Spicy Sun Dried Tomato Chicken Alfredo Food

SUN-DRIED TOMATO CHICKEN ALFREDO

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.

CHICKEN /W SUN-DRIED TOMATO & ARTICHOKE ALFREDO

Steps:

• In large non-stick skillet sauté Chicken Breasts in Olive Oil until browned and cooked through.
• Cover them to keep them warm and set them aside.
• Pour Alfredo Sauce into skillet.
• Slice Artichoke Hearts and Chicken Breasts into bite sized pieces.
• Add Artichoke Hearts, Chicken Breasts, Sun-Dried Tomatoes, and Prosciutto to sauce.
• Heat at medium heat, stirring occasionally until warm.
• Pour over Angel Hair Pasta and serve.

NEVER BETTER SUN-DRIED TOMATO ALFREDO WITH CHICKEN

Steps:

• Combine all ingredients (salt, smoked paprika, dried oregano, garlic powder, black pepper, and cayenne, if using) in a medium bowl. Whisk to combine. Set aside.
• Set a large pot of water to rapid boil.Meanwhile, prepare the chicken. (See Note: a) With paper towels, pat the chicken dry, add chicken to the bowl of Chicken Seasoning and coat entirely.
• Heat olive oil in a large skillet over medium to medium-high heat until shimmering. Add chicken to pan and cook, undisturbed, for about 5 minutes on each side, or until golden brown and internal temperature reaches 165° Fahrenheit (74° celsius). Remove chicken from the pan and set aside to rest.
• Lower the pans heat to medium-low and add garlic and sun-dried tomatoes. Sauté for 1 - 2 minutes until aromatic.
• Add chicken stock and deglaze the pan by using a wooden spoon to scrape up any caramelized brown bits from the bottom. Bring to a boil, reduce to simmer and stir in heavy cream. Once simmering, remove the sauce from the heat. Carefully puree the sauce in a blender until smooth.
• Return the sun dried tomato alfredo sauce to the saucepan over medium-low heat and bring to a gentle simmer, stirring often. Add Parmesan cheese in two or three additions, stirring to melt until smooth. Season with salt and black pepper to taste. Lower the heat and stir occasionally while completing the next steps.
• Generously season your large pot of boiling water with salt. Add your fettuccine to the pot and cook until it is just under al-dente doneness. Be careful not to overcook. Using tongs, remove your fettucine from the boiling water and add directly into your alfredo sauce. Add pasta water and stir vigorously to thickly coat the fettuccine in sauce. Cook 1 - 3 minutes until the pastas' desired doneness is reached.
• Meanwhile, slice your chicken into bite-sized pieces. Stir chicken and any accumulated juices into the pasta. (You can reserve a few larger slices of chicken for presenting the dish, if desired.)Garnish with fresh basil, more sun dried tomatoes, extra Parmesan cheese and a drizzle of balsamic glaze! Serve hot with crusty Italian bread. Enjoy!

CAJUN CHICKEN ALFREDO

Steps:

• Preheat the oven to 350 degrees F.
• Dredge the chicken breasts in the blackening spice and place in a cast iron skillet over very high heat. Blacken both sides of the chicken and place in the oven for 10 minutes, or until internal temperature of chicken reaches 165 degrees F on an instant-read thermometer. Slice in strips on the bias and set aside.
• In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add garlic and lightly caramelize. Then add the sun-dried tomatoes and the chicken slices. Deglaze the pan with the white wine. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half.
• When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan, salt, pepper, and pasta.
• Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining 1/4 cup Parmesan.

SPICY SUN-DRIED TOMATO CHICKEN ALFREDO

Steps:

• Put on a large pot of salted water on to boil.
• In a skillet or frying pan, somewhere between medium to maximum (depends on the stove-top), put the olive oil.
• Saute the onions, garlic, jalepeno and chicken meat for 10 minutes.
• By this time, the water should be boiling. Add in the rotini noodles.
• Add the sun-dried tomatoes to the pasta water.
• Add tandoori spice, hot pepper and seasoning salt. Saute for a couple more minutes and then reduce heat to minimum.
• Remove the sun-dried tomatoes from the pasta water and chop finely. Set aside.
• In the last 2 minutes of the cooking time for the pasta, add the frozen vegetables.
• Drain the pasta and vegetables and return to the large pot.
• Stir in pasta sauce.
• Mix in chicken, onion, garlic.
• Serve.

CHICKEN W/ CHEESE TORTELLINI IN A SUN-DRIED TOMATO ALFREDO SAUCE

Steps:

• Boil tortellini according to package directions. Set aside.
• Cut chicken into bite size pieces. Sauté chicken in olive oil.
• When almost cooked through, add tomatoes, red onion, and garlic. Sauté a little more until onions are soft.
• Add the alfredo sauce and broccoli and heat until hot.
• Pour over tortellini. Delicious!

CHICKEN, SQUASH, & SUN-DRIED TOMATO ALFREDO PASTA

Steps:

• First, broil the chicken (4-6 minutes each side) depending on your oven. When it is white all the way through, take it out of the oven and let it cool.
• Boil water, and once water is boiling, add box of penne pasta and cook until al dente.
• While the water is heating up/pasta is cooking -- Dice the squash and the onion. Melt 2 tablespoons of butter in a large pan and add the squash and onion. Right before they are finished, add garlic. Sautee until both are softened.
• When the chicken is cooled down, tear into strips and add to the squash and onion mixture. Add the can of Rotel tomatoes & the jar of sun dried tomato alfredo sauce. Stir and add salt and pepper to taste.
• Drain the penne pasta and toss it with the other 2 tablespoons of butter, add to the sauce, mix the sauce into the pasta well, and then grate fresh cheese on top.
• I like to serve with Pillsbury crescent rolls -- Enjoy!

AM'S 5 STAR CHICKEN & SUN-DRIED TOMATO ALFREDO

Steps:

• -Coat chicken w/ blackening spice, saute both sides and place in oven and cook through and then slice.
• -In frying pan, add extra virgin olive oil, garlic and saute. Add sundried tomatoes & sliced chicken. Add wine & then cream and increase to a low boil and reduce cream, until a bit thickened-add parmesean and salt and pepper to taste. Add/Garnish w/ green onions.
• -Serve over pasta.
• NOTE: When refrigerating, store sauce and pasta in separate containers. It will reheat better this way!

PENNE CHICKEN WITH SUN-DRIED TOMATOES

Steps:

• Cook pasta according to package directions. , In a large bowl, combine the Alfredo sauce, chicken, tomatoes, mushrooms, green onions and pepper. Drain pasta; stir into chicken mixture. Spoon into a greased 13-in. x 9-in. baking dish. , Cover and bake at 350° for 45-50 minutes or until heated through. Uncover; sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted. Freeze Option: Before baking, cover and freeze casserole for up to 3 months. Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or until bubbly.