Light Sun Dried Tomato Cream Sauce Food

SUN-DRIED TOMATO CREAM SAUCE

Steps:

• In a non-stick pan, melt 1 tbsp of butter over medium heat.
• Saute the garlic.
• Stir in sun-dried tomatoes, whipping cream & brandy.
• Simmer over medium heat until reduced by half.
• Season with salt and pepper.
• Just prior to serving, whisk in butter.
• Stir in the cooked bow tie pasta.
• Toss with fresh basil.
• Serve.

SUN-DRIED TOMATO SAUCE

Steps:

• Simmer sun-dried tomatoes in stock to reconstitute
• Purée in a food processor
• Heat a saucepot or Dutch oven over medium heat with EVOO, 4 turns of the pan
• Melt butter into oil, add onions, garlic, bay and salt, and cook to very soft and translucent-do not brown
• Add sugar or honey, chili flakes, tomatoes and basil, and simmer 20-30 minutes to break down tomatoes
• Serve with Polenta Arancini and Meatballs with Mint and Garlic

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!

SUN-DRIED TOMATO PASTA SAUCE

Steps:

• Sautee onions and garlic in olive oil until soft.
• Add Italian seasoning, chile flakes, sugar, balsamic vinegar, salt and pepper and cook for a few minutes.
• Add tomato paste and sundried tomatoes and cook for a few minutes.
• Add can of tomatoes and break up with spoon.
• Puree with a hand blender.
• Cook for 1-2 hours on low heat, stirring occasionally.
• Remove from heat and add Basil.
• Adjust seasoning.
• Serve over pasta.

AMAZING SUN-DRIED TOMATO CREAM SAUCE

Steps:

• Heat the cream and butter in a saucepan over medium heat until almost boiling, but do not boil. Add mozzarella and Parmesan cheeses, and stir until melted. Stir in the sun-dried tomatoes, and season with salt and pepper. Remove from heat and serve over pasta with a sprinkling of pine nuts.

PASTA WITH SUN-DRIED TOMATO CREAM SAUCE

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Heat olive oil in a large skillet over medium high heat. Add sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes; set aside. To make the cream sauce, melt butter in a large skillet over medium heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in heavy cream, sun dried tomatoes, Parmesan, oregano, basil and red pepper flakes until slightly thickened, about 1 minute. Season with salt and pepper, to taste. Stir in pasta and sausage until well combined, about 1-2 minutes. Serve immediately, garnished with parsley, if desired.

CREAMY SUN-DRIED TOMATO PESTO PASTA

Steps:

• Cook pasta according to package directions. Reserve 1/2 cup of pasta water. Drain and set aside.
• In a large saucepan, over medium heat sauté garlic for 1 to 2 minutes, or until garlic is fragrant.
• Stir in basil, cook for 30 seconds to 1 minute.
• Remove from heat. Carefully add to the food processor.
• Add sun-dried tomatoes and cottage cheese to food processor. Puree until sauce is smooth. If needed, add reserved pasta water, one tablespoon at a time to thin sauce.
• Add pasta to sauce. Plate and enjoy!

FARFALLE IN A SUN-DRIED TOMATO, GARLIC, AND WHITE WINE SAUCE

Steps:

• Cook Farfalle very al dente, and drain.
• Heat olive oil on medium high in a large saucepan.
• Add garlic and sundried tomatoes, and saute for 2-3 minutes.
• Add diced plum tomato, and saute for another 2-3 minutes.
• Add white wine, stir for a minute, then add bell pepper.
• Let reduce for another minute, and add farfalle.
• Continue to reduce for another few minutes, stirring the entire time, until sauce is nearly completely evaporated.
• Serve.

CAPERS & SUN-DRIED TOMATO PASTA SAUCE

Steps:

• saute onions and garlic in olive oil until fragrant in large fry pan.
• add beef, pork and salt to pan and brown over medium high heat.
• before beef and pork are completely cooked through, reduce heat to low and add plum tomatoes, tomato paste, basil, oregano, and capers with brine.
• chop sun dried tomatoes and add to pan. add any optional ingredients, if desired.
• simmer over low heat for 20 minutes.
• enjoy!

LINGUINE WITH SPINACH AND SUN-DRIED TOMATO CREAM SAUCE

Steps:

• Cook linguine according to package instructions. Drain.
• Heat 1 tablespoon of olive oil in a large skillet on medium heat.
• Add chopped sun-dried tomatoes and minced garlic. Cook on medium heat for about 30 seconds, constantly stirring.
• Add 1 cup of half-and-half, paprika, and 1/4 teaspoon of salt. Bring to boil and reduce to simmer.
• Add 1/2 cup of shredded Parmesan cheese (half of what the recipe calls for). Stir for about 30 seconds or longer until the cheese melts. If the sauce is too thin, gradually add more cheese. Keep stirring around all of the skillet for a couple of minutes.
• Note: if the sauce gets too thick, add more half-and-half.
• Add spinach. Keep stirring on medium heat until the spinach wilts, about 1 minute.
• Add cooked and drained linguine to the sauce. Stir well.
• Taste the linguine and add more salt, if needed. Top with finely chopped fresh basil leaves.

