Sundried tomato chicken pasta recipe
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An easy dish, which is full of flavour. I created this recipe for my wife.
377 people made this
- 450g farfalle pasta
- 110g butter
- 3 cloves garlic, minced
- 1 (295g) tin condensed cream of chicken soup
- 120ml milk
- 1 tablespoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 cooked skinless chicken breast fillets, cut into bite-size pieces
- 5 tablespoons chopped sun-dried tomatoes, rehydrated in water
- 2 tablespoons grated Pecorino Romano cheese
MethodPrep:15min ›Cook:15min ›Ready in:30min
- In a large pan with boiling salted water cook farfalle pasta until al dente. Drain.
- Meanwhile, melt butter in a large saucepan. Add garlic cloves and cook until garlic browns. Add the cream of chicken soup and milk, stirring until smooth. Stir in the dried parsley, salt, and ground fresh pepper. Let simmer for 2 to 3 minutes. Add bite size chicken pieces and sun dried tomatoes. Simmer for 6 to 8 minutes. Mix in grated Pecorino Romano cheese.
- Toss cooked and drained pasta with chicken sauce. Serve warm.
Reviews & ratingsAverage global rating:(394)
Reviews in English (295)
This recipe was great!!! I only give it 4/5 stars b/c of the necessary modifications.Based on the other reviews, I only used 12oz of bowtie pasta and doubled the sauce ingredients (but only used 5-6 Tbsp of butter; I also did not double the parsley). I used just 2 chicken breasts, and also doubled the sun dried tomato portion. We didn't have any Romano cheese at home so I omitted it and it still turned out great! I am not sure why another reviewer said this dish lacked flavor, b/c it is full of flavor! We also like our food with a little kick, so I added about 1-2 tsp crushed red pepper (to taste). My husband raved about it and is already anxious to eat leftovers for lunch tomorrow!-14 Mar 2006
I tried this recipe and absolutely loved it. I added white wine, used olive oil instead of butter (and used less than the listed amount of fat), and added extra sundried tomatoes that I made myself. I have been looking for a way to use up all these dried tomatoes, and this is wonderful! I also used penne pasta, but only half the called for amount, and had just the right amount of sauce. Thank you for a great recipe.-31 May 2002
I was originally extremely excited to make this after reading the previous reviews and looking at the ingredients. But, I must say it was only mediocre, I was not impressed at all. The only differences between the original recipe and the way I cooked it is that I added teaspoon of italian seasoning and some artichoke hearts, both suggested in previous reviews. I will not be making this again.-01 Nov 2002
- 1/4 cup olive oil
- 3 large boneless chicken breast halves, cut into 1-inch cubes
- 1 onion, chopped
- 1 garlic clove, chopped
- 1/2 teaspoon fennel seeds
- 1 carrot, peeled, cut into matchstick-size strips
- 1/4 cup finely chopped drained oil-packed sun-dried tomatoes
- 12 ounces fettuccine, freshly cooked
- 1 cup freshly grated Parmesan
- 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.
- 2 tablespoons olive oil
- 4 skinless, boneless chicken breast halves - cut into 1 1/2 inch pieces
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 (9 ounce) jar sun-dried tomato pesto
- 1 (12 ounce) jar roasted red peppers, drained and chopped
- 1 cup chopped fresh basil
- 1 teaspoon cayenne pepper
- 1 pound dry penne pasta
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.
Recipe: Creamy Sundried Tomato and Spicy Chicken Sausage Pasta
- 1 pound of penne pasta (I used gluten free)
- 2 teaspoons olive oil
- ¾ pound of spicy chicken sausage links
- 3 tablespoons olive oil
- 1 yellow onion, finely chopped
- 1 clove garlic
- 3 tablespoons sun dried tomatoes, julienned
- 1 cup chicken broth
- 1/3 cup coconut cream
- kosher salt
- ¼ cup fresh basil leaves, julienned
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to manufacturers directions. Drain and rinse with cold water well and set aside.
