BACON AND SUN-DRIED TOMATO ALFREDO PASTA (WW RECIPE)
Make and share this Bacon and Sun-Dried Tomato Alfredo Pasta (Ww Recipe) recipe from Food.com.
Provided by caitlinu
Categories Penne
Time 15m
Yield 1 cup, 5 serving(s)
Number Of Ingredients 6
Steps:
- cook pasta according to package directions; omitting salt and oil.
- drain pasta and keep warm.
- while pasta cooks, combine alfredo sauce and sun-dried tomatoes in sauce pan. cook over low heat stirring occasionally. 6-8 minutes or until thoroughly heated and tomatoes are juicy and plump.
- while sauce cooks, microwave bacon according to package directions. crumble bacon and set aside.
- combine cooked pasta and alfredo sauce in a large bowl. top with bacon, basil and black pepper.
Nutrition Facts : Calories 246.7, Fat 8, SaturatedFat 2.5, Cholesterol 10.9, Sodium 250.2, Carbohydrate 37.5, Fiber 4.5, Sugar 2, Protein 9.4
SUN-DRIED TOMATO CHICKEN ALFREDO
This is a decadent version of chicken Alfredo. It has three different types of cheese, bacon, and sun-dried tomatoes. It does use a few pots and pans, but the end result is worth it.
Provided by thedailygourmet
Categories World Cuisine Recipes European Italian
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
- Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and desired crispness is reached, 6 to 10 minutes. Drain bacon on paper towels.
- Add chopped chicken thighs, garlic salt, and cantanzaro herbs to skillet and cook until chicken is no longer pink in the center and the juices run clear, about 6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate.
- Melt butter in a saucepan over medium heat until a pinch of flour sprinkled into the oil just begins to bubble. Whisk in flour to form a thick paste the consistency of cake frosting. Slowly add in milk, stirring constantly. Allow mixture to thicken, while stirring. Mix in fontina cheese, Parmesan, provolone, and sun-dried tomatoes. Stir to combine. Add drained pasta to sauce and mix well. Stir in cooked chicken and bacon.
Nutrition Facts : Calories 707.4 calories, Carbohydrate 62.4 g, Cholesterol 116.8 mg, Fat 35.3 g, Fiber 3.9 g, Protein 36.7 g, SaturatedFat 17.6 g, Sodium 1230.1 mg, Sugar 12.6 g
PENNE WITH SUN-DRIED TOMATO PESTO
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 servings
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.
FUN IN THE SUN-DRIED TOMATO ALFREDO OVER PENNE WITH CAJUN STEAK
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 13
Steps:
- Rub Cajun spice into the surface of the meat. Cover with plastic wrap and let sit while you prepare the sauce and pasta. (The rub will actually begin to "cure" the meat.)
- For the sauce, melt butter in a large saucepan which will be large enough to accommodate the pound of cooked pasta, and saute onion until it becomes translucent. Mix in the flour to make a roux. Gradually add chicken broth and allow thickening. Remove from heat and whisk in Parmesan. Immediately cover surface of sauce with a sheet of plastic wrap and set aside briefly.
- Bring a pot of water to boil for the pasta.
- Heat olive oil over medium-high heat in a skillet. Cook the sun-dried tomatoes for a few minutes, then with a slotted spoon transfer them to the cheese sauce and whisk in. Cover the pot of sauce and set aside. Reserve the skillet and all the bits in it for the meat.
- Boil the pasta until al dente and drain. Add the cooked pasta to the saute pan containing the sauce and fold to coat pasta. Season with salt and pepper, as needed. Keep covered in a warm place while you cook the steaks.
- Over medium high heat, sear the steaks, about 3 minutes per side and cook to your liking. Slice steaks into bite sized pieces and serve over pasta.
PENNE PARMESAN ALFREDO
Provided by Robert Irvine : Food Network
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Bring a pot of water to boil for the pasta.
- For the sauce, melt butter in a saucepan which will be large enough to accommodate the pound of cooked pasta, and saute onion until it becomes translucent. Mix in the flour to make a roux. Gradually add milk and allow thickening over low heat. Remove from heat and whisk in Parmesan. Immediately cover surface of sauce with a sheet of plastic wrap and set aside briefly.
- Boil the pasta until al dente and drain. Add the cooked pasta and the blanched peas to the pan containing the sauce and fold to coat pasta. Season with salt and pepper, as needed.
CHICKEN PENNE ALFREDO
Cream cheese just might steal the show here. Combined with chicken, penne pasta, veggies and savory seasoning, it makes for a silky feast. -Simple & Delicious Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions in a Dutch oven, adding the vegetables during the last 6 minutes of cooking., Meanwhile, cook chicken in butter in a large skillet until no longer pink. Add the cheeses, broth and soup mix; cook and stir until cheeses are melted. Drain pasta and vegetables; add to chicken mixture and toss to coat.
Nutrition Facts : Calories 524 calories, Fat 28g fat (16g saturated fat), Cholesterol 125mg cholesterol, Sodium 999mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 2g fiber), Protein 32g protein.
BACON AND MUSHROOM PENNE WITH SUN-DRIED TOMATO PESTO
This is a recipe that I found online. I have modified this recipe slightly by adding bacon, mushroom and sunflower seed. It works equaly well with chorizo instead of bacon. Sunflower seed is optional, it gives a bit of texture to the dish.
Provided by Iron Chef - Fat Cat
Categories Penne
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook the pasta as directed on the package. Drain and reserve 1 cup of the cooking liquid.
- Chop bacon, fry gently in a frying pan.
- Add mushrooms.
- Blend the sun-dried tomatoes and their oil, garlic, 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, mushrooms and bacon 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 : Calories 559, Fat 20, SaturatedFat 5, Cholesterol 16.4, Sodium 421.7, Carbohydrate 84.5, Fiber 13.6, Sugar 0.5, Protein 16.9
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