CREAMY SUN DRIED TOMATO PESTO CHICKEN
Creamy Sun Dried Tomato Pesto Chicken is simple and delicious, and ready in 30 minutes. This Easy one pan pesto chicken recipe will have you wanting seconds!
Provided by Jordan
Categories Main Course
Time 30m
Number Of Ingredients 7
Steps:
- Heat a pan on medium heat with a 1 tbsp of olive oil. Season both sides of the chicken with salt and pepper. When the pan is hot, add the chicken and sear for 3-4 minutes per side. Remove the chicken from the pan and set it aside. (I like to cover the chicken with a splatter guard for this step).
- Let the pan cool for 1-2 minutes off the burner and reduce the heat to low, then add Filippo Berio Sun Dried Tomato Pesto, garlic, red pepper flakes, and coconut cream. Stir the mixture constantly for 1-2 minutes until fragrant.
- Return the chicken to the pan, spoon the pesto cream sauce over each chicken breast and cook for 5-10 minutes on low, covered. Before removing the pan, check the chicken for doneness by either cutting into the center or using a meat thermometer to check the internal temperature, it should be at least 165 F.
- To serve, divide the chicken and the pesto cream sauce between two plates.
Nutrition Facts : Calories 557 kcal, Carbohydrate 15 g, Protein 37 g, Fat 35 g, SaturatedFat 22 g, Cholesterol 80 mg, Sodium 116 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving
BOW TIE PASTA WITH SUN-DRIED TOMATO PESTO
This crowd-pleasing pasta is packed with flavor and veggies. It's even got roasted red peppers hidden inside the easy tomato-based pesto sauce. Meatless sausage keeps it vegetarian while increasing the protein and adding flavor and texture.
Provided by Catherine McCord
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions for al dente. Reserve 2 cups of the pasta cooking water before draining. Return the cooked pasta to the pot.
- While the pasta cooks, heat the oil in a large nonstick skillet over medium-high heat. Add the onions, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the onion just begins to soften, 3 to 4 minutes. Add the sausage, 1/4 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until starting to turn golden brown, 4 to 5 minutes.
- Meanwhile, combine the sun-dried tomatoes and the oil from the jar, red peppers, red pepper liquid, walnuts, parsley, Parmesan, vinegar, tomato paste, 1 teaspoon salt and a few grinds of black pepper in a food processor and process until smooth.
- Add the sausage mixture and sun-dried tomato pesto to the pot with the pasta and stir until well combined, stirring in as much of the reserved pasta water as necessary to make a creamy sauce. Garnish with chopped parsley and more Parmesan.
CREAMY SUN-DRIED TOMATO PESTO PASTA
Enjoy a rich and decadent creamy sauce without any cream or butter. Creamy Sun-Dried Tomato Pesto Pasta is a perfect quick and easy meal. With only four ingredients, this sauce is a wonderfully, simple dinner.
Provided by Jessica
Time 20m
Number Of Ingredients 5
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!
SUN-DRIED TOMATO PESTO PASTA
This pasta recipe gets loads of rich, sweet flavor from a quick and easy homemade sun-dried tomato pesto sauce.
Provided by Giada De Laurentiis
Categories Main Course
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
- Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.
- Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.
Nutrition Facts : ServingSize 4, Calories 472
SUN-DRIED TOMATO PASTA SAUCE
Make and share this Sun-Dried Tomato Pasta Sauce recipe from Food.com.
Provided by Lady Dice
Categories Sauces
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
PASTA WITH SUN-DRIED TOMATO CREAM SAUCE
A super easy pasta dish with the most amazing, creamiest sun-dried tomato sauce ever, made in less than 30 min!
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 15
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.
AMAZING SUN-DRIED TOMATO CREAM SAUCE
This is a recipe I've created myself - and everyone that tries it loves it. It tastes just like at a restaurant and it can be made in the amount of time that it takes to cook pasta!
