Creamy Sun Dried Tomato Chicken Pasta Food

SUN DRIED TOMATO PASTA

Steps:

• Bring a large pot of water to a boil. Sprinkle in a few teaspoons of salt, then add the pasta and cook according to package directions, just until al dente (lightly firm and chewy, but not hard). Drain and set aside.
• Meanwhile, melt the butter in a large, deep skillet over medium heat. Once the skillet is hot, add the chicken and cook until lightly golden brown on all sides, about 3-4 minutes.
• Reduce heat to medium-low, then add the drained sun dried tomatoes, garlic, oregano, salt, black pepper, and cayenne pepper and cook just until fragrant, about 30 seconds. Add the wine and for cook 2 minutes, until the liquid evaporates, stirring occasionally. Remove from heat.
• To the skillet, add the whipping cream, then the pasta, spinach, and 1/2 cup Parmesan. Stir for 30 seconds to allow the spinach to cook down. Sprinkle with additional Parmesan cheese and serve.

CREAMY SUN-DRIED TOMATO CHICKEN WITH PASTA

Steps:

• Season chicken thighs with salt and pepper.
• Melt butter in a pan over medium high heat, and add chicken thighs. Sear on both sides for 3-4 minutes on each side.
• Remove the chicken from the pan and set aside.
• Heat olive oil in the same pan and add garlic, thyme and chilli flakes. Saute for a minute or two and add sundried tomatoes, chicken broth, salt and pepper.
• Add the chicken back to the pan and cook covered for 20-25 minutes till the chicken is cooked through. Check after 15 minutes and add a little more broth if necessary.
• Once the chicken is cooked, stir in the heavy cream and parmesan and simmer for a minute or two before switching off the flame. Toss the cooked pasta in if adding it to the sauce and mix well. Serve immediately.

CREAMY CHICKEN PASTA

Steps:

• Fill up a medium-sized pot with water, sprinkle in some salt, and bring to a boil. Add in the pasta and cook for about 8 to 10 minutes, or until your liking. Drain.
• While the pasta is cooking, heat up the olive oil in a non-stick skillet. Add in the minced garlic and the sun-dried tomatoes and cook for 2 minutes. Remove into a bowl.
• Add in the diced chicken, seasoned with the paprika, as well as some salt and pepper. Cook until the chicken is no longer pink on the inside-about 5 minutes.
• Place the sun-dried tomatoes and garlic back into the skillet, then sprinkle in both the mozzarella and the parmesan cheese. Mix until the cheese is somewhat melted, about 1 minute.
• Pour in the half & half and stir. Cook until the cheese is completely melted through, about 2 minutes.
• Add in the drained pasta and stir. Once everything is combined, turn off the heat and let the skillet sit for about 5 minutes. This allows for the sauce to thicken.
• Sprinkle with fresh cracked pepper and red pepper flakes, if desired.

20 MINUTE CREAMY SUN DRIED TOMATO CHICKEN PASTA

Steps:

• Heat a pot of water over high heat and season well with salt until the water tastes like salt water.
• Once boiling, add the pasta and cook until al dente.
• Meanwhile, in a skillet over high heat, add a drizzle of olive oil and season both sides of the chicken with salt and pepper.
• Place the chicken in the pan once the oil is shimmering and immediately turn to low heat.
• Cook the chicken the proper way as instructed in THIS post.
• Turn the meat once it's cooked halfway, about 5-7 minutes.
• Cook through, about another 5-6 minutes.
• Remove to a cutting board to rest.
• To the same pan, add the sun dried tomatoes with a little of their oil and the garlic.
• Turn the pan to medium and stir for about 30 seconds.
• Turn the heat to medium high and quickly add the cream and cheeses.
• Cook for about 3 minutes or until thickened and add return to a simmer at medium low heat, add remaining ingredients, seasoning to taste.
• Slice the chicken and add it into the sauce along with the drained pasta.
• Stir using tongs and serve immediately.

