GARLIC SUN-DRIED TOMATO PASTA
I love garlic so when I wanted a change from tomato sauce on my pasta, I threw a few ingredients in my frying pan and came up with this. Cut down on the garlic if it's too much for you. Add hot pepper flakes if you like spice. Cook vegetable of your choice with pasta if you want. Every time I make this, it's different. Hope you enjoy it as much as we do.
Provided by DeeDee
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In small frying pan, saute all ingredients (on low) except pasta.
- Do not let the garlic brown.
- If it does, remove from heat immediately and let sit off of burner.
- The longer it sits, the stronger the flavour in the oil.
- Boil the pasta according to directions.
- For a variation, you can add frozen peas to pasta water, or you can add broccoli flowerets to the last couple of minutes of boiling.
- Strain pasta and toss with oil mixture.
- Top with parmasan cheese and enjoy!
Nutrition Facts : Calories 477.6, Fat 19.3, SaturatedFat 2.7, Sodium 85.7, Carbohydrate 66.4, Fiber 4, Sugar 4.2, Protein 12
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
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
ARTICHOKE AND SUN-DRIED TOMATO STUFFED CHICKEN BREAST
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.
SAUSAGE, ARTICHOKE & SUN DRIED TOMATO WITH PASTA
Make and share this Sausage, Artichoke & Sun Dried Tomato With Pasta recipe from Food.com.
Provided by Dizdezi
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Set up pot for pasta and cook as directed.
- Chop sun dried tomatoes with oil in mini chopper until finely chopped. Cut up fully cooked chicken sausage. Empty sun dried tomatoes into skillet with cut up chicken and cook together until chicken is browned (remember its already cooked, just browning it - about 2 minutes) transfer to a separate dish. Cut up artichokes and put into same pan as sun dried tomatoes were cooked in with minced garlic and 1 tablespoon of olive oil, cook about 2 minutes. Add chicken broth, white wine, basil, parsley, salt and pepper and cook for about 2-5 minutes. Add chicken and sun dried tomatoes to mixture and simmer about 2 minutes. Drain pasta (do not rinse) pour mixture over pasta and serve immediately. Garnish with grated cheese.
Nutrition Facts : Calories 453.6, Fat 11.2, SaturatedFat 3.2, Cholesterol 71.2, Sodium 451.4, Carbohydrate 68.4, Fiber 9.3, Sugar 2.6, Protein 18.5
LINDA'S SUN-DRIED TOMATO PASTA FRESCA
This is a variation on my Pasta Fresca recipe I came up with when I had dried a ton of Roma tomatoes in my food dehydrator. It is very pretty to look at and goes well with light sauces so it is economical as well. It is a little more difficult to roll out than the Pasta Fresca egg noodles but worth the extra effort. Serve simply with olive oil, butter, minced garlic, kosher salt and cracked black pepper and lots of fresh basil and flat leaf parsley. Pass the parmesan!
Provided by Secret Agent
Categories One Dish Meal
Time 29m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Put flour and sun dried tomatoes into your food processor and whiz for about 30 seconds. Check the size of the tomatoes since they should be pulverized. Whiz another 30 seconds if you need to.
- Add the eggs and pulse a few times, scrape down the bowl, and whiz until the pasta starts coming together.
- If the pasta dough is too crumbly to hold together when you squeeze it in your hand you should add another egg yolk and whiz some more.
- Just as in the pasta fresca recipe you should dump everything into a zip lock bag and press together to form a log.
- Store in the fridge for 30 minutes to relax the gluten.
- Cut the log into 8 discs.
- With your pasta machine or mixer attachment knead the discs 4 or 5 times until they are smooth and satiny. Flour is your friend so make sure you use lots of it when rolling and cutting pasta!
- When all are kneaded, roll them to the desired thickness one setting at a time. On my Kitchen Aid I roll to #6 and on my Atlas I roll to #7.
- Attach your fettuccine cutter and cut strips flouring like mad so they don't stick. Spaghetti and other cuts do not work as well as fettuccine cutters.
- Let dry while you boil a large pot of salted water with a tablespoon of olive oil in it and make the simple sauce described above.
- Remember, fresh pasta cooks lots faster than dried pasta from a box. Check fettuccine after 2 minutes and keep checking until the desired tenderness is reached.
