Chicken Breasts With Pine Nuts And Tomatoes Recipes

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PENNE WITH CHICKEN, SUN-DRIED TOMATOES AND PINE NUTS



Penne With Chicken, Sun-Dried Tomatoes and Pine Nuts image

This pasta dish looks and tastes great. It looks stunning served in bowls or large, restaurant-like plates. I love sun-dried tomatoes and fresh basil! The pine nuts add a nice touch. Roast the pine nuts in a skillet on low heat. Watch the nuts as they turn brown (and then black) suddenly. Serve this tasty dish with fresh parmesan cheese and a glass of wine.

Provided by tigerduck

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

1 (270 g) jar sun-dried tomatoes packed in oil
500 g chicken breasts, cut into thin stripes
2 garlic cloves, crushed
125 ml cream (use more if desired)
2 tablespoons fresh basil, cut into stripes
400 g penne, cooked
2 tablespoons pine nuts, roasted
salt and pepper

Steps:

  • Cut the sun-dried tomatoes into thin stripes. Keep the oil.
  • Heat wok or large skillet. Add 1 tablespoons of the kept oil.
  • Fry meat in 2-3 portions. Add more oil if necessary.
  • Add fried meat to the wok again.
  • Add garlic, tomatoes and cream. Cook on low heat for 4-5 minutes.
  • Add cooked penne and basil and mix. Leave on stove until penne are warm.
  • Season with salt and pepper.
  • Serve in bowls and top with roasted pine nuts.

SUN-DRIED TOMATO, PINE NUTS AND BASIL STUFFED CHICKEN BREASTS



Sun-Dried Tomato, Pine Nuts and Basil Stuffed Chicken Breasts image

This healthy meal is very flavorful quick and easy. Chicken stuffed with fresh basil, pine nuts, sun dried tomatoes with a syrupy balsamic sauce.

Provided by Rita1652

Categories     Poultry

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breasts, about 4 to 6 ounces each
1/2 teaspoon pepper
1 teaspoon garlic salt or 1 teaspoon garlic powder, if watching your salt
4 teaspoons pine nuts, toasted
8 marinated sun-dried tomatoes, drained
1/2 bunch basil
1 1/2 tablespoons olive oil
1/4 cup balsamic vinegar
3/4 cup chicken stock

Steps:

  • Cut a deep horizontal pocket in the side of each chicken breast. Make the pocket as large as you can without piercing the top or bottom of the breast. Rub pepper & salt over the breasts. Place 2 slices of tomato 1 teaspoon pine nuts and about 4 basil leaves in the pocket of each chicken breast. Secure the pocket with toothpicks threading along the side to close. Heat the oil in a heavy oven-proof skillet until it begins to smoke. Cook each side of the chicken until golden brown.
  • Add the vinegar and chicken stock and bring to a boil. Lower the heat and gently simmer the chicken for 2 or 3 minutes per side until cooked through.
  • Remove the chicken breasts from the skillet and keep in a warm oven or under a foil tent. Continue to cook the sauce until it is reduced to a thick syrup.
  • Taste the sauce and season with salt and pepper. Spoon the sauce over each chicken breast. Garnish with fresh basil.

Nutrition Facts : Calories 242, Fat 10.7, SaturatedFat 1.7, Cholesterol 76.9, Sodium 289.4, Carbohydrate 7.7, Fiber 0.7, Sugar 4.7, Protein 27.4

SAUTEED CHICKEN WITH SPINACH, GARLIC, AND PINE NUTS



Sauteed Chicken with Spinach, Garlic, and Pine Nuts image

Why relegate the wilted greens to the side? Here, dollops of tangy goat cheese and a handful of pine nuts conspire to make spinach the star of the show.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 10

1 cup brown rice
3 tablespoons extra-virgin olive oil
4 (6-ounce) boneless, skinless chicken breasts, pounded 1/2 inch thick
Coarse salt
2 cloves garlic, thinly sliced
Pinch of red-pepper flakes
1 bunch spinach, trimmed and rinsed (10 oz)
2 tablespoons pine nuts, toasted
2 tablespoons fresh goat cheese
1/2 lemon

Steps:

  • Cook rice according to package directions. Heat 1 tablespoon oil in a large saute pan over medium-high heat. Season chicken with salt and saute in batches, adding another tablespoon oil, until golden brown and cooked through, about 3 minutes per side. Set aside.
  • Add remaining tablespoon oil, garlic, and pepper flakes to pan. Cook spinach in batches, stirring, until just wilted, about 2 minutes. Season with salt.
  • To serve, top chicken with spinach and sprinkle with pine nuts and dollops of goat cheese. Squeeze with lemon and serve with rice.