CREAMY SUN DRIED TOMATO CHICKEN PASTA

Steps:

• Cook pasta according to the instructions on the package. Drain when ready to add into the sauce.
• In a small bowl season chicken with the mixture of seasonings listed under chicken.
• In a large skillet over medium heat, heat the olive oil. Add chicken and cook until browned and cooked through, approximately 5 to 6 minutes.
• Add tomatoes and garlic and cook for a couple more minutes. Add the heavy cream, broth, cheese, salt, onion powder, black pepper and cayenne pepper if using any.
• Mix and simmer the sauce on low heat for a few minutes until the sauce thickens up.
• Stir in drained pasta and fresh basil. Cover and cook for a few more minutes on low heat until the pasta absorbs some of the sauce. Top with more chopped fresh basil and shaved parmesan cheese if desired. Serve immediately.

CHICKEN WITH CREAMY SUN DRIED TOMATO SAUCE

Steps:

• Breast: Cut chicken in half horiztonally to form 2 thin steaks.
• Sprinkle chicken with salt and pepper. Heat oil from sun dried tomat jar in a large skillet over high heat.
• Add the chicken and cook until golden brown on both sides - 6 minutes total for thigh or 4 minutes for breast. Remove onto a plate, keep warm.
• Add the garlic and cook for 15 seconds until light golden.
• Add wine. Bring to simmer and scrape the bottom of the skillet to mix all the brown bits into the wine.
• Let the wine simmer for 1 minute or so until the smell of alcohol is gone which means it has evaporated.
• Mix in mustard, then add the chicken broth, cream, parmesan and sun dried tomatoes.
• Bring to simmer, then reduce heat to medium and simmer for 2 to 3 minutes until thickened. Stir regularly to dissolve parmesan cheese.
• Taste sauce and add more salt and pepper if needed.
• Stir through basil leaves, then return chicken into pan. Spoon sauce over and simmer 1 minute.
• Serve immediately! Great served over mashed potato, Creamy Mashed Cauliflower or pasta. Or serve with bread on the side to mop up sauce!

CREAMY SUN DRIED TOMATO CHICKEN PASTA

Steps:

• Bring a large pot of salted water to a boil. Boil pasta to al dente according to package directions. Reserve 1 cup of pasta cooking water!
• Drain, toss with a little olive oil to prevent sticking and set aside.
• Season chicken pieces with salt, Italian seasoning, pepper, paprika and red pepper flakes.
• In a large skillet, heat 1 Tbsp of the oil from the sun dried tomato jar and 1 Tbsp butter over MED HIGH heat and add the chicken pieces, sautéing 3-4 minutes, until chicken is cooked through. Remove to a plate.
• Add garlic and sun dried tomatoes to skillet and cook 30 seconds to 1 minute, stirring often. Stir in half and half and let sauce come to a simmer. Add mozzarella and Parmesan, stirring until melted.
• Add pasta and cooked chicken (plus any juices that have accumulated on the plate), stirring to combine well. Stir in reserved pasta water, a little bit at a time, if needed, to thin out the sauce.
• Stir in basil and serve, garnished with more minced basil if desired.

TUSCAN CHICKEN IN CREAMY SUN DRIED TOMATO SAUCE

Steps:

• Preheat the oven to 160C/320F. Trim the chicken breasts to remove any fatty parts.
• Whisk the egg lightly in a shallow bowl.
• In a separate shallow bowl, mix together the flour, salt, pepper, oregano, thyme, paprika and garlic salt.
• Heat 2 tbsp of the olive oil in a large frying pan (skillet) on a medium-to-high heat.
• Dip the chicken breasts in the egg, then dredge in the flour mixture.
• Place the chicken in the pan and fry on both sides until golden.
• Take the chicken out of the pan and place on a tray in the oven for 10 minutes to finish cooking whilst you make the sauce.
• Add the oil to the pan and heat on a medium heat.
• Add the onion and cook for 3-4 minutes until they start to soften.
• Add the garlic, oregano, paprika, sun dried tomatoes, red pepper and tomato puree. Cook for 2 minutes, moving around the pan with a spatula.
• Next pour in the wine and allow to bubble for 2 minutes,
• Now add the chicken stock, salt and pepper. Bring the boil, then simmer for 5 minutes.
• Add the cream, parmesan and the spinach to the sauce and stir and cook for a couple of minutes until the spinach wilts.
• Remove the chicken from the oven. Check it's done (insert a knife into the fattest piece of one of the chicken breasts - it should no longer be pink) and place in the pan with the sauce and cook for another couple of minutes.
• Serve topped with a sprinkling of fresh parsley. Tastes great with pasta, courgetti (zoodles), rice or saute potatoes.

