Linguini With Chicken Sun Dried Tomatoes And Arugula Ragu Recipes

SUN DRIED TOMATO PASTA

Steps:

• Bring a large pot of water to a boil. Sprinkle in a few teaspoons of salt, then add the pasta and cook according to package directions, just until al dente (lightly firm and chewy, but not hard). Drain and set aside.
• Meanwhile, melt the butter in a large, deep skillet over medium heat. Once the skillet is hot, add the chicken and cook until lightly golden brown on all sides, about 3-4 minutes.
• Reduce heat to medium-low, then add the drained sun dried tomatoes, garlic, oregano, salt, black pepper, and cayenne pepper and cook just until fragrant, about 30 seconds. Add the wine and for cook 2 minutes, until the liquid evaporates, stirring occasionally. Remove from heat.
• To the skillet, add the whipping cream, then the pasta, spinach, and 1/2 cup Parmesan. Stir for 30 seconds to allow the spinach to cook down. Sprinkle with additional Parmesan cheese and serve.

LINGUINE WITH CHICKEN RAGU

Steps:

• Heat the oil in a heavy large skillet over medium-high heat. Add the chicken, season with salt and pepper, and cook until the juices evaporate and the chicken is golden, about 10 minutes. Add the shallots and garlic and saute until tender, about 2 minutes. Add the wine and stir to scrape up any brown bits on the bottom of the skillet. Add the rosemary and mix well. Add the Marinara Sauce and bring to a simmer. Reduce the heat to medium-low and simmer gently until the flavors blend, about 10 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add the linguine and cook until al dente, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of cooking liquid. Add the linguine to the ragu and toss to coat, adding some reserved cooking liquid to moisten. Transfer the pasta to a large serving bowl. Sprinkle with Parmesan and serve.
• In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon each of salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste.

SUN-DRIED TOMATO CHICKEN

Steps:

• Heat the olive oil in a skillet over medium heat, and cook and stir the chicken breast meat for about 10 minutes, until the chicken is browned. Add the garlic, cook and stir with the chicken for about 1 minute, and pour in the cream. Mix in the sun-dried tomato pesto, roasted peppers, basil, and cayenne pepper; simmer over low heat for 30 minutes, until the sauce has thickened.
• While the sauce is simmering, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well.
• Serve the sauce over the cooked penne.

PASTA WITH ARUGULA AND TOMATOES

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Meanwhile, heat olive oil in a skillet over medium-low heat and cook garlic until translucent and fragrant, about 2 minutes. Add cherry tomatoes. Increase heat, cook, and stir until lightly browned, 5 to 7 minutes. Season with salt and pepper.
• Remove skillet from heat and mix in arugula. Mix in cooked spaghetti and drizzle with olive oil. Serve immediately with Parmesan cheese.

LINGUINI WITH CHICKEN, SUN-DRIED TOMATOES, AND ARUGULA #RAGU

Steps:

• Preheat grill using medium heat. Fill a large pot with water, add 1 tsp sea salt, cover, and bring to a boil on high heat.
• Rinse chicken breasts with cold water and pat dry with paper towel. Trim excess fat from chicken and set aside. In shallow dish, combine olive oil, balsamic vinegar, ½ tsp sea salt, and ¼ tsp pepper. Dip chicken in olive oil mixture, using your hands to completely coat chicken. Grill 7 minutes on each side (14 minutes total) or until cooked through. Remove from heat, wrap in aluminum foil, and set aside.
• Melt butter over medium heat in skillet. Sauté minced garlic in butter 1-2 minutes. Remove from heat before garlic gets brown. Set aside.
• Add sun-dried tomatoes and linguini to boiling water and cook uncovered for 10-11 minutes. Stir every few minutes to keep pasta from sticking together. Drain and set aside.
• Add Ragu Creamy Mozzarella Sauce to cooked garlic and butter and heat over medium heat 3 minutes, stirring frequently. Set aside while you slice the grilled chicken into pieces 1-2" long by ½" wide.
• In large pasta serving dish, combine cooked linguini and sundried tomatoes with Ragu Creamy Mozzarella Sauce. Gently stir until all pasta is coated with sauce. Fold in chicken and arugula leaves. Sprinkle remaining ½ teaspoons salt, remaining ¼ teaspoons pepper, feta, and pine nuts on top of pasta.

