SPINACH AND SUN-DRIED TOMATO PASTA
I created this simple Sicilian-style pasta dish one day when trying to use up some sun-dried tomatoes.
Provided by madball911
Categories World Cuisine Recipes European Italian
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- In a small saucepan, bring the broth to a boil. Remove from heat. Place the sun-dried tomatoes in the broth 15 minutes, or until softened. Drain, reserving broth, and coarsely chop.
- Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook 9 to 12 minutes, until al dente, and drain.
- Place the pine nuts in a skillet over medium heat. Cook and stir until lightly toasted.
- Heat the olive oil and red pepper flakes in a skillet over medium heat, and saute the garlic 1 minute, until tender. Mix in the spinach, and cook until almost wilted. Pour in the reserved broth, and stir in the chopped sun-dried tomatoes. Continue cooking 2 minutes, or until heated through.
- In a large bowl, toss the cooked pasta with the spinach and tomato mixture and pine nuts. Serve with Parmesan cheese.
Nutrition Facts : Calories 340.3 calories, Carbohydrate 52 g, Cholesterol 4.4 mg, Fat 8.9 g, Fiber 6.1 g, Protein 14.7 g, SaturatedFat 2 g, Sodium 386.1 mg, Sugar 4 g
AMAZING SUN-DRIED TOMATO CREAM SAUCE
This is a recipe I've created myself - and everyone that tries it loves it. It tastes just like at a restaurant and it can be made in the amount of time that it takes to cook pasta!
Provided by ~KAREN~
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Heat the cream and butter in a saucepan over medium heat until almost boiling, but do not boil. Add mozzarella and Parmesan cheeses, and stir until melted. Stir in the sun-dried tomatoes, and season with salt and pepper. Remove from heat and serve over pasta with a sprinkling of pine nuts.
Nutrition Facts : Calories 349.2 calories, Carbohydrate 4.3 g, Cholesterol 115.7 mg, Fat 34.8 g, Fiber 0.5 g, Protein 6.7 g, SaturatedFat 21.2 g, Sodium 280.4 mg, Sugar 1.6 g
PASTA WITH SPICY SUN-DRIED-TOMATO CREAM SAUCE
An easy Pasta with Spicy Sun-Dried-Tomato Cream Sauce recipe
Provided by Hollander Finegold
Categories Milk/Cream Dairy Pasta Pepper Tomato Kid-Friendly Dinner Party Noodle Bon Appétit Oregon Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes (4 main-course) servings
Number Of Ingredients 9
Steps:
- Heat oil in heavy medium saucepan over medium heat. Add garlic; sauté 1 minute. Add tomatoes, cream, red peppers and crushed red pepper; simmer over medium heat 2 minutes. Stir in 1/2 cup basil and simmer 1 minute longer.
- Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 3/4 cup pasta cooking liquid. Return pasta to pot. Add sauce, cheese and 1/2 cup basil and toss to coat. Add enough reserved cooking liquid to pasta to moisten if dry. Season with salt and pepper.
SUN-DRIED TOMATO AND SPINACH CREAM SAUCE
Make and share this Sun-Dried Tomato and Spinach Cream Sauce recipe from Food.com.
Provided by Nay78
Categories Chicken Breast
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Saute` chicken breast pieces and set aside.
- In a very large skillet or pot, saute` spinach, sun-dried tomatoes, and green onions in olive oil for 5 minutes or until the white of the onions are translucent. Add the garlic and basil. Continue to saute` for 1-2 minutes. You may need to add a bit more olive oil if the mixture is dry. Add the flour and saute until very light brown.
- Add the wine, slowly, constantly stirring until thickened. Add the chicken stock and simmer 10-15 minutes.
- Stir in the cheeses until melted.
- Add the cream and butter at the end, heating only until butter is melted and cream is warmed. Top over the pasta of your choice and Parmesan cheese if you like.
Nutrition Facts : Calories 1004.2, Fat 61.9, SaturatedFat 29.8, Cholesterol 182.9, Sodium 2309.5, Carbohydrate 64.2, Fiber 11.7, Sugar 35.8, Protein 38.2
CREAMY SPINACH, BACON AND SUN-DRIED TOMATO SAUCE FOR PASTA
I got the idea for this from a recipe by Kim127. I made this at work last night and it was very good I think.