SUN DRIED TOMATO PASTA WITH CHICKEN

Steps:

• Cook ziti according to packet directions MINUS 1 minute. Just before draining, scoop out ½ cup of pasta cooking water.
• Meanwhile, sprinkle chicken on both sides with salt and pepper. Pound to 1″ thickness if they are thicker than that.
• Heat oil in a large skillet over medium high heat. Add chicken and cook for 4 minutes on each side, then remove onto a plate, cover loosely with foil to rest.
• Melt butter in the skillet over medium high heat. Add garlic and onion, cook for 1 minute.
• Add mushrooms and cook until golden - about 2 minutes.
• Add broth, cream, parmesan and sun dried tomato. Stir and bring to a simmer. Simmer rapidly for 3 minutes until slightly thickened. Season sauce to taste with more salt and pepper.
• Add pasta, cooking water and baby spinach. Toss for 1 to 2 minutes or until sauce has thickened - the starch in the pasta cooking water will emulsify with the fat in the sauce to thicken it.
• Use a slotted spoon to transfer the pasta to serving plates. Top with chicken then spoon over remaining sauce in the skillet. Garnish with fresh basil and parmesan. Serve!

CREAMY SUN DRIED TOMATO CHICKEN PASTA WITH CRèME FRAîCHE

Steps:

• Melt the butter over medium heat then add in the garlic and fry for 1 minute.
• Add in the chicken and season with salt and pepper. Cook until just cooked through, 4-5 minutes. Then remove the chicken and garlic from the pan and set aside for now.
• Start cooking the pasta, and cook it 1 minute less than instructed on the package.
• Place the pan back over the heat with the melted butter and chicken juices still in it. Raise the heat to medium-high and add in tomato paste. Cook for 1-2 minutes.
• Add dried basil, paprika powder, onion powder and oregano and mix well.
• Add in the crème fraîche and mix well until the crème fraîche has melted. Bring to a simmer, lower the heat to medium, and let it simmer for 3-5 minutes or until you're ready to add in the pasta.
• Remove the garlic cloves from the chicken, then mix in the chopped sun-dried tomatoes and the cooked chicken with the sauce. Drain the pasta and add it to the sauce as well. Mix well and cook for 2 minutes.
• Taste test, season if needed with salt and ground black pepper, top with some dried basil, and serve!

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.

CREAMY SUN DRIED TOMATO PASTA WITH CHICKEN - THERMOS LUNCH IDEA

Steps:

• In a large pot, bring pasta water to a boil and cook pasta according to package directions. Once cooked, reserve 1 cup of pasta water and drain. Set the pasta aside.
• While the pasta cooks, on a cutting board, finely chop sun-dried tomatoes. Season chicken with salt and paprika.
• In a large 10-12 inch skillet over medium heat, heat up a tablespoon of the sun-dried tomato jar's oil and sauté the chicken until it's browned on both sides and cooked through.
• To the same pan, add the sun-dried tomato pieces and garlic, and sauté for an additional minute. Add half and half to the skillet and stir to combine. Bring to a simmer over medium-low heat, stirring occasionally to combine liquid and sundried tomatoes. Once a thick sauce is formed, add Italian seasoning and stir.
• Add cooked pasta to the skillet and combine with sauce. Add ½ cup of the reserved water, mix throughout to thin out the sauce. If it's too thick, add in the additional reserved pasta water. Mix to combine.
• Serve and sprinkle parmesan cheese and red pepper flakes if desired.

SKILLET CHICKEN IN CREAMY SUN DRIED TOMATO SAUCE

Steps:

• In a large skillet over medium heat, melt butter. Add chicken and cook for 5-7 minutes on each side until browned and cooked through. Transfer to a platter and cover to keep warm while you make the sauce.
• Add garlic, Italian seasoning, sun dried tomatoes, chicken broth, half and half or heavy cream, and 2/3 cup parmesan cheese to pan and stir to combine. Bring to a boil, and continue to stir periodically until thickened and creamy (5-7 minutes).
• Return chicken to pan and spoon the sauce over the chicken. Top with cracked black pepper, grated parmesan cheese, fresh thyme or basil, and serve.

