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 CHICKEN AND SUN-DRIED TOMATO PASTA
Make and share this Creamy Chicken and Sun-Dried Tomato Pasta recipe from Food.com.
Provided by JustJanS
Categories Chicken Thigh & Leg
Time 40m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil and cook the onion, garlic and chorizo about 5 minutes or until onion is softened.
- Add the diced chicken and cook a further 5 minutes or until all changed colour.
- Pour in the wine and allow to cook off for about a minute, then add the water and stock powder and cook for a couple more minutes until it reduces a little.
- Pour in the cream and cook on a low heat for about 10 minutes until the chicken is well cooked and tender and the sauce is creamy.
- Just before serving add the must ard, tomatoes, cheese black pepper to taste and the basil leaves.
- Serve over your favourite pasta.
Nutrition Facts : Calories 526, Fat 33.9, SaturatedFat 16.1, Cholesterol 160, Sodium 480.7, Carbohydrate 16.6, Fiber 2.1, Sugar 5.7, Protein 29.2
CHICKEN, PESTO AND SUN-DRIED TOMATO PASTA
This is one of the most requested recipes in our house; simple, very tasty and healthy. Goes down a treat with a nice glass of white!
Provided by currybunny
Categories European
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 672.9, Fat 24, SaturatedFat 8, Cholesterol 72.8, Sodium 281, Carbohydrate 93.1, Fiber 17, Sugar 4.1, Protein 26.8
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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