Provided by JustJanS
Categories Sauces
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a large frypan and fry the onion, garlic and bacon over medium heat for about 10 minutes.
- Add the white wine, cream, spinach and black pepper and bring to a gentle boil; reduce the heat and cook for a couple of minutes.
- Add the sundried tomatoes and parmesan cheese, stir through and serve with the cooked pasta of your choice, with the toasted pinenuts over the top.
- Serve with extra parmesan if you wish.
Nutrition Facts : Calories 850.2, Fat 77.4, SaturatedFat 29.9, Cholesterol 145.3, Sodium 1244.1, Carbohydrate 14, Fiber 3.6, Sugar 4.8, Protein 22.3
SPINACH AND TOMATO SAUCE
My mother in-law is an awesome cook and this was the first meal she made for me when my husband and I were dating. Since then anyone I have ever made this for raves about it and makes it themselves. My kids absolutely love it (they are 5 and 7) and the spinach doesn't scare them away. Even our black lab knows when it's being served for dinner and waits to lick the plates, although there is not much left at the end of this meal. .
Provided by Jennifer D.
Categories Low Cholesterol
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Wash and remove stems of spinach, place in a large pot and fill a quarter of the way with water, add salt if desired.
- Bring to a boil and press down spinach, as it wilts, into boiling water.
- Cover for 5 minutes. Than drain and remove most of the water but not necessary to remove all. Set aside.
- Heat olive oil in medium saucepan, cook diced onion and garlic 5 -7 minutes just until translucent.
- Add diced tomatoes, bouillon cubes, basil, pinch of sugar and Salt and pepper to saucepan.
- Bring to just a boil than lower heat to medium low and cook for 20 minutes.
- While that's cooking use the same pot that you boiled the spinach in to boil more water for your pasta and cook according to package directions.
- Chop already cooked spinach.
- During the last 5 minutes of cooking pasta add the spinach to your tomato sauce.
- Drain pasta and put back into pot, add a ladel full of sauce and mix so spaghetti does not stick together.
- Place pasta on serving plates and spoon sauce over pasta.
- Sprinkle with Romano cheese and serve.
Nutrition Facts : Calories 393.4, Fat 7.2, SaturatedFat 1.1, Cholesterol 0.3, Sodium 552.5, Carbohydrate 64.6, Fiber 4.4, Sugar 6.8, Protein 19.6
SPICY SUN-DRIED TOMATO SAUCE
Medium-spicy flavor, tangy tomato taste (only for real sun-dried tomato lovers) and a bright, sweetish accent from the touch of orange and cinnamon. Use the best sun-dried tomatoes for this recipe. Try it on pasta (I suggest about 1/2 cup per 4 ounces pasta) with parmesan cheese or crumbled feta or toss with beans. It would also make a terrific pizza sauce. This recipe is easily halved and the sauce can be frozen. From Angelica's Home Kitchen in NYC, voted 2006 best vegetarian restaurant.
Provided by Kumquat the Cats fr
Categories Sauces
Time 50m
Yield 7-8 cups, 16 serving(s)
Number Of Ingredients 14
Steps:
- Bring 6 cups of water to a boil in a 3-quart sauce pan. Add the tomatoes and simmer for 2-3 minutes. Remove pan from heat and set aside.
- In another 3-quart saucepan, soften the onions in the oil over medium heat for 5-7 minutes, then add carrots, garlic, cinnamon, orange peel, black pepper, cayenne and salt.
- Reduce heat to low, cover the pan, and simmer for 20 minutes.
- Drain tomatoes and add them to the onion mixture along with 6 cups of fresh water. Raise heat to high and bring sauce to a boil.
- Reduce heat to low and simmer, uncovered, for 10 minutes.
- Remove cinnamon stick (if using) and orange peel. Add the basil and balsamic vinegar.
- Carefully puree the sauce in batches in a blender until smooth. Season with additional sea salt to taste.