Provided by ~KAREN~
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 15m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 349.2 calories, Carbohydrate 4.3 g, Cholesterol 115.7 mg, Fat 34.8 g, Fiber 0.5 g, Protein 6.7 g, SaturatedFat 21.2 g, Sodium 280.4 mg, Sugar 1.6 g
CHEF JOHN'S TOMATO SAUCE
This is one of my most requested food wishes, my all-purpose basic tomato sauce. Whenever I make a meat sauce, this is my base. You can only stir this with a wooden spoon, otherwise it's bad luck.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 2h
Yield 8
Number Of Ingredients 15
Steps:
- Place olive oil, onion, celery, and a pinch of salt into a large heavy saucepan or Dutch oven over medium-low heat. Cook until onions are very soft, about 15 minutes, stirring occasionally. Mix garlic into onion mixture and cook just until fragrant, about 1 more minute.
- Pour tomatoes and their juice into a large mixing bowl and use your hands to crush the tomatoes until they look pureed.
- Mix sugar, 1 teaspoon salt, anchovy paste, white wine vinegar, Italian herbs, and red pepper flakes into vegetable mixture. Raise heat to medium and cook just until liquid has evaporated. Stir in tomato paste and bring to a simmer. Pour in San Marzano tomatoes and parsley. Bring sauce to a simmer, turn heat to low, and simmer for 1 1/2 hours, adding a little water as the sauce cooks down. Stir occasionally.
Nutrition Facts : Calories 115.9 calories, Carbohydrate 13 g, Cholesterol 0.3 mg, Fat 7.1 g, Fiber 2.8 g, Protein 2.2 g, SaturatedFat 1 g, Sodium 674 mg, Sugar 7.3 g
SUN-DRIED TOMATO SAUCE
A simple, easy, no-cook sun-dried tomato sauce. Perfect sauce for pasta, as a dip or with chicken.
Provided by Hint of Helen
Categories Dinner
Time 5m
Number Of Ingredients 6
Steps:
- Place all the ingredients into your blender and blitz until smooth
- To serve as a pasta sauce, cook and drain your pasta as per packet instructions - but when you drain the water away save a little bit in the pan (about 1 tbsp worth). Stir through the blended sundried tomato sauce and serve!
Nutrition Facts : Calories 61 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 6 milligrams cholesterol, Fat 2 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 631 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
CREAMY FRESH TOMATO PESTO
Creamy Tomato Pesto Fettuccine is a healthy, simple and easy pasta sauce recipe, creamy and delicious without the cream.
Provided by Rosemary Molloy
Categories Pasta
Time 10m
Number Of Ingredients 11
Steps:
- Using either a blender, bullet or a food processor (I used a bullet only because that was what was available and it worked great) add all ingredients (you may have to add half the ingredients if there is not enough room in your machine) except the parmesan cheese.
- Blend until everything comes together, or until it reaches the desired texture (I left it a little on the chunky side, not creamy creamy). Makes approximately 1 3/4 cups enough for 2 meals of 3 cups of cooked pasta. Top with freshly grated parmesan cheese. Enjoy!
Nutrition Facts : Calories 391 kcal, Carbohydrate 31 g, Protein 6 g, Fat 29 g, SaturatedFat 4 g, Sodium 1194 mg, Fiber 9 g, Sugar 17 g, ServingSize 1 serving
PENNE PASTA WITH SUN-DRIED TOMATOES AND PESTO
A perfect dish to make when you only have a few minutes to prepare a healthy and delicious meal. Sun-dried tomatoes and pesto are a perfect combination.
Provided by Analida Braeger
Categories Main dish
Time 15m
Number Of Ingredients 6
Steps:
- Re-hydrate the sun-dried tomatoes by placing them in a small bowl, then pour 1 cup of water over the tomatoes. Cover and microwave for one minute, then allow them to sit for about 5 minutes until they soften.
