Chicken Artichoke And Sun Dried Tomato With Pesto Recipes

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CHICKEN WITH SUN-DRIED TOMATOES AND ARTICHOKES



Chicken with Sun-Dried Tomatoes and Artichokes image

A one-skillet, 30-minute dinner you'll love, with tender chicken breasts, sweet-tart sun-dried tomatoes, and an irresistible silky cream sauce.

Provided by Monica | Nourish + Fete

Categories     Main

Time 30m

Number Of Ingredients 11

1-2 tablespoons olive oil (see note)
4 boneless, skinless chicken breasts (thinly-sliced)
kosher salt
fresh-ground black pepper
Italian seasoning
1/4 cup all-purpose flour
4 cloves garlic (minced or pressed)
1/2 cup chicken broth
3/4 cup oil-packed sun-dried tomatoes (see note)
1/2 cup heavy or light cream
1 (15 ounce) can quartered artichoke hearts

Steps:

  • Warm olive oil in a large skillet over medium-high heat.
  • Sprinkle both sides of each chicken breast lightly with salt, pepper, and Italian seasoning. Place flour in a small plate or shallow bowl, then dredge both sides of each chicken breast lightly through the flour. Gently shake off any excess, then place chicken in the skillet.
  • Cook chicken for 3-4 minutes on each side, until golden brown on the outside and cooked through. Remove chicken to a plate and set aside. Reduce heat to medium.
  • If the skillet looks dry, add a tiny bit more olive oil. Add garlic and cook for 30-60 seconds, just until fragrant. Add broth, bring to a simmer, and gently scrape the bottom of the skillet to loosen any browned bits. 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. Serve and enjoy!

Nutrition Facts : Calories 438 kcal, Carbohydrate 17 g, Protein 52 g, Fat 17 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 161 mg, Sodium 724 mg, Fiber 3 g, Sugar 1 g, UnsaturatedFat 10 g, ServingSize 1 serving

ARTICHOKE AND SUN-DRIED TOMATO CHICKEN



Artichoke and Sun-Dried Tomato Chicken image

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

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

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

CHICKEN, ARTICHOKE AND SUN-DRIED TOMATO WITH PESTO



Chicken, Artichoke and Sun-Dried Tomato With Pesto image

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

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

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.

CHICKEN WITH ARTICHOKES AND SUNDRIED TOMATOES



Chicken with Artichokes and Sundried Tomatoes image

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

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

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

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