CREAMY TOMATO AND SPINACH PASTA
This is one of my favorite recipes of the year so far. Wow. Wow. Wow. I couldn't stop eating it. I didn't have Parmesan, so I skipped it and still loved it. Recipe courtesy of budgetbytes.com.
Provided by AmyZoe
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil over high heat.
- Add the pasta and cook until tender (7 to 10 minutes). Drain the pasta in a colander.
- While waiting for the pasta to cook, dice the onion and mince the garlic.
- Cook both in a large skillet with the olive oil over medium-low heat until softened and transparent, about 5 minutes.
- Add the diced tomatoes with juices, oregano, basil, red pepper flakes, salt, and some freshly cracked pepper to the skillet with the onions and garlic.
- Stir to combine. Add the tomato paste and a 1/2 cup of water to the skillet and stir until the tomato paste is dissolved into the sauce.
- Turn the heat down to low. Cut the cream cheese into a few pieces and then add them to the skillet with the tomato sauce.
- Use a whisk to stir the sauce until the cream cheese has fully melted in and the sauce is creamy.
- Add half of the parmesan to the skillet and whisk until it is melted inches Add the remainder of the parmesan and whisk until melted in again.
- Add the fresh spinach and gently stir it into the sauce until it has wilted (3 to 5 minutes). Add the pasta and stir until it is well coated with the creamy tomato sauce.
- Taste and adjust the salt and pepper as needed. Serve warm.
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BACON SUN DRIED TOMATO PASTA WITH SPINACH AND CREAM ...
From carolinescooking.com
5/5 (1)Total Time 22 minsCategory Main CourseCalories 731 per serving
- Unless you have quick cooking pasta, set your pasta to cook while you make the sauce. Once it has cooked, drain but reserve the pasta water and cover the pasta to keep warm.
- Soak the sundried tomatoes in boiling water while you cook everything else (unless they are in oil in which case skip this step and just slice).
- Cut the bacon in relatively thin slices. Warm a large skillet/frying pan or saute pan over a medium-heat and add the bacon, stirring now and then to avoid it sticking too much and so it cooks on both sides.
- While it's cooking, dice the onion and garlic relatively finely. Slice the sundried tomatoes and roughly chop the spinach.
CREAMY BACON SAUCE WITH SPINACH (FOR GNOCCHI/PASTA ...
From carolinescooking.com
5/5 (5)Total Time 25 minsCategory Main CourseCalories 696 per serving
- Warm a medium skillet/frying pan over a medium heat. Slice the bacon and add it to the pan, stirring now and then until the fat starts to render. Once you have some fat rendered, add the onion and cook, stirring now and then, until the onion is soft and the bacon is starting to crisp.
- Slice the asparagus into small lengths and add to the pan. Cook for a minute or two then add the wine. Let it largely boil away then add the cream.
- Roughly chop the spinach and add it to the pan. Wilt it down - it will just take a minute or two - then add the pecorino. Stir it through so it melts into the cream. Add the cooked gnocchi or pasta and mix it through the sauce then serve.
CREAMY SUN DRIED TOMATO PASTA - RECIPETIN EATS
From recipetineats.com
4.9/5 (25)Total Time 30 minsCategory PastaCalories 400 per serving
- Place the Creamy Sauce ingredients in a blender and puree until smooth. Adjust salt to your taste.
- Heat oil in a large skillet over medium high heat. Add garlic and cook for 20 seconds, then add onion and cook for 3 to 5 minutes until translucent and cooked through.
- Meanwhile, cook your pasta of choice in a large pot of salted boiling water until al dente (just cooked through but still firm). SCOOP out 1 mug of the pasta cooking water, then drain the pasta.
- Add the pasta into the skillet, then pour the Creamy Sauce in, all the spinach and about 1/2 cup of the pasta water (Note 5). Stir to coat the pasta in the sauce and to wilt the spinach. Cook, stirring gently, for about 2 minutes until the sauce is warmed through. Adjust salt to taste.
