Chicken Squash Sun Dried Tomato Alfredo Pasta Food

SUMMER SQUASH CHICKEN ALFREDO

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
• Place the chicken in the prepared baking dish, and coat with the garlic. Bake 25 minutes, or until chicken juices run clear. Cool and chop.
• Bring a large pot of lightly salted water to a boil. Place the rigatoni in the pot, cook 10 minutes, until al dente, and drain.
• Place bacon in a skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
• Heat the oil in a skillet over medium heat, and saute the zucchini and yellow squash until tender and lightly browned.
• In a small bowl, mix the Alfredo sauce and milk. Serve chicken over the cooked pasta. Pour Alfredo sauce over the chicken. Top with zucchini and squash. Sprinkle with sun-dried tomatoes, bacon, Parmesan cheese, and almonds.

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, SQUASH, & SUN-DRIED TOMATO ALFREDO PASTA

Steps:

• First, broil the chicken (4-6 minutes each side) depending on your oven. When it is white all the way through, take it out of the oven and let it cool.
• Boil water, and once water is boiling, add box of penne pasta and cook until al dente.
• While the water is heating up/pasta is cooking -- Dice the squash and the onion. Melt 2 tablespoons of butter in a large pan and add the squash and onion. Right before they are finished, add garlic. Sautee until both are softened.
• When the chicken is cooled down, tear into strips and add to the squash and onion mixture. Add the can of Rotel tomatoes & the jar of sun dried tomato alfredo sauce. Stir and add salt and pepper to taste.
• Drain the penne pasta and toss it with the other 2 tablespoons of butter, add to the sauce, mix the sauce into the pasta well, and then grate fresh cheese on top.
• I like to serve with Pillsbury crescent rolls -- Enjoy!

PASTA ALFREDO WITH SUN-DRIED TOMATOES

Steps:

• Begin by boiling water to prepare pasta, while sauteing chicken breasts. (two birds with one stone) Cook pasta according to package directions.
• Wash and pat dry chicken breast, slice into bite sized pieces and in a large pan, saute in olive oil, seasoning with garlic powder, salt and pepper until just starting to brown nicely. Remove from pan and set aside.
• In same pan melt butter and saute the sun dried tomatoes for about 5 minutes.
• Return chicken to pan.
• For the sauce: puree the garlic, salt and pepper, and grated Parmesan in a food processor. In seperate pan, bring the qt of heavy cream with the garlic, salt and pepper and Parmesan to a low boil, stirring constantly, then turn down heat and let simmer for approx 5 minutes.
• Once pasta is cooked, drain and rinse and add to chicken mixture.
• Pour the cream mixture over the chicken, tomatoes and pasta and mix well.

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!