CHICKEN ARTICHOKE PASTA
Here's a main course my whole family likes, including the kids! Similar to a restaurant favorite, it uses canned artichokes and olives and a jar of sun-dried tomatoes. It's so simple, I often leave the ingredients on the counter for my husband to fix. -Beth Washington, Ayer, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Meanwhile, sprinkle chicken with the oregano, salt and pepper. In a large skillet, saute chicken in oil until no longer pink. Add garlic; cook 1 minute longer. , Stir in the artichokes, tomatoes and olives; heat through. Drain pasta; toss with chicken mixture. Sprinkle with cheese.
Nutrition Facts : Calories 442 calories, Fat 17g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 520mg sodium, Carbohydrate 42g carbohydrate (2g sugars, Fiber 4g fiber), Protein 32g protein.
ARTICHOKE AND SUN-DRIED TOMATO STUFFED CHICKEN BREAST
Steps:
- In a saute pan over medium heat, add 1 tablespoon of the oil. When the oil is hot add the onions and saute until translucent. Stir in the artichokes and sun-dried tomatoes. Saute for 3 to 5 minutes, then add the salt, pepper and garlic. When the garlic begins to lightly brown, deglaze with 1/4 cup of the white wine. Stir in 2 tablespoons of the butter, allow it to melt, then toss in the Parmesan and parsley.
- Remove from the heat and allow to cool before stuffing the chicken breast.
- Rinse, trim and pound out chicken breasts to about 1/4-inch thick. Do not over-pound as holes in the chicken will make it difficult for the chicken to retain the stuffing.
- Put 1/4 of the stuffing mixture at 1 end of a chicken breast. Gentle roll the chicken breast folding the ends in to help keep the stuffing from coming out during the cooking process. Secure the chicken roll with 2 toothpicks. Repeat with remaining chicken breasts and stuffing.
- Heat the 2 tablespoons of the remaining oil in a medium saute pan over high heat. Add the chicken breasts, with the secured side of the chicken first, to insure the roll with stay together. Brown the chicken on all sides, add remaining butter, and deglaze with remaining white wine.
- Reduce the heat to low and cover the pan. Cook until the internal temperature reaches 165 degrees F on an instant-read thermometer, about 10 minutes.
- Remove the chicken to a cutting board and discard the toothpicks. Slice each breast on a bias into 5 pieces and transfer to a serving platter. Drizzle with remaining pan drippings, garnish with a sprinkle of Parmesan and serve.
ARTICHOKE AND SUN-DRIED TOMATO CHICKEN
Chicken is browned, and then cooked with artichoke hearts, tomatoes, and sun-dried tomato pesto in this simple, elegant recipe.
Provided by LMB27
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Season both sides of chicken breasts with salt and pepper. Heat oil in a large skillet over medium-high heat. Place chicken in skillet; cook, turning once to brown each side. Remove chicken from pan, and set aside.
- Pour tomatoes into pan; cook for 1 minute, stirring constantly, and incorporating any brown bits from bottom of pan. Stir in pesto and artichokes, and return chicken to pan. Cover, and reduce heat to medium. Simmer for 5 to 10 minutes, or until chicken is cooked through.
Nutrition Facts : Calories 228.2 calories, Carbohydrate 11.4 g, Cholesterol 68.4 mg, Fat 6.5 g, Fiber 3.4 g, Protein 30.5 g, SaturatedFat 1 g, Sodium 865.5 mg, Sugar 0.4 g
CHICKEN, ARTICHOKE AND SUN-DRIED TOMATO PASTA RECIPE
Chicken, Artichoke and Sun-Dried Tomato Pasta: this delicious Italian pasta recipe is filled with chicken, artichoke hearts, sun-dried tomatoes and goat cheese.
Provided by Jessica
Categories Pasta & Pizza
Time 30m
Number Of Ingredients 13
Steps:
- In a large skillet over medium heat, add 2 tablespoons olive oil. Add onion, cook for 4 to 5 minutes, until translucent. Add garlic and cook for 30 seconds.
- Add chicken and sauté until chicken is no longer pink on outside (Chicken will not be cooked through at this point - you are just cooking the outside.)
- Set a large stock pot of water over high heat to bring to a boil. Continue with the rest of the recipe while the water comes to a boil.
- Add chicken stock, white wine, artichoke hearts, sun-dried tomatoes, thyme, Italian seasoning, salt and pepper. Bring to a simmer, cover and cook until chicken is cooked through, about 8 minutes.
- While chicken cooks, add a tablespoon of salt to boiling water and add pasta. Cook pasta according to package directions, until al dente.
- Drain pasta and toss in 2 tablespoons olive oil. Transfer pasta to a large bowl or individual plates.
