Chicken Fettuccine With Sun Dried Tomatoes Food

EASY CHICKEN FETTUCCINE WITH SUN-DRIED TOMATOES

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
• Meanwhile, toss chicken tenders and Cajun seasoning in a bowl until well seasoned.
• Melt butter in a skillet over medium-high heat and saute chicken until browned, 7 to 8 minutes. Add cream, sun- dried tomatoes, green onions, Parmesan cheese, salt, basil, black pepper, and garlic powder. Cook and stir until completely heated, 2 to 3 minutes.
• Drain fettuccine. Serve chicken and sauce over the cooked fettuccine.

FETTUCCINE WITH CHICKEN, SUN-DRIED TOMATOES, BASIL AND PINE NUTS

Steps:

• Bring a large pot of salted water to a boil for the pasta.
• Season the chicken with salt and pepper. Heat olive oil in a large non-stick skillet over high heat and sauté the chicken on both sides until it is golden brown.
• Add the garlic and cook for 1 more minute. Transfer the chicken to a warm plate and keep warm.
• Turn the heat to medium and add the sun-dried tomatoes and the chicken broth and simmer for 5 minutes.
• Add the basil, pine nuts and lemon juice. Meanwhile, cook the pasta (in the boiling water) until it is al dente.
• Drain and toss with the sun-dried tomato mixture.
• Divide the pasta among the serving plates and arrange the chicken on top.
• Sit back and enjoy your cooking now!

CHICKEN FETTUCCINE WITH SUN-DRIED TOMATOES

Steps:

• If you need to rehydrate the sun dried tomatoes, In small bowl, combine tomatoes and boiling water; let stand 10 minutes. Skip this if you are using oil packed tomatoes (these really do taste better too.).
• Meanwhile, heat large skillet over medium-high heat until hot. Add pine nuts; cook and stir until golden brown. Remove from skillet; set aside.
• Heat oil in same skillet over medium-high heat until hot. Add chicken; cook and stir 4 to 5 minutes or until chicken is no longer pink. Add garlic; cook 30 seconds. Stir in tomato mixture and rosemary. Bring to a boil. Reduce heat; simmer 3 to 4 minutes to blend flavors.
• Meanwhile, cook fettuccine to desired doneness as directed on package.
• Add spinach to chicken mixture; cook 1 minute or until spinach just begins to wilt.
• Drain fettuccine; return to saucepan or place in serving bowl. Add chicken mixture; toss gently to mix. Sprinkle with cheese and pine nuts.

CHICKEN, PESTO AND SUN-DRIED TOMATO PASTA

Steps:

• Heat 1 tablespoon oil in frying pan over medium-high heat.
• Season chicken with salt and pepper, add to pan and cook for 5-7 minutes each side or until cooked through.
• Transfer to a plate and cover to keep warm.
• Cook pasta according to packet direction, drain and return to saucepan.
• Heat remaining oil in pan, add tomatoes and toss for a minute.
• Thinly slice chicken and return to pan; add pesto and cream and toss over low heat til well combined.
• Add pasta and mix well, season with salt and pepper if desired.
• Serve accompanied with parmesan cheese.

CHICKEN WITH SUN-DRIED TOMATOES & OLIVES

Steps:

• Using a paring knife, cut the peel from the lemon taking care to leave not include the white pith. (Should you trim off pith, go ahead and remove it from the back of the peel.) Slice the peel into matchstick pieces.
• In a small saucepan, bring the water to a slow boil. Add the peel and sun-dried tomatoes. Cook 6-8 minutes until the tomatoes are soft. Remove the peel and tomatoes and place them on a paper towel or clean kitchen cloth. Reserve 1/4 cup of the broth for later. (I like to use the rest to make couscous or rice, otherwise you can discard.).
• Preheat oven to 400 degrees.
• To prepare chicken breasts, pound any thick ends. Rub with 2 teaspoons of olive oil and season with pepper and garlic powder. Use more than stated if desired. Place chicken breasts in a covered baking dish skinned side up.
• Cut the tomatoes into 1/4 inch thick strips. Mix tomatoes, lemon and olives together with the remaining teaspoon of olive oil and pour on top of the chicken.
• Squeeze juice from 1/2 lemon over the dressed chicken. Add the reserved 1/4 cup of tomato broth to the bottom of a baking dish and cover with top or aluminum foil. Bake for 20-22 minutes, or until juices run clear.

PASTA WITH CHICKEN, BROCCOLI, AND SUN-DRIED TOMATOES

Steps:

• Bring 4 quarts water to rolling boil, covered, in stockpot.
• Meanwhile, heat 1 tablespoon butter in 12-inch nonstick skillet over high heat until just beginning to brown, about 1 minute. Add chicken in single layer; cook for 1 minute without stirring, then stir chicken and continue to cook until most, but not all, of pink color has disappeared and chicken is lightly browned around the edges, about 2 minutes longer. Transfer chicken to clean bowl; set aside.
• Return skillet to high heat and add 1 tablespoon butter; add onion and 1/4 teaspoon salt and cook, stirring occasionally, until browned about edges, 2 to 3 minutes. Stir in garlic, red pepper flakes, thyme, and flour; cook, stirring constantly, until fragrant, about 30 seconds. Add wine and chicken broth; bring to simmer, then reduce heat to medium and continue to simmer, stirring occasionally, until sauce has thickened slightly and reduced to 1 1/4 cups, about 15 minutes.
• While sauce simmers, add 1 tablespoon salt and broccoli to boiling water; cook until broccoli is tender but still crisp at center, about 2 minutes. Using slotted spoon, transfer broccoli to large paper towel-lined plate. Return water to boil; stir in pasta and cook until al dente. Drain, reserving 1/2 cup pasta cooking water; return pasta to pot.
• Stir remaining 2 tablespoons butter, Asiago, sun-dried tomatoes, parsley, and chicken into sauce in skillet; cook until chicken is hot and cooked through, about 1 minute. Off heat, season to taste with pepper. Pour chicken/sauce mixture over pasta and add broccoli; toss gently to combine, adding pasta cooking water as needed to adjust sauce consistency. Serve immediately, passing additional Asiago and the lemon wedges (if using) separately.