CREAMY SUN-DRIED TOMATO CHICKEN PASTA

Steps:

• Preheat oven to 400 degrees. Cut spaghetti squash in half, lengthwise, and place face down on a baking sheet. Bake for 35-40 minutes, until threads are easily removed from squash.
• Place a large saute pan over medium- low heat. Add 2 tablespoons of oil (I used the oil from the sun-dried tomato jar and 1 tablespoon of butter to the pan. Once warm, add garlic cloves and shallots. Cook until garlic becomes fragrant.
• Add sun-dried tomatoes and cook for about 5 minutes. Remove mixture, set aside on a plate, then add chicken, sprinkle with salt, red pepper flakes, and basil and brown on all sides.
• Once browned, about 6-8 minutes, add sun-dried tomato mixture back into the pan. Pour in coconut milk and broth and add about 1 teaspoon salt. Mix well.
• Add in spaghetti squash threads and mix until well combined. Turn heat to low and let simmer for about 8-10 minutes, or until mixture reduces and thickens. Taste to see if you would like to add more salt.
• Toast pine nuts in a small saute pan over medium heat until fragrant and golden.
• Garnish pasta dish with pine nuts, parsley, and a bit of black pepper. Serve!

CREAMY SUNDRIED TOMATO AND CHICKEN PASTA

Steps:

• First, make the sauce:
• Combine cream cheese, milk, sun-dried tomatoes, and salt in food processor and blend until pureed. Set aside.
• In large skillet, heat 2 tablespoons of olive oil over medium-high heat.
• Cook chicken until cooked through. Remove from skillet and set aside.
• Meanwhile, start a pot of water to cook your pasta. You will want you pasta cooking while you are making the sauce.
• Add additional tablespoon of olive oil over medium-high heat.
• Add shallots and cook until softened, about 3-5 minutes.
• Add garlic and cook another minute.
• Add diced tomatoes and salt, and cook another 2-3 minutes.
• Return chicken to the skillet.
• Add cream sauce, and stir quickly so it incorporates well in the sauce.
• Let cook over medium heat for a few minutes.
• Drain pasta and reserve about 1/2 cup of pasta water.
• Add pasta to skillet with the sauce, and stir well to combine.
• Add spinach, stirring well until wilted.
• Add additional water if you feel the sauce needs thinned out. I added just a couple of tablespoons.
• Serve immediately and enjoy!

CREAMY CHICKEN, BASIL, AND SUN-DRIED TOMATO PASTA BAKE

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.

CREAMY SUN-DRIED TOMATO CHICKEN PASTA

Steps:

• 1. Drain 3 tablespoons of oil from the sun-dried tomato jar into a large pot or skillet with sides. Chop the sun-dried tomatoes and set aside.2. Set the pot over medium-high heat. Add the chicken, 3 teaspoons Italian seasoning, the paprika, and a pinch each of red pepper flakes, salt, and pepper. Cook until golden brown, 5 minutes. Add 1/4 cup parmesan, cook another minute, then remove the chicken from the pot. 3. To the same pot, add the butter, shallot, garlic, and 1 teaspoon Italian seasoning. Cook until fragrant, about 3 minutes. Add 3 1/2 cups water. Bring to a boil, add the pasta, and cook, stirring often, until the pasta is al dente, 8 minutes. Stir in the cream, mustard, parmesan, spinach, and chopped sun-dried tomatoes. Slide the chicken and any juices left on the plate.4. Serve the pasta topped with lemon juice and fresh parmesan.

CREAMY SUN-DRIED TOMATO CHICKEN PASTA

Steps:

• Get all the prep done before you start cooking: cut the chicken into bite-sized pieces, mince the garlic and chop the sun-dried tomatoes into strips.
• Bring a large pot of generously salted water to a boil and cook pasta until al dente. Drain, reserving 1/4 cup of cooking water.
• Heat oil and butter in a large skillet over medium high heat. Add chicken, cook until it starts to brown. Stir in spices, cook until crispy and golden brown. Reduce the heat to medium low and add garlic, cook until fragrant, about 2 minutes.
• Pour in chicken broth, stir with a wooden spoon to dissolve the brown bits on the bottom of the skillet, simmer for 2 minutes. Add sun-dried tomatoes, cook for 1 minute.
• Pour in cream, bring to a boil. Stir in cream cheese and simmer until sauce starts to thicken. Toss with pasta, simmer for 1 minute. Adjust salt and add a splash of cooking water to thin out the sauce.
• Finish off with some extra black pepper, red pepper flakes and parsley. Enjoy!

