CREAMY SUN DRIED TOMATO PASTA WITH CHICKEN - THERMOS LUNCH IDEA
This creamy pasta is a delicious dinner and leftovers work perfectly for a thermos lunchbox meal the next day!
Provided by MOMables.com
Categories Dinner
Time 30m
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 1 1/2 cups, Calories 292 calories, Sugar 2.7g, Sodium 470.5mg, Fat 12.8g, SaturatedFat 4.2g, TransFat 0.2g, Carbohydrate 35.2g, Fiber 2.4g, Protein 10.2g, Cholesterol 22.2mg
CREAMY SUN DRIED TOMATO CHICKEN PASTA
This quick and easy Sun Dried Tomato Chicken Pasta has amazing flavor, comes together quickly, and has a sauce that just melts in your mouth!
Provided by The Chunky Chef
Categories Main Course
Time 30m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 653 kcal, Carbohydrate 57 g, Protein 44 g, Fat 28 g, SaturatedFat 13 g, Cholesterol 130 mg, Sodium 863 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
CREAMY SUN-DRIED TOMATO CHICKEN PASTA
An all-in-one meal for busy weeknights that's equally great for the holidays...quick, easy, hearty, and so delicious!
Provided by Tieghan Gerard
Time 40m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 472 kcal, ServingSize 1 serving
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.
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