- Spoon chicken and sauce mixture over top of the pasta and sprinkle with goat cheese. Serve immediately.
Nutrition Facts : Calories 646 calories, Carbohydrate 42 grams carbohydrates, Cholesterol 117 milligrams cholesterol, Fat 28 grams fat, Fiber 6 grams fiber, Protein 52 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 599 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 17 grams unsaturated fat
ONE-PAN CHICKEN WITH CREAMY SUN-DRIED TOMATO PESTO SAUCE
Provided by Heidi
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions, drain and set aside.
- In a large skillet heat 1 tablespoon of the oil and 1 tablespoon of the butter over medium heat. Add the mushrooms and cook for 3-4 minutes, stirring once or twice then transfer to a bowl.
- Meanwhile, season chicken with kosher salt and freshly ground black pepper. Heat the remaining tablespoon of oil to the pan and add the chicken. Cook for about 12-15 minutes or until no longer pink (165 degrees F), turning once. Remove the chicken from the skillet and transfer to a plate.
- Add the half and half to the skillet and whisk in the DeLallo Simply Pesto Sun-Dried Tomato with Olive. Season with kosher salt to taste and cook for 2 to 3 minutes then return the mushrooms and chicken to the sauce and mix to coat. Cook for 3 to 5 minutes or until sauce has reduced slightly. Mix in the spinach. If desired add the cooked pasta to the pan and stir to coat or serve the chicken and sauce over the plain pasta. Garnish with crumbles of goat cheese and parsley.
ARTICHOKE, PESTO & SUN-DRIED TOMATO PIZZA WITH THREE CHEESES
I used to bartend at Romano's Macaroni Grill. I thought their food was gross and it really is among the unhealthiest food you can find, but I enjoyed their Basil Pesto Chicken Pizza, which I ate often. I don't think it's even on the menu anymore, and it's been years since I've had it so I wouldn't call this recipe as an exact copycat... but it's close enough for me. I include artichokes and red pepper flakes, which Mac Grill did not use. The chicken is pretty much optional- I often make this vegetarian.
Provided by rpgaymer
Categories Chicken Breast
Time 30m
Yield 1 pizza, 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450.
- Prepare your pizza: Top the crust with mozzarella, Parmesan, chicken, artichoke hearts, and sun-dried tomatoes, in that order.
- Dollop the ricotta cheese all over the pizza (I usually do 1/2 teaspoon size balls). Sprinkle pizza with red pepper flakes, if using.
- Bake for 8-12 minutes, or until cheese is melted and pizza is warm (or however long your pizza dough package recommends).
- Remove pizza from oven and drizzle with little dollops of pesto sauce. Serve.
BAKED SUN-DRIED TOMATO AND ARTICHOKE CHICKEN
This Baked Sun-Dried Tomato and Artichoke Chicken features Mediterranean flavours of garlic, sun-dried tomatoes, artichoke hearts, and herbs. It's a one-pot dish!
Provided by Elaine
Categories Entrée/Main
Time 1h5m
Number Of Ingredients 10
Steps:
- Heat oven to 400°F.
- Pat chicken dry with paper towel. Sprinkle with sea salt and pepper.
- Heat oil in a heavy-bottomed oven-proof skillet over medium-high heat. Put the chicken in the pan, skin side down. Shake the pan just a little to prevent sticking. Cook on one side for 4-5 minutes or until lightly browned. Flip with tongs and brown on the other side for 3-4 minutes.
- Remove to a plate. Drain the excess oil.
- Add garlic cloves to the pan and cook, stirring until just starting to brown.
- Stir in chicken broth, white wine (optional), sun dried tomatoes, artichokes, thyme, oregano and basil. Continue to cook until liquid is reduced slightly, then add chicken back in.
- Transfer skillet to oven and bake for 30 minutes or until chicken has reached an internal temperature of 175°F. Remove from oven and sprinkle with grated Parmesan cheese. Return to oven for 5 -10 minutes or until cheese has melted and chicken has browned.
- Serve with gluten-free pasta, or cauliflower rice or a hearty salad.
Nutrition Facts : Calories 353 kcal, Carbohydrate 7 g, Protein 21 g, Fat 26 g, SaturatedFat 6 g, Cholesterol 113 mg, Sodium 399 mg, Fiber 1 g, ServingSize 1 serving
CREAMY SUN DRIED TOMATO PESTO CHICKEN
Creamy Sun Dried Tomato Pesto Chicken is simple and delicious, and ready in 30 minutes. This Easy one pan pesto chicken recipe will have you wanting seconds!
Provided by Jordan
Categories Main Course
Time 30m
Number Of Ingredients 7
Steps:
- Heat a pan on medium heat with a 1 tbsp of olive oil. Season both sides of the chicken with salt and pepper. When the pan is hot, add the chicken and sear for 3-4 minutes per side. Remove the chicken from the pan and set it aside. (I like to cover the chicken with a splatter guard for this step).