- To freeze pasta fresca, separate into four portions and loop them into little nests. Freeze in small containers so they are not crushed and don't stick together.
- In my pasta fresca recipe I neglected to say that I stir my frozen pasta with either a chopstick or the handle of a wooden spoon. This works better than spoons and the many pasta ladles on the market.
- I hope you enjoy this recipe.
Nutrition Facts : Calories 423.5, Fat 6, SaturatedFat 1.7, Cholesterol 211.5, Sodium 142.6, Carbohydrate 73.8, Fiber 3, Sugar 1.9, Protein 16.4
SUN-DRIED TOMATO ARTICHOKE CHICKEN
A yummy recipe that came in a Publix flyer in the newspaper. We can't wait to try this, they recommend serving it with Arugula Macadamia Salad and a Chardonnay wine.
Provided by Pixies Kitchen
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat saute pan on medium high for 2 to 3 minutes. Cut chicken into 1 inch chunks, place in bag. Add flour and shake to coat.
- Place oil in pan, add chicken and cook 2 - 3 minutes or until chicken begins to brown.
- Stir in wine, reduce heat to medium - low and cook until wine has slightly reduced.
- Squeeze juice of 1/2 lemon over chicken and then stir in artichoke hearts, sun-dried tomatoes, butter, salt, and pepper.
- Cover and cook an additional 2 - 3 minutes until chicken is done.
- Remove chicken from heat and stir in thyme then sprinkle with cheese and serve.
Nutrition Facts : Calories 430.5, Fat 16, SaturatedFat 5.2, Cholesterol 116.2, Sodium 865.5, Carbohydrate 23.4, Fiber 7.4, Sugar 3, Protein 45.6
CHICKEN, PESTO AND SUN-DRIED TOMATO PASTA
This is one of the most requested recipes in our house; simple, very tasty and healthy. Goes down a treat with a nice glass of white!
Provided by currybunny
Categories European
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 672.9, Fat 24, SaturatedFat 8, Cholesterol 72.8, Sodium 281, Carbohydrate 93.1, Fiber 17, Sugar 4.1, Protein 26.8
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
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
More about "drop dead fabulous chicken artichoke sun dried tomato pasta recipes"
ARTICHOKE AND SUN DRIED TOMATO PASTA
From julieseatsandtreats.com
5/5 (4)Total Time 20 minsCategory Main CourseCalories 715 per serving
- Drain pasta and return to the pan. Add the shallots, chicken, artichoke hearts, sun-dried tomatoes, and Alfredo sauce. Stir and serve immediately.
MEDITERRANEAN CHICKEN WITH SUN-DRIED TOMATOES AND ARTICHOKES
From juliasalbum.com
4.8/5 (310)Total Time 30 minsCategory Main CourseCalories 552 per serving
- Add chicken and brown for about 4 minutes until it turns nice golden color. Flip the chicken over to the other side and brown the other side for about 4 minutes on medium heat.
CREAMY CHICKEN ARTICHOKE PASTA - OH SWEET BASIL
From ohsweetbasil.com
3.6/5 (29)Total Time 40 minsServings 6Calories 601 per serving
CREAMY TUSCAN CHICKEN WITH SPINACH AND ARTICHOKES
From juliasalbum.com
CREAMY SUN-DRIED TOMATO CHICKEN PASTA.
From halfbakedharvest.com
ARTICHOKE AND SUN-DRIED TOMATO PASTA RECIPE
From thespruceeats.com
DROP DEAD GORGEOUS
From rottentomatoes.com
47% (74)Content Rating PG-13Category Comedy
BEST DROP DEAD FABULOUS CHICKEN ARTICHOKE SUN DRIED TOMATO …
From alicerecipes.com
PASTA WITH ARTICHOKE HEARTS & SUN DRIED TOMATOES RECIPE - SIMPLY RECIPES
From simplyrecipes.com
PESTO CHICKEN PASTA WITH SUN DRIED TOMATOES - OH SWEET BASIL
From ohsweetbasil.com
GET THE RECIPE: CHICKEN WITH ARTICHOKES AND SUN-DRIED TOMATOES
From seasonsandsuppers.ca
SUN DRIED TOMATO PASTA - WELL PLATED BY ERIN
From wellplated.com
THE BEST SUN-DRIED TOMATO CHICKEN PASTA - JAR OF LEMONS
From jaroflemons.com
You'll also love