Chicken Artichoke And Sun Dried Tomato Pasta Recipes

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ARTICHOKE AND SUN-DRIED TOMATO CHICKEN

Chicken is browned, and then cooked with artichoke hearts, tomatoes, and sun-dried tomato pesto in this simple, elegant recipe.

Provided by LMB27

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 35m

Yield 4

Number Of Ingredients 6



Artichoke and Sun-Dried Tomato Chicken image

Steps:

  • Season both sides of chicken breasts with salt and pepper. Heat oil in a large skillet over medium-high heat. Place chicken in skillet; cook, turning once to brown each side. Remove chicken from pan, and set aside.
  • Pour tomatoes into pan; cook for 1 minute, stirring constantly, and incorporating any brown bits from bottom of pan. Stir in pesto and artichokes, and return chicken to pan. Cover, and reduce heat to medium. Simmer for 5 to 10 minutes, or until chicken is cooked through.

Nutrition Facts : Calories 228.2 calories, Carbohydrate 11.4 g, Cholesterol 68.4 mg, Fat 6.5 g, Fiber 3.4 g, Protein 30.5 g, SaturatedFat 1 g, Sodium 865.5 mg, Sugar 0.4 g

4 skinless, boneless chicken breast halves
salt and pepper to taste
2 teaspoons olive oil
1 (14.5 ounce) can diced tomatoes with green peppers and onions
¼ cup sun-dried tomato pesto
1 (14 ounce) can artichoke hearts in water, drained and quartered

CHICKEN WITH ARTICHOKES AND SUNDRIED TOMATOES

Sun-dried tomatoes and feta cheese give this simple chicken dish a delightfully different twist.

Provided by Bren

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 6

Number Of Ingredients 14



Chicken with Artichokes and Sundried Tomatoes image

Steps:

  • Heat olive oil in a large skillet over medium-high heat; cook and stir onion and garlic in hot oil for 1 minute. Add chicken; cook and stir until chicken is no longer pink, 5 to 10 minutes. Stir chicken broth, artichoke hearts with juice, sun-dried tomatoes, olives, salt, oregano, basil, and black pepper into chicken mixture; cover skillet and simmer until chicken is cooked through, about 10 more minutes.
  • Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain and transfer pasta to a platter; spoon chicken mixture over pasta. Sprinkle with feta cheese.

Nutrition Facts : Calories 512.1 calories, Carbohydrate 49.9 g, Cholesterol 78 mg, Fat 21 g, Fiber 7.2 g, Protein 33.3 g, SaturatedFat 7.3 g, Sodium 1722 mg, Sugar 3.4 g

2 tablespoons olive oil
½ onion, sliced
2 cloves garlic, minced
1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
½ cup chicken broth
1 (15 ounce) can quartered artichoke hearts, undrained
1 (6 ounce) jar sun-dried tomatoes, drained and cut into quarters
1 (4 ounce) can sliced olives, drained
1 teaspoon salt
½ teaspoon dried oregano
½ teaspoon dried basil
freshly ground black pepper to taste
1 (12 ounce) package angel hair pasta
1 (8 ounce) package crumbled feta cheese

DROP DEAD FABULOUS CHICKEN, ARTICHOKE, SUN-DRIED TOMATO PASTA

Seriously, folks. This is the BEST pasta recipe ever. You. will. love. it. I got it from my favorite internet chef. I'd post her info, but I don't want to share. :)

Provided by Little Red Bug

Categories     < 30 Mins

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 11



Drop Dead Fabulous Chicken, Artichoke, Sun-Dried Tomato Pasta image

Steps:

  • Boil pasta according to directions.
  • Meanwhile, heat olive oil in a large skillet over medium heat.
  • Add onions and garlic. Cook until softened.
  • Add chicken, tomatoes, and artichoke hearts. Stir until heated all the way through.
  • Stir in heavy cream.
  • Let this simmer for five minutes.
  • Pour over cooked al dente pasta.

