CHICKEN ALFREDO PASTA WITH SUN-DRIED TOMATOES AND SPINACH
Chicken Alfredo Pasta with sun-dried tomatoes and spinach, a delicious dish ready in just 30 minutes. Perfect for a quick midweek meal, it doesn't just fill hungry tummies, but it also pampers your palate. Rich and creamy alfredo sauce, tender garlicky chicken and nutritious sun-dried tomatoes and spinach; this it dinner taken to the very next level. A child-friendly recipe, this chicken pasta is such a comfort food.
Provided by Daniela Apostol
Categories Main Course
Time 30m
Number Of Ingredients 13
Steps:
- Cook the pasta according to the package instructions.
- While pasta is cooking, dice the chicken breasts, place them in a re-sealable bag together with the oil, one teaspoon of garlic powder, paprika, salt and pepper.
- Shake the bag well to coat the chicken, add the oil to a pan, then cook the chicken on high heat until tender and brown, that should take about 5 minutes.
- Chop the sun-dried tomatoes and add them to the pan together with the spinach and cook for a further 3-4 minutes. Remove from the heat and set aside.
- To make the alfrefo sauce, melt the butter in a pan, add the heavy cream and garlic powder and stir well for about 5 minutes until the sauce starts to thicken.
- Grate the parmesan and add it to the sauce, leaving some to top the pasta when ready. Stir in the minced garlic.
- When the pasta is cooked, drain the water and add the pasta to the sauce together with the chicken, sun-dried tomatoes and spinach.
- Remove from the heat, transfer to a plate and grate some more parmesan on top.
- Serve immediately!
Nutrition Facts : Calories 622 kcal, Carbohydrate 42 g, Protein 35 g, Fat 36 g, SaturatedFat 22 g, Cholesterol 171 mg, Sodium 922 mg, Fiber 5 g, Sugar 11 g, TransFat 1 g, UnsaturatedFat 12 g, ServingSize 1 serving
EASY CHICKEN FETTUCCINE WITH SUN-DRIED TOMATOES
Dinner can be on the table in less than half an hour with this quick, easy, and delicious recipe. Great for a busy weeknight dinner. Serve with a side salad and some garlic toast for a complete meal.
Provided by Yoly
Categories Main Dish Recipes Pasta Chicken
Time 25m
Yield 2
Number Of Ingredients 12
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
- Meanwhile, toss chicken tenders and Cajun seasoning in a bowl until well seasoned.
- Melt butter in a skillet over medium-high heat and saute chicken until browned, 7 to 8 minutes. Add cream, sun- dried tomatoes, green onions, Parmesan cheese, salt, basil, black pepper, and garlic powder. Cook and stir until completely heated, 2 to 3 minutes.
- Drain fettuccine. Serve chicken and sauce over the cooked fettuccine.
Nutrition Facts : Calories 1010.5 calories, Carbohydrate 49.5 g, Cholesterol 325 mg, Fat 64.6 g, Fiber 3.4 g, Protein 59.3 g, SaturatedFat 37.1 g, Sodium 1366.1 mg, Sugar 2.5 g
NEVER BETTER SUN-DRIED TOMATO ALFREDO WITH CHICKEN
This creamy Sun-Dried Tomato Alfredo with Chicken is the perfect pasta dish loaded with cheesy, garlicky deliciousness!
Provided by foodworthfeed
Categories Dinner
Time 35m
Number Of Ingredients 20
Steps:
- Combine all ingredients (salt, smoked paprika, dried oregano, garlic powder, black pepper, and cayenne, if using) in a medium bowl. Whisk to combine. Set aside.
- Set a large pot of water to rapid boil.Meanwhile, prepare the chicken. (See Note: a) With paper towels, pat the chicken dry, add chicken to the bowl of Chicken Seasoning and coat entirely.
- Heat olive oil in a large skillet over medium to medium-high heat until shimmering. Add chicken to pan and cook, undisturbed, for about 5 minutes on each side, or until golden brown and internal temperature reaches 165° Fahrenheit (74° celsius). Remove chicken from the pan and set aside to rest.
- Lower the pans heat to medium-low and add garlic and sun-dried tomatoes. Sauté for 1 - 2 minutes until aromatic.
- Add chicken stock and deglaze the pan by using a wooden spoon to scrape up any caramelized brown bits from the bottom. Bring to a boil, reduce to simmer and stir in heavy cream. Once simmering, remove the sauce from the heat. Carefully puree the sauce in a blender until smooth.
- Return the sun dried tomato alfredo sauce to the saucepan over medium-low heat and bring to a gentle simmer, stirring often. Add Parmesan cheese in two or three additions, stirring to melt until smooth. Season with salt and black pepper to taste. Lower the heat and stir occasionally while completing the next steps.
- Generously season your large pot of boiling water with salt. Add your fettuccine to the pot and cook until it is just under al-dente doneness. Be careful not to overcook. Using tongs, remove your fettucine from the boiling water and add directly into your alfredo sauce. Add pasta water and stir vigorously to thickly coat the fettuccine in sauce. Cook 1 - 3 minutes until the pastas' desired doneness is reached.
- Meanwhile, slice your chicken into bite-sized pieces. Stir chicken and any accumulated juices into the pasta. (You can reserve a few larger slices of chicken for presenting the dish, if desired.)Garnish with fresh basil, more sun dried tomatoes, extra Parmesan cheese and a drizzle of balsamic glaze! Serve hot with crusty Italian bread. Enjoy!
Nutrition Facts : Calories 621 kcal, Sugar 5 g, Sodium 1846 mg, Fat 31 g, SaturatedFat 14 g, Carbohydrate 68 g, Fiber 4 g, Protein 20 g, Cholesterol 60 mg, UnsaturatedFat 14 g, ServingSize 1 serving
AM'S 5 STAR CHICKEN & SUN-DRIED TOMATO ALFREDO
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
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
CHICKEN ALFREDO WITH SUN-DRIED TOMATO CREAM
Take a short-cut to Italy with packaged fettuccine Alfredo turned into a creamy chicken dish with sun-dried tomatoes and fresh basil.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 5
Number Of Ingredients 8
Steps:
- In 10-inch skillet, heat oil over medium-high heat. Add chicken and onion; cook 15 to 18 minutes, stirring onion frequently and turning chicken once, until onion is tender and juice of chicken is clear when center of thickest part is cut (170°F). Remove from heat; cover to keep warm.
- Meanwhile, fill 2-quart saucepan 2/3 full of water. Heat to boiling. Stir in uncooked pasta (from Chicken Helper box). Gently boil uncovered about 15 minutes, stirring occasionally, until pasta is tender; drain. Set aside.
- In same saucepan, mix hot water, half-and-half, tomatoes and sauce mix (from Chicken Helper box). Heat to boiling. Reduce heat; cover and simmer 10 minutes, stirring occasionally, until sauce is slightly thickened.
- Cut chicken into slices. To serve, spoon cooked pasta onto serving plate. Arrange chicken slices and onion over pasta. Top with sauce mixture. Sprinkle with basil.
Nutrition Facts : Calories 350, Carbohydrate 33 g, Cholesterol 75 mg, Fiber 2 g, Protein 27 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 6 g, TransFat 0 g
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