Chicken W Sun Dried Tomato Artichoke Alfredo Recipes

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CHICKEN W SUN-DRIED TOMATOES & ARTICHOKE HEARTS



Chicken W Sun-Dried Tomatoes & Artichoke Hearts image

I first had this dish at a wonderful Italian restaurant that would eventually become my favorite place to eat. My request for the recipe was, of course, denied. Over the months, as I got to know the servers, I questioned the ingredients of this dish. This is extremely close to the restaurant dish. You may use your choice of alfredo sauces and pasta. recipe #76 appears very close to the restaurant style alfredo. I like this with fettuccine but some like angel hair pasta. Your choice. :-)

Provided by racrgal

Categories     Chicken

Time 55m

Yield 4

Number Of Ingredients 9

4 boneless skinless chicken breasts
2 tablespoons olive oil
2 teaspoons garlic
1 (10 ounce) can artichoke hearts, in water
1/2 cup sun-dried tomato, dicedl
1/4 teaspoon oregano
1/8 teaspoon red pepper flakes
2 cups alfredo sauce
3 cups cooked pasta

Steps:

  • If using dried sun dried tomatoes, dice and place in a cup of water to soak. If using oil packed sun dried tomatoes, rinse off oil and dice.
  • Place olive oil in a large skillet. Add chicken and garlic and saute until chicken is tender.
  • Place artichoke hearts, sun dried tomatoes, oregano, red pepper and alfredo sauce in large saucepan. Heat through but do not bring to a boil.
  • Stir chicken into artichoke mixture.
  • Serve over your choice of pasta.

Nutrition Facts : Calories 383.8, Fat 11, SaturatedFat 1.8, Cholesterol 75.5, Sodium 321.2, Carbohydrate 42, Fiber 12, Sugar 3.3, Protein 30.9

CHICKEN /W SUN-DRIED TOMATO & ARTICHOKE ALFREDO



Chicken /W Sun-Dried Tomato & Artichoke Alfredo image

A quick & easy dinner I thought of after coming home from a long road trip. I was very tired but wanted something as tasty as all the great food we had on holiday! (We had just returned from Pismo Beach, and Sequoia National Park)

Provided by Teddys Mommy

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 6

2 large chicken breasts
1 (14 ounce) can small artichoke hearts
1 (15 ounce) jar alfredo sauce (I like Bertolli)
2 tablespoons julieanned sun-dried tomatoes
4 slices julieanned prosciutto
cooked angel hair pasta

Steps:

  • In large non-stick skillet sauté Chicken Breasts in Olive Oil until browned and cooked through.
  • Cover them to keep them warm and set them aside.
  • Pour Alfredo Sauce into skillet.
  • Slice Artichoke Hearts and Chicken Breasts into bite sized pieces.
  • Add Artichoke Hearts, Chicken Breasts, Sun-Dried Tomatoes, and Prosciutto to sauce.
  • Heat at medium heat, stirring occasionally until warm.
  • Pour over Angel Hair Pasta and serve.

Nutrition Facts : Calories 181.6, Fat 7.1, SaturatedFat 2, Cholesterol 46.4, Sodium 139.9, Carbohydrate 12.8, Fiber 8.7, Sugar 1.6, Protein 18.2

SUN-DRIED TOMATO CHICKEN ALFREDO



Sun-Dried Tomato Chicken Alfredo image

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

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

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

CHICKEN, SQUASH, & SUN-DRIED TOMATO ALFREDO PASTA



Chicken, Squash, & Sun-Dried Tomato Alfredo Pasta image

This is one of my favorite recipes ever... I cook it at least twice a month. It was passed down from my Mom, easy to make & delicious. ENJOY!

Provided by Ali C.

Categories     One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 10

3 boneless skinless chicken breasts
1 (10 ounce) can Rotel tomatoes & chilies
1 medium onion
2 -3 medium sized squash
4 tablespoons butter
1 tablespoon minced garlic
1 (16 ounce) jar Classico Alfredo with sun dried tomatoes
1 (8 ounce) box penne pasta
salt and pepper
2 ounces monterey jack pepper cheese, to add even more spice Parmesan or 2 ounces cheddar cheese

Steps:

  • First, broil the chicken (4-6 minutes each side) depending on your oven. When it is white all the way through, take it out of the oven and let it cool.
  • Boil water, and once water is boiling, add box of penne pasta and cook until al dente.
  • While the water is heating up/pasta is cooking -- Dice the squash and the onion. Melt 2 tablespoons of butter in a large pan and add the squash and onion. Right before they are finished, add garlic. Sautee until both are softened.
  • When the chicken is cooled down, tear into strips and add to the squash and onion mixture. Add the can of Rotel tomatoes & the jar of sun dried tomato alfredo sauce. Stir and add salt and pepper to taste.
  • Drain the penne pasta and toss it with the other 2 tablespoons of butter, add to the sauce, mix the sauce into the pasta well, and then grate fresh cheese on top.
  • I like to serve with Pillsbury crescent rolls -- Enjoy!