Nutrition Facts : Calories 1243.8, Fat 74.3, SaturatedFat 36.1, Cholesterol 305.6, Sodium 1570.2, Carbohydrate 90, Fiber 18.2, Sugar 21.5, Protein 63.4

1 rotisserie-cooked chicken (shredded and free of bones and skin)
2 cups heavy cream
2 green onions (chopped)
1/2 lb penne pasta
1 garlic clove (minced)
1 (7 1/2 ounce) jar sun-dried tomatoes (drained and chopped)
2 (6 ounce) jars marinated artichoke hearts (drained and quartered)
1/2 cup basil
1/2 cup parsley
1/2 cup freshly grated parmesan cheese
1 tablespoon olive oil

ARTICHOKE AND SUN-DRIED TOMATO STUFFED CHICKEN BREAST

Provided by Guy Fieri

Categories     main-dish

Time 1h

Yield 4 portions

Number Of Ingredients 12



Artichoke and Sun-Dried Tomato Stuffed Chicken Breast image

Steps:

  • In a saute pan over medium heat, add 1 tablespoon of the oil. When the oil is hot add the onions and saute until translucent. Stir in the artichokes and sun-dried tomatoes. Saute for 3 to 5 minutes, then add the salt, pepper and garlic. When the garlic begins to lightly brown, deglaze with 1/4 cup of the white wine. Stir in 2 tablespoons of the butter, allow it to melt, then toss in the Parmesan and parsley.
  • Remove from the heat and allow to cool before stuffing the chicken breast.
  • Rinse, trim and pound out chicken breasts to about 1/4-inch thick. Do not over-pound as holes in the chicken will make it difficult for the chicken to retain the stuffing.
  • Put 1/4 of the stuffing mixture at 1 end of a chicken breast. Gentle roll the chicken breast folding the ends in to help keep the stuffing from coming out during the cooking process. Secure the chicken roll with 2 toothpicks. Repeat with remaining chicken breasts and stuffing.
  • Heat the 2 tablespoons of the remaining oil in a medium saute pan over high heat. Add the chicken breasts, with the secured side of the chicken first, to insure the roll with stay together. Brown the chicken on all sides, add remaining butter, and deglaze with remaining white wine.
  • Reduce the heat to low and cover the pan. Cook until the internal temperature reaches 165 degrees F on an instant-read thermometer, about 10 minutes.
  • Remove the chicken to a cutting board and discard the toothpicks. Slice each breast on a bias into 5 pieces and transfer to a serving platter. Drizzle with remaining pan drippings, garnish with a sprinkle of Parmesan and serve.

3 tablespoons olive oil, divided
1/2 cup chopped red onion
3/4 cup chopped marinated artichoke hearts
1/2 cup chopped marinated sun-dried tomatoes
1/2 teaspoon salt
1/2 teaspoon fresh cracked black pepper
2 tablespoons minced garlic
1/2 cup white wine, divided
3 tablespoons butter, divided
1/4 cup grated Parmesan
1/2 tablespoon finely chopped Italian parsley leaves
4 boneless, skinless chicken breasts

CHICKEN, BASIL AND SUN-DRIED TOMATO PASTA

Make and share this Chicken, Basil and Sun-Dried Tomato Pasta recipe from Food.com.

Provided by Sonya01

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10



Chicken, Basil and Sun-Dried Tomato Pasta image

Steps:

  • Grill, steam or microwave chicken breasts until they are tender and cooked through.
  • Cut into strips.
  • Heat oil in a large pan, add onion and tomatoes; stir over heat until onion is soft.
  • Add wine, bring to boil, reduce heat; simmer, uncovered for 1 minute
  • Add tomato paste, sugar and fresh basil; stir until smooth.
  • Add cream and chicken; stir over low heat until heated though.
  • Spoon over freshly cooked pasta; garnish with basil.
  • enjoy.