LINGUINE WITH SPINACH AND SUN-DRIED TOMATO CREAM …
From juliasalbum.com
4.9/5 (138)Total Time 30 minsCategory Main CourseCalories 424 per serving
- Add chopped sun-dried tomatoes and minced garlic. Cook on medium heat for about 30 seconds, constantly stirring.
- Add 1 cup of half-and-half, paprika, and 1/4 teaspoon of salt. Bring to boil and reduce to simmer.
CHICKEN WITH CREAMY SUN DRIED TOMATO SAUCE - …
From recipetineats.com
5/5 (139)Total Time 20 minsCategory Chicken, DinnerCalories 529 per serving
- Sprinkle chicken with salt and pepper. Heat oil from sun dried tomat jar in a large skillet over high heat.
- Add the chicken and cook until golden brown on both sides - 6 minutes total for thigh or 4 minutes for breast. Remove onto a plate, keep warm.
CREAMY SUN-DRIED TOMATO AND SPINACH PASTA - THE …
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5/5 (5)Total Time 30 minsServings 2Calories 811 per serving
CREAMY SUN-DRIED TOMATO FETTUCCINE - KITCHN
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Estimated Reading Time 2 mins
PASTA WITH SUN-DRIED TOMATO CREAM SAUCE - DAMN …
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PASTA WITH SUN DRIED TOMATOES, BACON AND CREAM - …
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CHICKEN AND BACON PASTA WITH SPINACH AND TOMATOES IN ...
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4.8/5 (447)Calories 1154 per servingCategory Main Course
CREAMY SUNDRIED TOMATO PASTA WITH GOAT ... - SAPORITO KITCHEN
From saporitokitchen.com
4.9/5 (15)Calories 453 per servingCategory Main Dishes
- While the pasta is cooking, remove sundried tomatoes from the oil and dice them into small pieces. Crumble goat cheese into smaller pieces and set aside.
- When pasta is done cooking, drain the water from the pasta and return it to the pot you cooked it in.
- Add sundried tomatoes, goat cheese, and milk to the hot pasta and stir until goat cheese is completely melted in.
SUN-DRIED TOMATO, SPINACH, AND BACON CHICKEN - JULIA'S ALBUM
From juliasalbum.com
4.8/5 (175)Calories 766 per servingCategory Main Course
- Butter the bottom of the baking dish. Season chicken breasts from both sides with the Italian salad dressing mix. Place the chicken breasts, flat side down, into the greased baking dish and bake for 15-20 minutes at 375 F.
- In the mean time, heat 1 tablespoon vegetable oil in a large skillet on medium heat. Add spinach and cook for only 1 or 2 minutes until it is heated through and starts to wilt. Remove from heat. Add minced garlic and half and half. Bring to boil. Add shredded mozzarella cheese and keep stirring, on high heat, until mozzarella cheese starts to melt - about 30 seconds. Reduce heat to simmer and keep stirring until you have a nice, smooth creamed spinach - about 30 seconds or 1 more minutes. The creamed spinach should be pretty thick in texture, not watery. If watery, bring to boil again and cook off extra liquid, constantly stirring. Season with salt. Remove from heat.
- Remove the baking pan with chicken breasts from the oven (you baked them for 15-20 minutes). Top each chicken breast with creamed spinach, sun-dried tomatoes (drained from oil and chopped into smaller bites), chopped cooked bacon, and broken slices of pepper jack cheese. Bake in the oven, uncovered for 15-20 more minutes, until the chicken is completely cooked through, no longer pink in the center, and the juices run clear.
ONE POT CREAMY SUN DRIED TOMATO PASTA - BUDGET BYTES
From budgetbytes.com
4.8/5 (98)Calories 388 per serving
- Add the butter and garlic to a deep skillet or Dutch oven. Sauté the garlic over medium heat for about one minute, or until it is very fragrant.
- Add the fettuccine, sun dried tomatoes, dried basil, some freshly cracked pepper, and the chicken broth to the skillet. If needed, break the fettuccine in half to make sure it lays flat in the skillet and is submerged in broth.
- Place a lid on the skillet, turn the heat up to high, and bring the broth to a boil. As soon as it reaches a boil, give the pasta a good stir, replace the lid, and turn the heat down to low or the lowest setting that maintains a simmer.