Nutrition Facts : Calories 540 g, Cholesterol 105 g, Fat 20 g, Fiber 3 g, Protein 48 g, SaturatedFat 5 g, Sodium 270 g

PASTA WITH CHICKEN, SUN-DRIED TOMATOES, GORGONZOLA AND PINE NUTS



Pasta with Chicken, Sun-Dried Tomatoes, Gorgonzola and Pine Nuts image

Categories     Cheese     Chicken     Nut     Pasta     Poultry     Tomato     Sauté     Dinner     Blue Cheese     Ham     Pine Nut     Prosciutto     Bon Appétit     Sugar Conscious     Peanut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 9

1/ 2 cup chopped drained oil-packed sun-dried tomatoes (2 tablespoons oil reserved)
2 skinless boneless chicken breast halves (about 9 ounces total)
1 pound gnocchi pasta or medium shell pasta
4 garlic cloves, minced
1/2 cup chopped fresh basil
1/2 cup canned low-salt chicken broth
1/2 cup crumbled Gorgonzola cheese (about 2 ounces)
1/4 cup chopped prosciutto
1/4 cup pine nuts, toasted

Steps:

  • Heat 1 tablespoon oil reserved from tomatoes in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until cooked through, about 3 minutes per side. Transfer chicken to plate and cool; do not clean skillet. Cut chicken into 1/2-inch pieces.
  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta; transfer to large bowl.
  • Meanwhile, heat remaining 1 tablespoon tomato oil in same skillet over medium-high heat. Add garlic; sauté until tender, about 1 minute. Add sun-dried tomatoes, chicken, basil, broth, cheese and prosciutto to skillet and bring to boil.
  • Add sauce to pasta and toss to coat. Season to taste with salt and pepper. Top with pine nuts and serve.

FETTUCCINE WITH CHICKEN, SUN-DRIED TOMATOES, BASIL AND PINE NUTS



Fettuccine With Chicken, Sun-Dried Tomatoes, Basil and Pine Nuts image

From the Slimlines column, Thursday magazine. This is the weekly columnist Alva Carpenter's recipe. Enjoy!

Provided by Charishma_Ramchanda

Categories     Vegetable

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

600 g boneless chicken, cut into strips (without skin)
salt
fresh ground black pepper, to taste
3 tablespoons olive oil
3 garlic cloves, minced
1 1/2 cups sun-dried tomatoes, rehydrated and sliced
1 1/2 cups low sodium chicken broth
1/4 cup basil leaves, chopped
1/4 cup toasted pine nuts
3 tablespoons fresh lemon juice
500 g fettuccine (pasta)

Steps:

  • Bring a large pot of salted water to a boil for the pasta.
  • Season the chicken with salt and pepper. Heat olive oil in a large non-stick skillet over high heat and sauté the chicken on both sides until it is golden brown.
  • Add the garlic and cook for 1 more minute. Transfer the chicken to a warm plate and keep warm.
  • Turn the heat to medium and add the sun-dried tomatoes and the chicken broth and simmer for 5 minutes.
  • Add the basil, pine nuts and lemon juice. Meanwhile, cook the pasta (in the boiling water) until it is al dente.
  • Drain and toss with the sun-dried tomato mixture.
  • Divide the pasta among the serving plates and arrange the chicken on top.
  • Sit back and enjoy your cooking now!

Nutrition Facts : Calories 682.2, Fat 30.2, SaturatedFat 6.7, Cholesterol 145.1, Sodium 389.1, Carbohydrate 69.7, Fiber 4.8, Sugar 7.1, Protein 34.5

CHICKEN BREASTS WITH PINE NUTS AND TOMATOES



Chicken Breasts with Pine Nuts and Tomatoes image

This tastes so Mediterranean - all the flavours that you have come to expect of this area. The chicken needs to marinate for 8 hours.

Provided by evelynathens

Categories     Chicken

Time 32m

Yield 6 serving(s)

Number Of Ingredients 12

1/4 cup chopped fresh parsley
2 cloves garlic, minced
2 teaspoons dried oregano, crumbled
6 tablespoons olive oil
1 medium onion, minced
2 ounces prosciutto, chopped
1/2 cup pine nuts, lightly toasted
6 boneless skinless chicken breast halves
1/4 cup dry white wine
3 small tomatoes, peeled,seeded and chopped (plum works best - not as watery)
1/2 cup cream
3 tablespoons chopped fresh parsley

Steps:

  • Combine ¼ cup parsley, garlic and oregano in a small bowl.
  • Heat 2 tblsps oil in small skillet over medium-low heat.
  • Add onion and saute until golden-brown, about 15 minutes.
  • Stir in ½ of parsley mixture and continue to cook until garlic is tender, about 2 minutes.
  • Transfer to small bowl and stir in prosciutto and pine nuts; cool completely.
  • Insert small sharp knife into side of each chicken breast at thick end.
  • Carefully cut side to create a 2 inch deep, 2 inch wide pocket (do not cut completely through).
  • Stuff with parsley-pine nut mixture; skewer to close pocket opening.
  • Place chicken in baking dish.
  • Drizzle with 2 tblsps oil and pour wine over.
  • Sprinkle both sides of chicken with remaining parsley mixture.
  • Cover and marinate atleast 8 hours, in refrigerator.
  • Heat remaining 2 tblsps oil in large skillet over high heat.
  • Add chicken (reserve marinade) and cook until brown on all sides, about 3 minutes.
  • Add ½ of reserved marinade.
  • Reduce heat to medium-low.
  • Cover and cook chicken until it is cooked through, about 5 minutes.
  • Transfer chicken to a platter; slice into ½ inch thick slices and overlap.
  • Add tomatoes, cream and remaining marinade to skillet.
  • Boil until slightly thickened, stirring constantly, about 3 minutes.
  • Season.
  • Spoon over chicken.
  • Sprinkle with parsley.

Nutrition Facts : Calories 411.1, Fat 29, SaturatedFat 6.7, Cholesterol 90.5, Sodium 90, Carbohydrate 6.8, Fiber 1.5, Sugar 2.6, Protein 30

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