Sundried Tomato Alfredo With Chicken And Pasta Recipes

CHICKEN ALFREDO PASTA WITH SUN-DRIED TOMATOES AND SPINACH

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!

CREAMY SUN DRIED TOMATO ALFREDO PASTA WITH GRILLED CHICKEN BREAST

Steps:

• Season the chicken with Italian seasoning, salt and black pepper to taste.
• Brush with olive oil.
• Heat the grill pan over medium high heat.
• Grill the chicken for 5-6 minutes per side.
• Remove from the heat and set aside.
• In a large pot of boiling salted water, cook pasta according to package instructions.
• Drain well.
• Melt the butter in a large skillet over medium heat.
• Add the garlic and cook for 30 seconds.
• Add the flour and tomato paste and cook, stirring constantly, for 1-2 minutes.
• Add the milk and dried tomatoes and cook, whisking constantly, until slightly thickened, about 5 minutes.
• Stir in cream cheese and Parmesan and cook for 1-2 minutes or until melted.
• If the sauce is too thick, add more milk as needed.
• Stir in chopped parsley.
• Season to taste with salt and black pepper.
• Add the pasta and toss to coat.
• Top with grilled chicken and serve.

SUN-DRIED TOMATO CHICKEN ALFREDO

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.

SUNDRIED TOMATO ALFREDO WITH CHICKEN AND PASTA

Steps:

• 1. Boil your chicken breasts til cooked through. While chicken is boiling, boil your pasta in water with a tsp of olive oil or salt whichever you usually use.
• 2. When boiling of pasta is done, strain and put to the side. When boiling of chicken is done, strain and let cool. Once chicken is room temp or cool enough to handle, cut up into cubes about bite size.
• 3. Heat up alfredo sauce with chicken added back in. Once heated, turn off stove , add pasta back to pot and stir. Salt and or pepper to taste. serve.

CHICKEN /W SUN-DRIED TOMATO & ARTICHOKE ALFREDO

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.

PASTA WITH CHICKEN AND SUN-DRIED TOMATOES

Steps:

• Heat oil in heavy large skillet over medium-high heat. Add chicken and sauté until brown and cooked through, about 6 minutes. Using slotted spoon, transfer chicken to large bowl. Keep warm. Add onion, garlic and fennel seeds to skillet and sauté until onion is tender, about 6 minutes. Stir in carrot and sun-dried tomatoes and continue cooking until carrot is crisp-tender, stirring occasionally, about 2 minutes. Transfer mixture to bowl with chicken. Add pasta and Parmesan and toss well.