Chicken Alfredo With Sun Dried Tomato Cream Food

SUN-DRIED TOMATO CHICKEN ALFREDO

Steps:

• 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.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and desired crispness is reached, 6 to 10 minutes. Drain bacon on paper towels.
• Add chopped chicken thighs, garlic salt, and cantanzaro herbs to skillet and cook until chicken is no longer pink in the center and the juices run clear, about 6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate.
• Melt butter in a saucepan over medium heat until a pinch of flour sprinkled into the oil just begins to bubble. Whisk in flour to form a thick paste the consistency of cake frosting. Slowly add in milk, stirring constantly. Allow mixture to thicken, while stirring. Mix in fontina cheese, Parmesan, provolone, and sun-dried tomatoes. Stir to combine. Add drained pasta to sauce and mix well. Stir in cooked chicken and bacon.

CHICKEN ALFREDO WITH SUN-DRIED TOMATO CREAM

Steps:

• In 10-inch skillet, heat oil over medium-high heat. Add chicken and onion; cook 15 to 18 minutes, stirring onion frequently and turning chicken once, until onion is tender and juice of chicken is clear when center of thickest part is cut (170°F). Remove from heat; cover to keep warm.
• Meanwhile, fill 2-quart saucepan 2/3 full of water. Heat to boiling. Stir in uncooked pasta (from Chicken Helper box). Gently boil uncovered about 15 minutes, stirring occasionally, until pasta is tender; drain. Set aside.
• In same saucepan, mix hot water, half-and-half, tomatoes and sauce mix (from Chicken Helper box). Heat to boiling. Reduce heat; cover and simmer 10 minutes, stirring occasionally, until sauce is slightly thickened.
• Cut chicken into slices. To serve, spoon cooked pasta onto serving plate. Arrange chicken slices and onion over pasta. Top with sauce mixture. Sprinkle with basil.

AM'S 5 STAR CHICKEN & SUN-DRIED TOMATO ALFREDO

Steps:

• -Coat chicken w/ blackening spice, saute both sides and place in oven and cook through and then slice.
• -In frying pan, add extra virgin olive oil, garlic and saute. Add sundried tomatoes & sliced chicken. Add wine & then cream and increase to a low boil and reduce cream, until a bit thickened-add parmesean and salt and pepper to taste. Add/Garnish w/ green onions.
• -Serve over pasta.
• NOTE: When refrigerating, store sauce and pasta in separate containers. It will reheat better this way!

SUN-DRIED TOMATO AND CHICKEN LASAGNE

Steps:

• Brown the chicken. Add garlic and saute for 2 minutes. Add sour cream, pesto and basil. Warm through. Build the lasagne in the following order. Lasagne sheet, chicken mixture, lasagnesheet, chicken mixture, fresh tomato, lasagne sheet, ricotta, grated cheese. Bake until lasagne sheets are cooked and cheese has metled. Yum!