- Cook the penne pasta according to the package instructions.
- In a small skillet heat the pesto sauce, then stir in the nutmeg.
- Next, add the cooked pasta to the pesto mixture, then stir to coat evenly. Top with sun-dried tomatoes
- Finally, sprinkle with grated Parmesan cheese, and parsley.
Nutrition Facts : Calories 663 kcal, Carbohydrate 96 g, Protein 22 g, Fat 20 g, SaturatedFat 4 g, Cholesterol 10 mg, Sodium 600 mg, Fiber 6 g, Sugar 9 g, ServingSize 1 serving
CREAMY SUN-DRIED TOMATO PASTA
Provided by Shiran
Number Of Ingredients 11
Steps:
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- To make the cream sauce: Whisk chicken broth and flour in a bowl until well combined and smooth. Set aside.
- Melt butter in a large skillet over medium heat. Add garlic and cook, stirring frequently, until fragrant, 1-2 minutes. Add chicken broth and cook, whisking constantly, 1-2 minutes. Stir in heavy cream, sun dried tomatoes, Parmesan, oregano, and basil, and season with salt and pepper, to taste. Cook until slightly thickened, about 1 minute.
- Stir in pasta and heat through, about 1 minute.
- Serve immediately, garnished with parsley, if desired.
LINGUINE WITH SPINACH AND SUN-DRIED TOMATO CREAM SAUCE
Linguine with spinach and sun-dried tomato cream sauce takes only 30 minutes to make! This simple Italian pasta requires only ingredients! This creamy linguine is a perfect weeknight dinner! Serve it as-is or with grilled chicken or seafood.
Provided by Julia
Categories Main Course
Time 30m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 424 kcal, Carbohydrate 53 g, Protein 20 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 39 mg, Sodium 630 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
PASTA WITH SUNDRIED TOMATO PESTO YOGURT CREAM SAUCE
This is a healthier version of a cream sauce since it is made with Greek yogurt rather than traditional cream. It is suitable for lunch, dinner or even brunch.
Provided by commercesd
Categories < 30 Mins
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta al dente, reserve liquid and set aside. Most anything works, from linguine to penne.
- In a large bowl, mix room temperature Greek yogurt, goat cheese, and mozzarella, stirring to combine.
- Ladle some reserved pasta water into cheeses to thin it out to make the sauce.
- Once sauce is proper consistency, adjust seasoning.
- Ladle over individual plates of pasta, tossing to coat every strand.
- Incorporate any cooked, sliced protein, portion of protein and/or vegetables if desired.
- Sprinkle parmesan and fresh parsley on each plate for garnish.
- Serve with fresh salad and bread.
Nutrition Facts : Calories 610.6, Fat 14.7, SaturatedFat 8.5, Cholesterol 41.2, Sodium 391.2, Carbohydrate 89.6, Fiber 3.9, Sugar 6.6, Protein 28.2
GREEK YOGURT PESTO SAUCE
1. Cook pasta according to package directions for al dente results. 2. While pasta cooks, prepare sauce. 3. Combine Greek yogurt with pesto. 4. When pasta is
Provided by Shifra Klein
Categories Main, Dinner
Time 20m
Yield 4 Servings
Number Of Ingredients 10
Steps:
- 1. Cook pasta according to package directions for al dente results. 2. While pasta cooks, prepare sauce. 3. Combine Greek yogurt with pesto. 4. When pasta is ready, immediately mix into the Greek yogurt pesto sauce. 5.Serve with grated Parmesan and/or toasted pine nuts. Simple pesto: 1. Process ingredients in a blender or food processor. 2. Store in the refrigerator in a sealed container with olive oil poured on top to maintain freshness and flavor.
Nutrition Facts :
SUN DRIED TOMATO PASTA
This scrumptious creamy sundried tomato pasta with pesto is ready in minutes, and it tastes and smells AMAZING!
