Chicken Basil And Sun Dried Tomato Pasta Recipes

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.

Steps:

• Heat skillet on medium. Spray with nonstick spray.
• Cook pasta according to directions. (I put the water on to boil while I'm cooking the garlic/onions/chicken, so the pasta is finished about the same time as the rest.).
• Toss in onion and garlic. Stir 1 minute.
• Add chicken. Stir and cook 3-5 minutes, until chicken is mostly cooked through. At this point, I sprinkled with some ground pepper.
• Add can of diced tomatoes and half of basil.
• Simmer 3-5 minutes, until basil is wilted.
• Add sun-dried tomatoes and rest of basil.
• Simmer another 2 minutes or so, to let the sun-dried tomatoes soften.
• Spoon on top of pasta. Sprinkle with parmesan cheese & enjoy!

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.

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.

Steps:

• Heat 1 tablespoon oil in frying pan over medium-high heat.
• Season chicken with salt and pepper, add to pan and cook for 5-7 minutes each side or until cooked through.
• Transfer to a plate and cover to keep warm.
• Cook pasta according to packet direction, drain and return to saucepan.
• Heat remaining oil in pan, add tomatoes and toss for a minute.
• Thinly slice chicken and return to pan; add pesto and cream and toss over low heat til well combined.
• Add pasta and mix well, season with salt and pepper if desired.
• Serve accompanied with parmesan cheese.