LINGUINE WITH SUN-DRIED TOMATOES, OLIVES, AND LEMON

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place the pasta in a large serving bowl.
• In a food processor, combine the sun-dried tomatoes, olives, basil, garlic, oil, lemon zest, and lemon juice. Pulse until blended but still chunky.
• Add the Parmesan cheese to the pasta and toss well. Pour the tomato mixture on top and toss until the pasta is coated. Season with salt and pepper, to taste.

SUN-DRIED TOMATO LINGUINE

Steps:

• In a 6-qt. stockpot, cook linguine according to package directions for al dente. Drain, reserving 1/2 cup pasta water; return linguine to pot., Meanwhile, drain tomatoes, reserving 2 tablespoons oil. In a small microwave-safe bowl, combine garlic and reserved oil; microwave on high 45 seconds. Stir in drained tomatoes and lemon juice., Add tomato mixture to linguine. Toss with parsley, cheeses and enough pasta water to moisten.

LINGUINE WITH SEAFOOD AND SUNDRIED TOMATOES

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large skillet add the olive oil and butter. Heat until butter is melted. Add the garlic and saute until tender.
• Add the scallops and shrimp. Cook until shrimp is pink, about 10 minutes. Add clam juice, salt and pepper. Cook for 3 minutes more.
• To the cooked pasta add the tomatoes, parsley and lemon zest, toss. Pour seafood mixture over the linguini, serve immediately.

LINGUINI WITH SUN-DRIED TOMATO AND ARUGULA (ROCKET)

Steps:

• Put the oil over a medium heat, and add the porcini mushrooms, the clove of garlic (crushed or finely chopped) and cook until lightly browned.
• Add mixed herbs, then add the rocket and wilt slightly.
• Cook the pasta until Al Dente, add the tomatoes and the mushrooms, toss.
• Season with salt and pepper.
• Pile on 4 serving plates and garnish with shavings of parmesan.

LINGUINE WITH CHICKEN AND SUN-DRIED TOMATOES

Steps:

• Whisk 1/2 cup oil, vinegar, garlic and sugar in medium bowl to blend. Whisk in onion, tomatoes and 1/4 cup basil. Season dressing with salt and pepper. Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Sprinkle chicken on all sides with salt and pepper. Add chicken to skillet. Sauté until brown, about 3 minutes per side. Add broth, 1/2 cup dressing and 1/4 cup basil and bring to boil. Reduce heat to medium-low; simmer uncovered until chicken is cooked through, about 3 minutes. Remove skillet from heat. Transfer chicken to work surface and slice thinly.
• Divide pasta among 4 plates. Top each with 1 sliced chicken breast half. Spoon pan juices over. Garnish with remaining 1/4 cup basil. Serve, passing remaining dressing separately.

PASTA SALAD WITH ARUGULA AND SUN-DRIED TOMATOES

Steps:

• Toss the sun-dried tomatoes, onion, 1 tablespoon of the vinegar and 1/4 teaspoon salt together in a large bowl, then set aside.
• Bring 4 quarts water to a boil in a large Dutch oven or large pot. Stir in 1 teaspoon salt and the pasta and cook until the pasta is al dente. Drain the pasta and rinse under cold water until cool. Drain the pasta well and transfer to the large bowl. Add the arugula and parsley and toss to combine.
• Whisk the remaining 2 tablespoons vinegar, the oil, mustard, garlic and red pepper flakes together in a small bowl. Add to the pasta and toss until combined. Stir in the provolone and season with salt and black pepper.