Nutrition Facts : Calories 499.6, Fat 19.6, SaturatedFat 10.7, Cholesterol 99.8, Sodium 569.4, Carbohydrate 54.4, Fiber 7.9, Sugar 3.4, Protein 28.8

SUN-DRIED TOMATO ALFREDO



Sun-Dried Tomato Alfredo image

A luscious sauce with a Mediterranean flair. When creating this, I used Smart Balance (for butter), whole milk, and served it with Trader Joe's alphabet pasta.

Provided by Marla Swoffer

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

4 tablespoons butter
3 tablespoons all-purpose flour
1/2 cup milk
1/4 cup cream cheese
1/4 cup sun-dried tomato packed in oil, chopped
10 ounces frozen chopped spinach
1 (14 ounce) can artichoke hearts, quartered
1/4 cup parmesan cheese, grated
1/2 teaspoon garlic powder
1/8 teaspoon black pepper
salt, to taste
pasta, cooked (shells or penne)

Steps:

  • Melt butter in large skillet over medium-low heat, and whisk in flour to form a paste.
  • Gradually stir in milk until well combined and somewhat thickened.
  • Add cream cheese and stir until melted.
  • Increase heat to medium, add sun-dried tomatoes, frozen spinach, artichoke hearts, garlic powder and pepper.
  • Stir frequently for several minutes until hot and thickened. (if it seems too thick, add more milk).
  • Reduce heat to low, stir in parmesan and cook (stirring frequently) for a minute or two more.
  • Salt to taste and stir into individual bowls of pasta.

CHICKEN W/ CHEESE TORTELLINI IN A SUN-DRIED TOMATO ALFREDO SAUCE



Chicken W/ Cheese Tortellini in a Sun-Dried Tomato Alfredo Sauce image

My son-in-law made this one night and I had to have the recipe. Now every time I make it people request the recipe. You won't believe the flavors!

Provided by Blender

Categories     One Dish Meal

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 8

3 chicken breasts
2 -3 tablespoons olive oil
2 roma tomatoes, chopped
2 garlic cloves, chopped
1/2 red onion, chopped
8 ounces frozen broccoli florets (or more if you like)
2 (16 ounce) jars Classico Alfredo with sun dried tomatoes (on the top shelf above Ragu, etc. Sometimes I use 4 jars)
16 ounces cheese tortellini

Steps:

  • Boil tortellini according to package directions. Set aside.
  • Cut chicken into bite size pieces. Sauté chicken in olive oil.
  • When almost cooked through, add tomatoes, red onion, and garlic. Sauté a little more until onions are soft.
  • Add the alfredo sauce and broccoli and heat until hot.
  • Pour over tortellini. Delicious!

Nutrition Facts : Calories 622.9, Fat 25.3, SaturatedFat 8, Cholesterol 117.2, Sodium 783.2, Carbohydrate 59, Fiber 4.5, Sugar 3.3, Protein 40.1

AM'S 5 STAR CHICKEN & SUN-DRIED TOMATO ALFREDO



Am's 5 Star Chicken & Sun-Dried Tomato Alfredo image

Make and share this Am's 5 Star Chicken & Sun-Dried Tomato Alfredo recipe from Food.com.

Provided by anonymous

Categories     One Dish Meal

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 -4 boneless chicken breasts
paul prudhommes redfish spice blackening seasoning (or can use cajun type of seasoning)
2 tablespoons extra virgin olive oil
2 -3 tablespoons minced garlic
2/3-3/4 cup chopped sun-dried tomato
1/4 cup pinot grigio wine or 1/4 cup white wine
3 cups heavy whipping cream
1 cup shredded parmesan cheese
green onion (to garnish)
pasta

Steps:

  • -Coat chicken w/ blackening spice, saute both sides and place in oven and cook through and then slice.
  • -In frying pan, add extra virgin olive oil, garlic and saute. Add sundried tomatoes & sliced chicken. Add wine & then cream and increase to a low boil and reduce cream, until a bit thickened-add parmesean and salt and pepper to taste. Add/Garnish w/ green onions.
  • -Serve over pasta.
  • NOTE: When refrigerating, store sauce and pasta in separate containers. It will reheat better this way!

Nutrition Facts : Calories 949.7, Fat 86.9, SaturatedFat 48.3, Cholesterol 312.9, Sodium 685.2, Carbohydrate 12.7, Fiber 1.2, Sugar 3.9, Protein 29.9

SUN-DRIED TOMATO ARTICHOKE CHICKEN (KNORR SOUP RECIPE)



Sun-Dried Tomato Artichoke Chicken (Knorr Soup Recipe) image

Got this from the dried Knorr Soup (French Onion) box. Tastes like you worked a lot on it, but it is amazingly easy to throw together!

Provided by Lorraine3

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

4 bone-in chicken breast halves
2 tablespoons olive oil
1 Knorr french onion soup mix, packet
2 garlic cloves, finely chopped
1/3 cup sun-dried tomato packed in oil, drained and chopped
6 ounces marinated artichoke hearts, undrained

Steps:

  • Preheat oven to 350 degrees F.
  • Place chicken in a large baking or roasting pan. Combine remaining ingredients and pour over chicken.
  • Bake for 30 minutes or until chicken is thoroughly cooked.

Nutrition Facts : Calories 227.5, Fat 14.8, SaturatedFat 3, Cholesterol 46.4, Sodium 111.1, Carbohydrate 7.4, Fiber 2.9, Sugar 0.4, Protein 17.2

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