CREAMY SUN-DRIED TOMATO CHICKEN PASTA

Steps:

• Brown chicken: Heat oil in a large skillet over medium-high heat. Add diced chicken, season with salt and pepper and cook until browned.
• Add seasoning and mushrooms: Stir garlic, Italian herbs and mushrooms into skillet. Cook until mushrooms have softened.
• Deglaze: Evenly sprinkle flour over chicken and mushrooms, stirring well. Pour the white wine into the skillet, scraping any browned bits off the bottom of the pan. Simmer until the wine has mostly evaporated.
• Finish sauce: Pour chicken broth into skillet, then stir in sun-dried tomatoes. Bring to a boil, then reduce the heat and simmer for 3-4 minutes (without a lid!). Stir in the cream and continue simmering for another couple of minutes.
• Add pasta: Reduce heat to low, add cooked and drained pasta to the skillet with the chicken and gently toss a few times until sauce is silky and coating the pasta. Serve immediately.

SUN-DRIED TOMATO CHICKEN PASTA RECIPE

Steps:

• Start by heating up a mix of olive oil and sun-dried tomato oil (straight from the jar) in a skillet.
• Add chicken, season with salt, pepper and Italian seasoning and cook until done. Remove onto a plate.
• Add more oil to the pan, add garlic and chopped sun-dried tomatoes. Saute for 3 to 4 minutes, until fragrant.
• In a mixing bowl or large measuring cup, whisk together cornstarch and half and half (or milk. Add sauce mixture and Parmesan cheese. Simmer to thicken.
• Add back the cooked chicken an stir in. Add cooked and drained pasta and stir everything together. Garnish pasta with more Parmesan cheese and chopped parsley.
• Serve with garlic bread or toasted baguette.

SUN DRIED TOMATO CHICKEN PASTA

Steps:

• Cook pasta 1 minute shy of instructions, then reserve 1 cup of the water and drain the rest.
• Do not rinse pasta
• Add olive oil to a large skillet on medium high heat.
• Season chicken with salt and pepper and add it to the skillet, cooking for 3-4 minutes on each side until cooked through, then remove them from the pan.
• Add the garlic and sun dried tomatoes to the pan, stirring well for 2-3 minutes.
• Add the heavy cream, reserved pasta water and parmesan cheese and bring to a boil, letting it reduce for 3-4 minutes before adding in the pasta and tossing it together.
• Add the chicken on top and garnish with basil.
• Garnish with more parmesan and basil if desired.

CREAMY SUNDRIED TOMATO SHRIMP PASTA

Steps:

• Melt butter in a small pan. Add 1/4 cup of the dressing, garlic and shrimp and saute until the shrimp is pink and cooked through.
• Drain off the liquid and set the shrimp aside, covered to keep warm.
• In the same pan, combine the rest of the dressing, chicken broth, and spices and bring to a simmer.
• Stir in the cream cheese until melted. Add the sauce to the cooked pasta and add the shrimp. Toss together until combined. May top with Parmesan cheese.

SUN-DRIED TOMATO CHICKEN PASTA

Steps:

• Mix together the salt, pepper, dried thyme and dried basil and rub it all over the chicken
• Heat olive oil in a saute pan over medium heat
• Add the chicken, flip once the first side is golden brown
• Continue cooking, turn heat down to med/low and cover until chicken is cooked through
• Meanwhile cook the pasta per package instruction in salted water (reserve 1/2 cup pasta water before draining) and set aside until later
• Using a food processor pulse together the sun-dried tomatoes, 1 tsp of the oil from the jar, 1 tbsp lemon juice and 2 tsp lemon zest
• Take the chicken out of the pan
• Melt the butter in the pan
• Add the minced garlic and sun-dried tomato mixture, cook for 2-3 minutes
• Whisk in the chicken broth and heavy cream, bring this to a boil
• Add the fresh parmesan cheese and reduce heat to low, continue to whisk
• Add a big handful of fresh spinach, cover and simmer on low until the sauce has thickened
• Dump in the pasta and mix everything together
• Chop up the chicken and return it to the pan
• Serve