SKILLET CHICKEN WITH CREAMY SUN DRIED TOMATO SAUCE

Steps:

• Pound chicken to an even thickness using the flat side of a meat mallet. Season both sides of chicken with salt and pepper.
• Heat 1 1/2 Tbsp olive oil in a 12-inch skillet over medium-high heat.
• Add chicken (cover with a splatter screen if you have one) and cook about 4 - 5 minutes per side until center registers 165 degrees on an instant read thermometer.
• Transfer to a sheet of foil and wrap to keep warm, set aside.
• Heat remaining 1 Tbsp olive oil in skillet. Add shallot and saute until nearly soft, about 3 minutes, add garlic and saute 1 minute longer.
• Pour in 1 1/3 cups chicken broth, while scraping bottom to release browned bits.
• In a small bowl whisk together remaining 1 Tbsp broth with cornstarch then pour into skillet. Stir in sun dried tomatoes, season sauce with salt and pepper to taste.
• Bring to a light boil and allow to simmer 1 minute, stirring constantly. Add in cream and parmesan, stirring until parmesan has melted.
• Remove from heat, add chicken to skillet, spoon sauce over chicken. Top with basil and serve immediately.

MOSTACCIOLI WITH SUN-DRIED TOMATO CREAM SAUCE

Steps:

• Boil the pasta in salted water until al dente, about 6 to 8 minutes. Drain and put into a large bowl.
• Meanwhile, while the pasta is cooking, in a large saute pan over medium-high heat, heat 2 tablespoons olive oil and cook the ground beef and sausage until browned and cooked through. Remove the mixture from the pan and add to the pasta bowl. Add the remaining olive oil to the pan and saute the peppers and onion until golden brown and tender. Using a slotted spoon, transfer the peppers and onions to the pasta bowl. Heat the sauce in a saucepan and then pour it over the pasta mixture and toss to coat. Serve hot.
• To make Sun-Dried Tomato Cream Sauce:
• Heat the olive oil in a large saute pan over medium-high heat. Cook the sun-dried tomatoes and onion for 5 minutes. Add the tomato, garlic, chicken stock, tomato juice, and crushed red pepper and simmer to reduce by 1/4. Add the heavy cream and cook for 1 more minute, then carefully transfer to a food processor or blender. Puree the sauce until smooth. Serve the sauce warm or store in the refrigerator until ready to use.

PENNE WITH SUN-DRIED TOMATO SAUCE

Steps:

• Cook pasta as directed on package, omitting salt. Meanwhile, drain tomatoes, reserving 1 Tbsp. oil. Cut tomatoes into thin strips.
• Mix reserved oil, tomatoes and garlic in medium saucepan; cook on medium heat 2 min. Add cream, peas, mustard and basil; cook 5 min. or until heated through, stirring occasionally.
• Drain pasta; place in large bowl. Toss with sauce.

LIGHT SUN-DRIED TOMATO CREAM SAUCE

Steps:

• Cut tomatoes into slivers. Cover with hot water and let sit 15 minutes.
• Combine flour with enough cold water to form a paste; whisk until smooth and lump-free.
• Heat milk until almost boiling.
• Whisk in flour paste, salt, and pepper.
• Continue whisking until sauce thickens.
• Serve over pasta and enjoy!

CHICKEN WITH SUN-DRIED TOMATO CREAM SAUCE

Steps:

• Melt butter with olive oil in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Dust chicken with flour; shake off excess. Add chicken to skillet and sauté until light brown and just cooked through, about 3 minutes. Using slotted spoon, transfer chicken to plate.
• Add minced shallots to skillet; sauté 1 minute. Add whipping cream, white wine, chopped sun-dried tomatoes and basil. Bring to boil; cook until sauce thickens, stirring occasionally, about 4 minutes. Return chicken to pan; cook until just heated through, about 2 minutes. Season to taste with salt and pepper and serve.

SUN-DRIED TOMATO SAUCE

Steps:

• Place sun-dried tomatoes in food processor. Boil white wine, white wine vinegar, black peppercorns and bay leaf in heavy small saucepan until liquid is reduced to 3 tablespoons, about 8 minutes. Strain liquid into tomatoes in processor and puree until smooth. Return tomato mixture to same saucepan. Add whipping cream, chicken stock and thyme. Simmer until flavors blend, about 3 minutes. Season to taste with salt.