Provided by Katia
Categories pasta
Time 15m
Number Of Ingredients 11
Steps:
- Add sun-dried tomatoes, ricotta, olive oil, basil, garlic, and parmesan cheese, ¼ tsp scant of fine salt to a food processor and blend for a few seconds. You want a pesto-like consistency (coarse rather than a puree). Set aside until pasta is done.
- Cook the pasta in a large pot of boiling salty water according to the package directions.
- Drain the pasta when it's still al dente, but remember to reserve ½ cup of the pasta cooking water.
- Return the pasta to the pot along with the pesto and a touch of the pasta water. Toss over medium heat until everything is well combined, adding the rest of the pasta water as much as needed to make the pasta moist.
- Serve immediately with freshly ground black pepper and grated parmesan and a drizzle of extra virgn olive oil if desired.
Nutrition Facts : Calories 409 kcal, Carbohydrate 50 g, Protein 14 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 22 mg, Sodium 227 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 11 g, ServingSize 1 serving
PASTA WITH YOGURT PESTO
A creamy flavoursome pesto without cheese or oil. Using yogurt is a great way to create an indulgent tasting yet low fat, healthy sauce.
Provided by isobelstorm
Time 40m
Yield Serves 4
Number Of Ingredients 13
Steps:
- First make the pesto. Place the walnut pieces, garlic, lemon zest and herbs in a food processor and blend until finely chopped.
- Gradually add the yogurt to form a smooth sauce. Season with a little black pepper. Chill in the fridge until required. This will keep covered in the fridge for up to 2 days.
- Trim the asparagus tips. Bring a large pan of salted water to the boil. Add the spaghetti and cook according to the packet instructions.
- Five minutes before the end, heat a large frying pan and add the chilli flakes, bouillon powder and water. Stir to dissolve the powder then toss in the asparagus tips and saute for 3-4 minutes.
- Drain the spaghetti and tip into the frying pan with the lemon juice. Pour over the pesto sauce and toss thoroughly.
- Serve immediately with lemon wedges and salad. For additional flavour you could sprinkle over a little freshly grated parmesan cheese.
PESTO PASTA WITH CHICKEN
Easy and delicious pasta with chicken. Serve with crusty bread and salad for a quick dinner. Use as much or as little pesto sauce as you like. Using homemade pesto will taste even better, but it adds to prep time. Enjoy!
Provided by Kristin
Categories World Cuisine Recipes European Italian
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat oil in a large skillet over medium heat. Saute garlic until tender, then stir in chicken. Season with red pepper flakes. Cook until chicken is golden, and cooked through.
- In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly.
Nutrition Facts : Calories 328 calories, Carbohydrate 43.3 g, Cholesterol 22.1 mg, Fat 10.1 g, Fiber 2.7 g, Protein 17.4 g, SaturatedFat 2.5 g, Sodium 153.5 mg, Sugar 1.9 g
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- To roast the vegetables: Preheat oven to 425 degrees Fahrenheit. Whisk together the olive oil and balsamic vinegar. On a half-sheet pan or other large, rimmed baking sheet, combine the diced zucchini, yellow squash, bell pepper and onion. Drizzle the olive oil mixture over the vegetables, sprinkle with salt and pepper and toss with your hands until the vegetables are evenly coated. Arrange the vegetables in a single layer. Bake for about 30 to 40 minutes, tossing halfway, until they are cooked through and golden.
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- To make the pesto: First, toast the almonds in a small skillet over medium-low heat, stirring frequently, until fragrant and starting to turn golden on the edges, about 4 minutes. In the bowl of your food processor (a blender might work, too), combine the sun-dried tomatoes and their oil, the basil, toasted almonds, garlic, lemon juice, 1/4 teaspoon salt and a pinch of red pepper flakes.
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- Heat oil in a large skillet over medium high heat. Add garlic and cook for 20 seconds, then add onion and cook for 3 to 5 minutes until translucent and cooked through.
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