SALMON PASTA WITH SUN-DRIED TOMATO CREAM SAUCE AND SPINACH ...
From juliasalbum.com
4.9/5 (45)Total Time 30 minsCategory Main CourseCalories 637 per serving
- To the same, now empty, skillet, add chopped sun-dried tomatoes and minced garlic. Cook, stirring, for 1 minute.
CREAMY SUN-DRIED TOMATO CHICKEN WITH MUSHROOM AND SPINACH ...
From urbanblisslife.com
Ratings 22Estimated Reading Time 5 minsServings 4-6Total Time 45 mins
- * If using bone-in, skin-on chicken thighs: cook for 4-6 minutes each side, until the outside is a nice golden brown.* If using skinless, boneless chicken thighs: cook for 3-4 minutes each side, until the outside is a nice golden brown.* If using boneless, skinless chicken breasts: cook for 2-3 minutes each side, until the outside is a nice golden brown.
- Add garlic, mushrooms, and sun-dried tomatoes to the skillet. Cook for 1-2 minutes, stirring regularly.
EASY CREAMY BACON TOMATO PASTA - SALT & LAVENDER
From saltandlavender.com
5/5 (9)Total Time 30 minsCategory Main CourseCalories 509 per serving
- Meanwhile, cut the bacon into small pieces (I like using kitchen shears for this) and add it to a skillet over medium-high heat. Cook the bacon until crispy (about 7-10 minutes).
CHICKEN AND BACON WITH SUN-DRIED TOMATO CREAM SAUCE ...
From juliasalbum.com
4.9/5 (20)Calories 946 per servingCategory Main Course
- Note: if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained oil for sautéing as described below:
- Add 1 cup of heavy cream to the same skillet (from which you removed the chicken and the juices). Bring to boil, add 1 cup of mozzarella cheese, immediately reduce to simmer, constantly stirring to melt the cheese, until the cheese melts.
CREAMY TUSCAN ITALIAN SAUSAGE PASTA - THE RECIPE CRITIC
From therecipecritic.com
4.8/5 (4)Total Time 40 minsCategory Dinner, Main CourseCalories 778 per serving
- In a large skillet add the sausage. Cook and crumble until it is no longer pink. Set aside on a plate.
- Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt. Add the sausage back to the pan and add the pasta and stir until heated throughout.
SUN-DRIED TOMATO AND SPINACH PASTA (NO CREAM, VEGETARIAN ...
From honeywhatscooking.com
5/5 (18)Total Time 35 minsCategory Main CourseCalories 581 per serving
- Heat a dutch castiron on medium heat. Add olive oil, once hot, add crushed red pepper flakes. Saute for about 30 seconds.
ONE POT CREAMY SUN DRIED TOMATO AND SPINACH PASTA WITH ...
From spoonfulofflavor.com
4.8/5 (5)Total Time 35 minsCategory DinnerCalories 386 per serving
- In a large skillet over medium high heat add the olive oil and chicken. Season with salt, pepper, Italian seasoning and red pepper flakes. Cook until the chicken is no longer pink.
- Add in the chicken broth and pasta and stir until combined. Bring to a simmer then lower the heat to medium-low, cover with a lid and cook for 10-15 minutes or until the pasta is tender.
- Add in the dissolved arrowroot/water slurry and stir until the liquid starts to thicken, about 1-2 minutes.
TOMATO SPINACH PASTA - DON'T GO BACON MY HEART
From dontgobaconmyheart.co.uk
5/5 (1)Calories 716 per servingCategory Dinner, Main Course
- In a large pot over medium heat add oil and begin frying the onion. Once soft & slightly browned, add in sun dried tomatoes & garlic and fry for a further couple of minutes.
- Add tomato paste and fry for 2-3mins, then pour in chicken stock. Give it a stir to blend in the tomato puree and deglaze the pan, then pour in cream (important the cream is at room temp and the stock isn't too hot or the cream may curdle).