- Let the pan cool for 1-2 minutes off the burner and reduce the heat to low, then add Filippo Berio Sun Dried Tomato Pesto, garlic, red pepper flakes, and coconut cream. Stir the mixture constantly for 1-2 minutes until fragrant.
- Return the chicken to the pan, spoon the pesto cream sauce over each chicken breast and cook for 5-10 minutes on low, covered. Before removing the pan, check the chicken for doneness by either cutting into the center or using a meat thermometer to check the internal temperature, it should be at least 165 F.
- To serve, divide the chicken and the pesto cream sauce between two plates.
Nutrition Facts : Calories 557 kcal, Carbohydrate 15 g, Protein 37 g, Fat 35 g, SaturatedFat 22 g, Cholesterol 80 mg, Sodium 116 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving
CRISPY ARTICHOKE PESTO-STUFFED CHICKEN
Pesto transforms a simple Italian-inspired dish into something special. And since it's packed with flavor, the pesto only needs a few other ingredients -- artichokes, Parmesan and provolone cheese -- to make a filling fit for these crispy, golden brown chicken cutlets.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Position an oven rack in the upper third of the oven and preheat to 400 degrees F. Fit a rimmed baking sheet with a baking rack.
- Combine the artichoke hearts, pesto and 1/4 cup of the Parmesan in a food processor and pulse until finely chopped, 10 to 12 pulses. Set aside.
- Sprinkle the chicken cutlets with salt and pepper and arrange them pounded-side up on a work surface. Divide the provolone evenly among the cutlets, leaving a 1/4-inch border around the edges, then top evenly with the pesto and artichoke filling. Starting at the short end of each cutlet, roll up to enclose the filling. Secure with a wooden skewer and season with more salt and pepper.
- Put the flour in a shallow dish. Put the eggs in a second shallow dish and beat until very loose. Mix the breadcrumbs and remaining 1/4 cup Parmesan in a third shallow dish. Coat the chicken roll-ups first in the flour, then dip in the egg, letting any excess drip off. Last, coat fully with the breadcrumb mixture and transfer to a plate.
- Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Put 3 of the roll-ups in the skillet seam-side down and cook, flipping as needed, until golden brown on all sides, about 5 minutes. Transfer to the prepared baking sheet. Wipe out the skillet and heat the remaining 2 tablespoons oil. Cook the remaining roll-ups in the same method, then transfer to the baking sheet. Bake the roll-ups until cooked through, about 15 minutes. Remove the skewers before serving.
CHICKEN, ARTICHOKE AND SUN-DRIED TOMATO WITH PESTO
This is a recipe that I made up, using whatever I had left over in the pantry and the freezer. It came out great, so I thought I would share it. For best results, use my pesto recipe: recipe#343277 . Enjoy!
Provided by Chef Art
Categories < 30 Mins
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Fill a large saucepan with water and bring to a boil over HIGH heat and add salt.
- Add the pasta and cook, stirring occasionally until barely tender, about 4 minutes.
- Reserve 1 cup of the cooking water and drain the pasta.
- In a separate skillet, heat the olive oil on MEDIUM.
- Add the chicken and garlic and cook throughout (about 3-5 minutes).
- Add the artichokes, sun-dried tomatoes, reserved cooking water, ginger, thyme, and pesto and cook 1-2 minutes more. Use my pesto recipe: http://www.recipezaar.com/rz.193016.
- Toss all ingredients together with the pasta and cheese. Add more cheese is desired. Season with salt and pepper to taste.
SUN-DRIED TOMATO PESTO
Steps:
- Gather the ingredients.
- Heat an oven to 350 F. Spread out the walnuts on a small baking sheet and toast in the oven until fragrant, about 8 to 10 minutes; let cool completely.
- Pour the reserved sun-dried tomato oil into a liquid measuring cup. Add enough olive oil to the sun-dried tomato oil to make 1/2 cup total.
- Add the walnuts to a food processor and pulse a few times until coarsely chopped.
- Add the sundried tomatoes, oil mixture, basil, Parmesan, garlic, lemon zest, salt, and red pepper flakes (if using).
- Process until the desired consistency is reached, stopping to scrape down the sides once or twice. If needed, add more olive oil in a slow stream (up to 1/4 cup more). If the mixture is too thick, add a tablespoon or two of water to loosen the consistency.
- Taste for seasoning and adjust, if necessary. Use immediately or store in the fridge.
Nutrition Facts : Calories 163 kcal, Carbohydrate 6 g, Cholesterol 2 mg, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, Sodium 156 mg, Sugar 0 g, Fat 15 g, UnsaturatedFat 0 g
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