Classico Sun Dried Tomato Alfredo Recipes

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FUSILLI WITH CHICKEN, SUN-DRIED TOMATOES AND ASPARAGUS ALFREDO

A creamy sundried alfredo pasta that is delicious and so easy to make. This is great for after work. Dinner in 1/2 hour. Serve with salad and you're all set.

Provided by DianeNJ

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6



Fusilli With Chicken, Sun-Dried Tomatoes and Asparagus Alfredo image

Steps:

  • First cook pasta till al dente and keep hot.
  • While the pasta is cooking I microwave and heat the chicken. I then microwave the asparagus in a little water for 7-8 mins watch to see they do not over cook.
  • In large frying pan heat sauce. Add the sundried tomatoes, chicken and asparagus heat through. Stir in the fusilli pasta and mix to coat.
  • Serve with parmesan cheese.

Nutrition Facts : Calories 536.4, Fat 5.2, SaturatedFat 1, Cholesterol 29.8, Sodium 85, Carbohydrate 93.3, Fiber 6.8, Sugar 3.6, Protein 29.3

1 lb fusilli or 1 lb penne pasta
1 cup grilled chicken breast strips (defrosted)
1/2 cup sun-dried tomato packed in oil (sliced)
1 bunch asparagus (cut in pieces and steamed)
15 ounces Classico Alfredo with sun dried tomatoes
parmesan cheese

SPICY SUN-DRIED TOMATO CHICKEN ALFREDO

A flavourful all-in-one pasta dish with a bit of a kick. This is one of my 20 minute wonder meals that pleases anyone that I have served it to. It takes a bit to get the timing perfected, depending on the noodles you use but once you have it down-pat, it's great. If you're not into the spices, just omit them and it's still excellent. My kids always ask for seconds.

Provided by Claire_Beauchamp in

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12



Spicy Sun-Dried Tomato Chicken Alfredo image

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.

Nutrition Facts : Calories 262.4, Fat 4.8, SaturatedFat 0.8, Cholesterol 34.2, Sodium 72.6, Carbohydrate 34.1, Fiber 1.8, Sugar 1.9, Protein 19.5

1 (16 ounce) jar Classico Alfredo with sun dried tomatoes
2 boneless skinless chicken breasts, cubed
1/2 onion, thinly sliced
2 garlic cloves, crushed
1 teaspoon season salt
1/2 jalapeno pepper, finely chopped (optional)
1 teaspoon tandoori masala (optional)
1/2 teaspoon hot red pepper (optional)
3 sun-dried tomatoes
1 cup california-blend frozen vegetables
2 cups rotini noodles, uncooked
1 tablespoon extra virgin olive oil

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



Sun-Dried Tomato Chicken Alfredo image

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

½ pound penne pasta
6 ounces bacon, chopped
½ pound boneless chicken thighs, cut into 1-inch pieces
½ teaspoon garlic salt
1 teaspoon cantanzaro herbs (from Savory Spice Shop®)
¼ cup butter
5 tablespoons all-purpose flour
2 cups milk
½ cup grated fontina cheese
¼ cup grated Parmesan cheese
¼ cup provolone cheese
1 ¾ ounces chopped sun-dried tomatoes

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