2 chicken breast fillets
1 tablespoon oil
1 onion, thinly sliced
1/2 cup chopped sun-dried tomato
1/2 cup white wine
2 tablespoons tomato paste
2 teaspoons sugar
2 tablespoons shredded fresh basil
300 ml cream
400 g pasta, cooked until al dente

ARTICHOKE CHICKEN PASTA

Here's a colorful, delicious chicken dish that's easy enough for weeknights, yet special enough for guests. Oregano, garlic and a light wine sauce add lovely flavor. -Cathy Dick, Roanoke, Virginia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15



Artichoke Chicken Pasta image

Steps:

  • Cook fettuccine according to package directions; drain., Meanwhile, in a small bowl, mix flour, wine and broth until smooth. In a large skillet coated with cooking spray, heat 2 teaspoons oil over medium heat. Add chicken; cook and stir 2-4 minutes or until no longer pink. Remove from pan., In same skillet, heat remaining oil over medium-high heat. Add broccoli; cook and stir 2 minutes. Add mushrooms, tomatoes and garlic; cook and stir 2 minutes longer. Stir in artichoke hearts, salt, oregano and flour mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes., Add fettuccine, chicken and parsley; heat through, tossing to combine. Sprinkle with cheese.

Nutrition Facts : Calories 378 calories, Fat 8g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 668mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 2g fiber), Protein 33g protein. Diabetic Exchanges

6 ounces uncooked fettuccine
2 teaspoons all-purpose flour
1/3 cup dry white wine or broth
1/4 cup reduced-sodium chicken broth
3 teaspoons olive oil, divided
1 pound boneless skinless chicken breasts, cut into thin strips
1/2 cup fresh broccoli florets
1/2 cup sliced fresh mushrooms
1/2 cup cherry tomatoes, halved
2 garlic cloves, minced
1 can (14 ounces) water-packed artichoke hearts, drained and halved
1/2 teaspoon salt
1/2 teaspoon dried oregano
1 tablespoon minced fresh parsley
1 tablespoon shredded Parmesan cheese

CHICKEN ARTICHOKE PASTA

Here's a main course my whole family likes, including the kids! Similar to a restaurant favorite, it uses canned artichokes and olives and a jar of sun-dried tomatoes. It's so simple, I often leave the ingredients on the counter for my husband to fix. -Beth Washington, Ayer, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 11



Chicken Artichoke Pasta image

Steps:

  • Cook pasta according to package directions. Meanwhile, sprinkle chicken with the oregano, salt and pepper. In a large skillet, saute chicken in oil until no longer pink. Add garlic; cook 1 minute longer. , Stir in the artichokes, tomatoes and olives; heat through. Drain pasta; toss with chicken mixture. Sprinkle with cheese.

Nutrition Facts : Calories 442 calories, Fat 17g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 520mg sodium, Carbohydrate 42g carbohydrate (2g sugars, Fiber 4g fiber), Protein 32g protein.

8 ounces uncooked bow tie pasta
1-1/2 pounds boneless skinless chicken breasts, cubed
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
1 to 2 tablespoons minced garlic
2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and quartered
1 jar (8-1/2 ounces) oil-packed sun-dried tomatoes, quartered
1 can (2-1/4 ounces) sliced ripe olives, drained
Shredded Parmesan cheese

CHICKEN, ARTICHOKE AND SUN-DRIED TOMATO WITH PESTO

This is a recipe that I made up, using whatever I had left over in the pantry and the freezer. It came out great, so I thought I would share it. For best results, use my pesto recipe: recipe#343277 . Enjoy!

Provided by Chef Art

Categories     < 30 Mins

Time 25m

Yield 2 serving(s)

Number Of Ingredients 11



Chicken, Artichoke and Sun-Dried Tomato With Pesto image

Steps:

  • Fill a large saucepan with water and bring to a boil over HIGH heat and add salt.
  • Add the pasta and cook, stirring occasionally until barely tender, about 4 minutes.
  • Reserve 1 cup of the cooking water and drain the pasta.
  • In a separate skillet, heat the olive oil on MEDIUM.
  • Add the chicken and garlic and cook throughout (about 3-5 minutes).
  • Add the artichokes, sun-dried tomatoes, reserved cooking water, ginger, thyme, and pesto and cook 1-2 minutes more. Use my pesto recipe: http://www.recipezaar.com/rz.193016.
  • Toss all ingredients together with the pasta and cheese. Add more cheese is desired. Season with salt and pepper to taste.

