Chicken Basil And Sun Dried Tomato Pasta Food
CREAMY CHICKEN, BASIL, AND SUN-DRIED TOMATO PASTA BAKE
This is from Wild Oats. It can be made up the night before and then just popped in the oven the next day. They recommend it be served with steamed veggies or a crisp green salad.
Provided by RiRi5150
Categories Chicken
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 14
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.
CHICKEN, BASIL AND SUN-DRIED TOMATO PASTA
Make and share this Chicken, Basil and Sun-Dried Tomato Pasta recipe from Food.com.
Provided by Sonya01
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Grill, steam or microwave chicken breasts until they are tender and cooked through.
- Cut into strips.
- Heat oil in a large pan, add onion and tomatoes; stir over heat until onion is soft.
- Add wine, bring to boil, reduce heat; simmer, uncovered for 1 minute
- Add tomato paste, sugar and fresh basil; stir until smooth.
- Add cream and chicken; stir over low heat until heated though.
- Spoon over freshly cooked pasta; garnish with basil.
- enjoy.
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- Bring a pot of well-salted water to a boil over high heat. Add pasta and turn down to medium-high heat. Cook according to box instructions. Reserve 1 cup of pasta water and drain the rest.
- Meanwhile, in a large pan over medium heat, heat 1/2 tbsp of olive oil. When oil is hot, add in chicken. Season with Italian seasoning, smoked paprika, garlic powder, cayenne, salt, and pepper. Fry until chicken is cooked through, then remove chicken and place onto a plate. Set chicken aside for later.
- Add white wine to the pan, and deglaze the pan by scraping at any browned bits on the pan. Add in chopped sun-dried tomatoes and cook for about 2 minutes, allowing the wine to reduce by about half. Add in heavy cream and allow cream to come to a bubble. Then, remove the pan from the heat and pour the sauce into a blender or food processor. Carefully blend the sauce until it is smooth, then return the blended sauce back to the pan. Add in chopped basil and cook for an additional minute. (Sauce time = 11 minutes)
- Add hot cooked pasta and chicken to the sauce and toss to coat. Add parmesan cheese and toss. Slowly add pasta water, bit by bit, just until you are left with a creamy uniform sauce. Season with salt and pepper.
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