Sun Dried Tomato Bruschetta Chicken With Pasta Food

CREAMY SUN DRIED TOMATO CHICKEN PASTA

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.

CREAMY SUN-DRIED TOMATO CHICKEN PASTA

Steps:

• 1. Drain 3 tablespoons of oil from the sun-dried tomato jar into a large pot or skillet with sides. Chop the sun-dried tomatoes and set aside.2. Set the pot over medium-high heat. Add the chicken, 3 teaspoons Italian seasoning, the paprika, and a pinch each of red pepper flakes, salt, and pepper. Cook until golden brown, 5 minutes. Add 1/4 cup parmesan, cook another minute, then remove the chicken from the pot. 3. To the same pot, add the butter, shallot, garlic, and 1 teaspoon Italian seasoning. Cook until fragrant, about 3 minutes. Add 3 1/2 cups water. Bring to a boil, add the pasta, and cook, stirring often, until the pasta is al dente, 8 minutes. Stir in the cream, mustard, parmesan, spinach, and chopped sun-dried tomatoes. Slide the chicken and any juices left on the plate.4. Serve the pasta topped with lemon juice and fresh parmesan.

SUN DRIED TOMATO BRUSCHETTA CHICKEN WITH PASTA

Steps:

• Heat a large skillet over medium high heat.
• Meanwhile, fill a large 12-quart pot with water, cover and bring to a boil over high heat.
• Drizzle 1 Tbsp olive oil into skillet, immediately add chicken breast. Sprinkle with salt and pepper. Cook 3-5 minutes on each side until cooked through.
• While chicken cooks, prepare basil and mozzarella cheese. Chop both into bite size pieces. Drain diced tomatoes into a cup and reserve liquid. In a medium size bowl combine diced tomatoes, Parmesan cheese, sun-dried tomatoes, basil and ½ of mozzarella cheese. Stir to combine.
• Add a small handful of salt to boiling pasta water. Cook pasta to al dente; meaning it still has a little bite to it (approximately 8-10 minutes).
• Once chicken is cooked, add tomato liquid to pan. Spoon the tomato cheese mixture over the chicken breasts. Cover and reduce to simmer.
• Drain pasta and return to the hot pan. Drizzle pasta with remaining olive oil and sprinkle with rosemary. Toss to combine.
• Place pasta and chicken on plate or platter, sprinkle remaining mozzarella cheese over top and garnish with basil and sun-dried tomato if desired.

SUNDRIED TOMATO & CHICKEN BRUSCHETTA

Steps:

• Heat broiler.
• Combine chicken, tomatoes, mayo and garlic; spread onto cut sides of bread. Sprinkle with cheese.
• Broil 1 min. or until cheese is melted.

SUN-DRIED TOMATO BRUSCHETTA

Steps:

• Pour boiling water over tomatoes for 30 minutes, remove and pat dry.
• Slice and toast bread.
• Rub both sides of each slice with split garlic clove.
• Place tomatoes in a shallow bowl and mix with olive oil and seasonings.
• Place tomato mixture on each slice of bread and top with parmesan cheese.
• Place bread on baking sheet and stick under broiler until cheese bubbles and browns.

CHICKEN AND SUN-DRIED TOMATO BRUSCHETTA

Steps:

• Place the chicken and 1 cup salad dressing in a bowl.
• Cover, and marinate at least 3 hours in the refrigerator.
• Preheat the grill for high he.
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• Lightly oil the grill grate.
• Discard dressing used for marinating, and grill chicken 7 minutes per side, or until juices run clear.
• Cool and shred.
• In a large bowl, mix the cooked chicken, spinach, feta cheese, sun-dried tomatoes, and remaining dressing.
• Brush the focaccia bread with olive oil, and cook 1 minute per side on the prepared grill, or until lightly toasted.
• Place portions of the chicken mixture on the toasted focaccia to serve.