8 ounces angel hair pasta, uncooked
1 teaspoon olive oil
1 lb boneless skinless chicken breast, cubed
2 teaspoons garlic, minced
1 teaspoon ground ginger
1 teaspoon dried thyme
1 (14 ounce) can artichokes (quartered)
1/2 cup pesto sauce (Use my pesto Ardolino-Style Homemade Pesto)
8 ounces sun-dried tomatoes packed in oil, drained and sliced julienne
salt and pepper (to taste)
1/4 cup parmesan cheese, plus more if needed

CARRIE'S ARTICHOKE AND SUN-DRIED TOMATO PASTA

A versatile pasta dish with a wine based sauce: prawns and chicken are excellent additions to this recipe.

Provided by CARRIE33

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 4

Number Of Ingredients 13



Carrie's Artichoke and Sun-Dried Tomato Pasta image

Steps:

  • Fill a large pot with lightly salted water and bring it to a rolling boil.
  • While the water is heating, melt the butter over medium heat in a large saucepan. Add the onions, mushrooms, and garlic; cook and stir until tender, about 5 minutes.
  • Stir in the sun-dried tomatoes, olives, artichoke hearts, wine, and lemon juice. Bring to a boil; reduce the heat and simmer until liquid is reduced by a third, about 4 minutes.
  • Cook the fresh pasta in boiling water until done, about 2 minutes. Drain.
  • Toss pasta with sauce. Top with fresh tomatoes and cheese, add pepper to taste, and serve.

Nutrition Facts : Calories 611.5 calories, Carbohydrate 61.1 g, Cholesterol 94.3 mg, Fat 29.5 g, Fiber 8.9 g, Protein 21.3 g, SaturatedFat 11.9 g, Sodium 887.7 mg, Sugar 3.2 g

1 (8 ounce) package fresh fettuccine
4 tablespoons butter
½ medium onion, chopped
1 (8 ounce) package sliced mushrooms
3 cloves garlic, crushed
⅔ (8 ounce) jar sun-dried tomatoes, packed in oil
1 (2 ounce) can sliced black olives, drained
10 ounces marinated artichoke hearts
1 cup dry white wine
2 tablespoons lemon juice
1 ripe tomato, chopped
1 cup Parmesan cheese
1 teaspoon black pepper

CHICKEN /W SUN-DRIED TOMATO & ARTICHOKE ALFREDO

A quick & easy dinner I thought of after coming home from a long road trip. I was very tired but wanted something as tasty as all the great food we had on holiday! (We had just returned from Pismo Beach, and Sequoia National Park)

Provided by Teddys Mommy

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 6



Chicken /W Sun-Dried Tomato & Artichoke Alfredo image

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.

Nutrition Facts : Calories 181.6, Fat 7.1, SaturatedFat 2, Cholesterol 46.4, Sodium 139.9, Carbohydrate 12.8, Fiber 8.7, Sugar 1.6, Protein 18.2

2 large chicken breasts
1 (14 ounce) can small artichoke hearts
1 (15 ounce) jar alfredo sauce (I like Bertolli)
2 tablespoons julieanned sun-dried tomatoes
4 slices julieanned prosciutto
cooked angel hair pasta

CHICKEN W SUN-DRIED TOMATOES & ARTICHOKE HEARTS

I first had this dish at a wonderful Italian restaurant that would eventually become my favorite place to eat. My request for the recipe was, of course, denied. Over the months, as I got to know the servers, I questioned the ingredients of this dish. This is extremely close to the restaurant dish. You may use your choice of alfredo sauces and pasta. recipe #76 appears very close to the restaurant style alfredo. I like this with fettuccine but some like angel hair pasta. Your choice. :-)

Provided by racrgal

Categories     Chicken

Time 55m

Yield 4

Number Of Ingredients 9



Chicken W Sun-Dried Tomatoes & Artichoke Hearts image

Steps:

  • If using dried sun dried tomatoes, dice and place in a cup of water to soak. If using oil packed sun dried tomatoes, rinse off oil and dice.
  • Place olive oil in a large skillet. Add chicken and garlic and saute until chicken is tender.
  • Place artichoke hearts, sun dried tomatoes, oregano, red pepper and alfredo sauce in large saucepan. Heat through but do not bring to a boil.
  • Stir chicken into artichoke mixture.
  • Serve over your choice of pasta.

