcrowd the pan: When cooking the chicken, make sure you don't overcrowd the pan. This will prevent the chicken from cooking evenly.
Cook the chicken until it is cooked through: Use a meat thermometer to make sure the chicken is cooked to an internal temperature of 165 degrees Fahrenheit.
Roast the peppers until they are slightly charred: Roasting the peppers will bring out their natural sweetness. Make sure you roast them until they are slightly charred, but not burnt.
Use a good quality olive oil: Olive oil is a key ingredient in this dish. Make sure you use a good quality extra virgin olive oil.
Season the dish to taste: Season the dish with salt and pepper to taste. You can also add other herbs and spices, such as garlic powder, onion powder, or red pepper flakes.

Conclusion:

This penne with chicken, roasted peppers, and olives is a delicious and easy-to-make dish that is perfect for a weeknight dinner. The chicken is tender and flavorful, the peppers are sweet and smoky, and the olives add a briny touch. The whole dish is tossed in a creamy sauce that is made with a combination of Alfredo sauce and pesto. The result is a dish that is both satisfying and delicious.