20 Minute Creamy Sun Dried Tomato Chicken Pasta Food

CREAMY SUN DRIED TOMATO CHICKEN PASTA WITH CRèME FRAîCHE

Steps:

• Melt the butter over medium heat then add in the garlic and fry for 1 minute.
• Add in the chicken and season with salt and pepper. Cook until just cooked through, 4-5 minutes. Then remove the chicken and garlic from the pan and set aside for now.
• Start cooking the pasta, and cook it 1 minute less than instructed on the package.
• Place the pan back over the heat with the melted butter and chicken juices still in it. Raise the heat to medium-high and add in tomato paste. Cook for 1-2 minutes.
• Add dried basil, paprika powder, onion powder and oregano and mix well.
• Add in the crème fraîche and mix well until the crème fraîche has melted. Bring to a simmer, lower the heat to medium, and let it simmer for 3-5 minutes or until you're ready to add in the pasta.
• Remove the garlic cloves from the chicken, then mix in the chopped sun-dried tomatoes and the cooked chicken with the sauce. Drain the pasta and add it to the sauce as well. Mix well and cook for 2 minutes.
• Taste test, season if needed with salt and ground black pepper, top with some dried basil, and serve!

CREAMY SUN DRIED TOMATO CHICKEN PASTA

Steps:

• Bring a large pot of salted water to a boil. Boil pasta to al dente according to package directions. Reserve 1 cup of pasta cooking water!
• Drain, toss with a little olive oil to prevent sticking and set aside.
• Season chicken pieces with salt, Italian seasoning, pepper, paprika and red pepper flakes.
• In a large skillet, heat 1 Tbsp of the oil from the sun dried tomato jar and 1 Tbsp butter over MED HIGH heat and add the chicken pieces, sautéing 3-4 minutes, until chicken is cooked through. Remove to a plate.
• Add garlic and sun dried tomatoes to skillet and cook 30 seconds to 1 minute, stirring often. Stir in half and half and let sauce come to a simmer. Add mozzarella and Parmesan, stirring until melted.
• Add pasta and cooked chicken (plus any juices that have accumulated on the plate), stirring to combine well. Stir in reserved pasta water, a little bit at a time, if needed, to thin out the sauce.
• Stir in basil and serve, garnished with more minced basil if desired.

20 MINUTE CREAMY SUN DRIED TOMATO CHICKEN PASTA

Steps:

• Heat a pot of water over high heat and season well with salt until the water tastes like salt water.
• Once boiling, add the pasta and cook until al dente.
• Meanwhile, in a skillet over high heat, add a drizzle of olive oil and season both sides of the chicken with salt and pepper.
• Place the chicken in the pan once the oil is shimmering and immediately turn to low heat.
• Cook the chicken the proper way as instructed in THIS post.
• Turn the meat once it's cooked halfway, about 5-7 minutes.
• Cook through, about another 5-6 minutes.
• Remove to a cutting board to rest.
• To the same pan, add the sun dried tomatoes with a little of their oil and the garlic.
• Turn the pan to medium and stir for about 30 seconds.
• Turn the heat to medium high and quickly add the cream and cheeses.
• Cook for about 3 minutes or until thickened and add return to a simmer at medium low heat, add remaining ingredients, seasoning to taste.
• Slice the chicken and add it into the sauce along with the drained pasta.
• Stir using tongs and serve immediately.

CREAMY SUN-DRIED TOMATO CHICKEN PASTA

Steps:

• 1. Drain 3 tablespoons of oil from the sun-dried tomato jar into a large pot or skillet with sides. Chop the sun-dried tomatoes and set aside.2. Set the pot over medium-high heat. Add the chicken, 3 teaspoons Italian seasoning, the paprika, and a pinch each of red pepper flakes, salt, and pepper. Cook until golden brown, 5 minutes. Add 1/4 cup parmesan, cook another minute, then remove the chicken from the pot. 3. To the same pot, add the butter, shallot, garlic, and 1 teaspoon Italian seasoning. Cook until fragrant, about 3 minutes. Add 3 1/2 cups water. Bring to a boil, add the pasta, and cook, stirring often, until the pasta is al dente, 8 minutes. Stir in the cream, mustard, parmesan, spinach, and chopped sun-dried tomatoes. Slide the chicken and any juices left on the plate.4. Serve the pasta topped with lemon juice and fresh parmesan.

CREAMY CHICKEN, BASIL, AND SUN-DRIED TOMATO PASTA BAKE

Steps:

• Preheat oven to 350. Boil pasta according to package directions. Drain and place in baking dish.
• Rinse and pat chicken dry. Season both sides with salt and pepper.
• Heat large saute pan over medium heat. Add 1 teaspoon olive oil. Place chicken in pan, and cook 2 to 3 minutes per side, or until the chicken is browned. Remove from pan and place on a cutting board.
• In the same pan, melt butter, and add the rest of the olive oil. Add the garlic and onions. Cook for about 2 minutes, until the onions are soft.
• Stir in the tomatoes and 3/4 cup of the chicken broth or wine. Bring to a boil. Turn down and let simmer for about 10 minutes.
• Meanwhile, slice the chicken into 1/4-inch thick slices and place over pasta (the chicken will finish cooking in the oven).
• Stir in cream and 1/2 cup cheese into the tomatoes. Simmer over medium heat until the sauce thickens.
• Add the rest of the broth or wine if the sauce gets too thick. Stir in basil. Add salt and pepper to tast.
• Pour sauce over chicken and pasta. Sprinkle with remaining cheese.
• Bake uncovered for about 20 minutes, or until bubbling and golden brown.