- Add a chilli flakes, salt and pepper (to taste) then add uncooked pasta. Turn heat to low medium and keep it on a gentle simmer until the pasta is about 75% cooked (stirring fairly frequently). Add in spinach & basil and continue stirring until the spinach wilts down. If the sauce soaks up before the pasta/spinach is cooked add in more hot water or stock as needed. You're looking for it to be al dente though (still a teeny bit hard).
TORTELLINI WITH CREAMY SUN-DRIED TOMATO SAUCE AND SPINACH ...
From rachelcooks.com
4.5/5 (4)Total Time 25 minsCategory PastaCalories 490 per serving
- Cook tortellini according to package directions. (Don’t drain without reserving some of the cooking water!)
- In a large, deep skillet, heat 1 teaspoon olive oil from jar of sundried tomatoes (I have a nonstick skillet – if you feel like you need to add more oil, feel free). Heat over medium heat. When hot, add onions and sprinkle with salt and pepper. Sauté onions until translucent. Add garlic and cook for another minute or until fragrant.
- Add cream and heat until slightly thickened. Stir in Parmesan cheese and cooked tortellini. If desired, add pasta water to achieve desired consistency.
CREAMY SUNDRIED TOMATO & SPINACH PASTA - THE KIWI COUNTRY GIRL
From thekiwicountrygirl.com
5/5 (1)Estimated Reading Time 3 minsServings 4Total Time 40 mins
- Cook pasta according to package directions. Reserve 1/2 cup pasta water before draining. Set cooked pasta aside.
- In a large frying pan over a medium heat melt the butter and add the garlic, cooking for about 2 minutes until the garlic is frangrant. Add the sundried tomatoes and cook for a further 1 minute.
- Add milk, stock and cheese, stir and bring to the boil (about 5 minutes). Allow to simmer for 15 minutes or until the cheese is all melted and the sauce starts to thicken up.
- Add pasta and spinach and cook for 2-3 minutes until the pasta is heated through and the spinach is wilted. Add the pasta water if the sauce needs thinning out.
CREAMY SUN-DRIED TOMATO PASTA - THE ALMOND EATER
From thealmondeater.com
5/5 (2)Total Time 25 minsCategory DinnerCalories 661 per serving
- Whisk the milk and arrowroot together in a bowl and set aside. Then, cook the sauce: heat olive oil in a large skillet over medium heat, then cook the sausage completely. Once cooked, use a slotted spoon to remove it and set in aside.
- In the same skillet, reduce heat to medium-low and cook the garlic for 1 minute. Then, pour the milk mixture into the skillet, then stir in HALF the cheese until it's melted, then add the rest of the cheese (the result should be a cheese sauce). Last, add in the sun-dried tomatoes and spinach and stir until spinach is wilted, 1-2 minutes.
- Add the cooked pasta and sausage to the skillet then stir until everything is combined. Top pasta with red pepper flakes and chopped parsley (optional) and enjoy!
CREAMY SUN-DRIED TOMATO AND SPINACH PASTA FROM THE PANTRY ...
From entertainingwithbeth.com
Reviews 81Calories 586 per servingCategory Pasta
- Add the sun-dried tomatoes to a blender, oil and all, along with the water, Italian seasoning, salt, freshly cracked pepper, and parsley. Blend until a chunky paste forms. Set aside.
- Meanwhile, prepare the béchamel sauce, in a deep skillet melt the butter, then add the flour, whisk until combined and then cook for 1-minute. Slowly add the milk, salt, pepper, and garlic, whisk to combine.
- Add the sundried to tomato paste to the béchamel sauce, whisk to combine. Add a ladle of hot pasta water if needed to thin out a bit. Add the spinach, whisk until wilted.
PASTA WITH BACON, SUN-DRIED TOMATO, AND MASCARPONE - FOODTASIA
From foodtasia.com
- Cook the pasta in salted, boiling water until al dente. Drain, reserving some of the cooking water to thin the sauce. Toss pasta with butter. Set aside and keep warm. (I wrap mine in a blanket)
- Season the chicken breasts with salt and pepper. Grill, pan grill, or sauté in olive oil until done. Sprinkle with 1/2 teaspoon Italian seasoning. Let rest until ready to serve, then slice.
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