Nutrition Facts : Calories 383.8, Fat 11, SaturatedFat 1.8, Cholesterol 75.5, Sodium 321.2, Carbohydrate 42, Fiber 12, Sugar 3.3, Protein 30.9

4 boneless skinless chicken breasts
2 tablespoons olive oil
2 teaspoons garlic
1 (10 ounce) can artichoke hearts, in water
1/2 cup sun-dried tomato, dicedl
1/4 teaspoon oregano
1/8 teaspoon red pepper flakes
2 cups alfredo sauce
3 cups cooked pasta

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CHICKEN WITH ARTICHOKES AND TOMATOES - SEASONS AND SUPPERS
Instructions. Preheat oven to 400° F. Heat olive oil in an oven-proof skillet, over medium-high heat. Dry, then salt and pepper the chicken. Add chicken to the hot pan, skin side down and cook until golden brown, 6-7 minutes. Flip chicken over and cook 3-4 minutes on the other side. Remove chicken to a plate.
From seasonsandsuppers.ca


CHICKEN, ARTICHOKE AND SUN-DRIED TOMATO PASTA | ARTICHOKE ...
Nov 7, 2020 - This Chicken, Artichoke, and Sun-Dried Tomato Pasta Recipe with white wine sauce is loaded with tender chicken and topped with goat cheese.
From pinterest.ca


ARTICHOKE AND SUN-DRIED TOMATO PASTA - THE SPRUCE EATS
Sauté the minced garlic in olive oil over medium heat until fragrant, about 30 seconds. Add the red bell pepper and allow to heat for another 1 to 2 minutes. Add the sun-dried tomatoes, artichoke hearts, olives, and basil and allow to cook until heated through, stirring frequently, for about 2 to 3 more minutes.
From thespruceeats.com


CHICKEN WITH SUN-DRIED TOMATOES AND ARTICHOKES
Add sun-dried tomatoes and 1 teaspoon Italian seasoning. Continue simmering for 1-2 minutes, until the liquid is slightly reduced. Stir in the cream and artichoke hearts. Cook for 2-3 minutes, stirring frequently, until warmed through. Return chicken to the skillet, spooning a bit of sauce over each piece.
From nourish-and-fete.com


ARTICHOKE AND SUN-DRIED TOMATO CHICKEN - SKILLET
Artichoke and Sun-Dried Tomato Chicken. Chicken is browned, and then cooked with artichoke hearts, tomatoes, and sun-dried tomato pesto in this simple, elegant recipe. 228 calories; protein 30.5g; carbohydrates 11.4g; fat 6.5g; cholesterol 68.4mg; sodium 865.5mg. prep:10 mins. cook:25 mins. total:35 mins. Servings:4. Yield:4 servings. Ingredients. 4 …
From worldrecipes.org


SUN DRIED TOMATOES ON PIZZA - THERESCIPES.INFO
Sun-Dried Tomato Pizza Recipe | MyRecipes best www.myrecipes.com. Add tomatoes, one at a time, through food chute; process until minced.Advertisement. Step 2. Spread cream cheese over bread shell. Sprinkle tomato mixture over cream cheese, covering cheese completely.
From therecipes.info


ARTICHOKE AND SUN-DRIED TOMATO, PESTO CHICKEN PIZZA
Heat oven to 350°F. While oven heats up, flour a work surface and using a rolling pin, roll out the pizza dough into a circle or rectangle. Once rolled, transfer it to a large baking sheet. 3. Add the pesto evenly throughout the pizza dough, then add shredded mozzarella cheese, chicken, artichokes, and sundried tomatoes.
From starfinefoods.com


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