- While the pasta is cooking, heat one medium pan over medium high heat with the 2 teaspoons of olive oil and the sausage links. Fry the sausages until crisp and golden on the outside, and cooked through on the inside, about 5 to 6 minutes total. Slice the cooked sausage links and set aside.
- In a large sauce pan over medium heat add the olive oil and the onions and garlic and sun dried tomatoes and sprinkle with kosher salt. Cook until soft and tender, about 5 to 7 minutes. Add the chicken broth and simmer another 2 minutes. Transfer all of it to a blender and puree on high until you have a smooth sauce.
- Pour the sauce back into the pan and cook over medium heat. Whisk in the coconut cream until well combined. Season to taste with kosher salt.
- Add the just drained pasta into the pan with the sauce and stir to combine, cooking for another minute or two. Add the sausage and the fresh basil, give it a good stir and serve hot.
Preparation time: 10 minute(s)
Number of servings (yield): 4
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Hi Ladies and Gents. Happy Friday!! Personally this has felt like a bit of the longest week leading up to all of the festivities this weekend. We are ALL SUPERBOWL for the next few days. But that doesn’t mean that we won’t be taking time out to eat. Um. Obviously.
This is what you want to make in the next day or two before you spend all day Sunday creating masterpieces of tailgating grub. Just easy, tasty and oh yeah easy food. And that is just what this pasta dish is- not to mention it made my whole family happy.
A super flavorful and creamy sundried tomato sauce (with NO dairy!!) will trick you into thinking you are indulging in something incredibly rich and naughty when really your not. And I love the kick from the spicy chicken sausage- but if you have spice adverse kids eating this, I would just opt for a mild sausage.
Ok, I hope you enjoy it, and please tune in Tomorrow. My LOOOOOOOOONG hibernating Saturday Stuff Column is waking up and getting back with the program. I’m discussing my superbowl menu, showing you pictures of my new workspace and discussing really important things, like what you should buy at Costco. It will be ground breaking.
Are you tired of the dinner routine?
Stuck in a rut or looking for fun new recipes to try?
Our Facebook Group is growing every day! If you haven’t joined yet, we invite you to come check it out and join the fun.
You can ask for recipe ideas, talk about cooking techniques, or get help figuring out the right new pan set for you. If you’ve already joined, invite a friend along!
Creamy Sun-dried Tomato Chicken (Low-Carb/Keto)
Chicken cooked in a creamy garlic parmesan and sun-dried tomato sauce all in one pan in under 30 minutes. Serve with zucchini noodles, veggies or a salad for a low-carb protein packed lunch or dinner!
A few years ago I shared my favorite garlic parmesan chicken and today I&rsquom sharing this sun-dried tomato version of it. Sun-dried tomato, garlic, and parmesan make the BEST cream sauce and with the addition of skillet grilled chicken, you&rsquove got yourself a dish that is to die for!
The trick to making this chicken super flavorful is using lots of garlic. I usually opt in for at least 3-4 cloves but if you&rsquore not a fan of garlic I suggest using at least 2 cloves. For the base, I like to use heavy cream (great keto option) but half & half or substituting half the heavy cream with chicken broth or water will also work. I also like to add in a cup or two or baby spinach to the sauce for some added color and texture but that&rsquos completely optional.
To serve: You can add 2-3 cups of cooked pasta into the saucepan and mix it through with the sauce for a complete &ldquoone pan&rdquo meal or serve the chicken on top of the pasta.
For low carb or keto: Steam zucchini noodles in the microwave for 2 minutes on high and serve the chicken on the zucchini noodles. You can also serve the chicken with a side of steamed vegetables or greens.
HOW TO MAKE SUN DRIED TOMATO CHICKEN PASTA
- Add the pasta and cook it according to the directions on the package minus 1 minute.
- Take out 1 cup of pasta water and set it aside for later.
- Season your skinless chicken with salt and black pepper
- Cook the chicken until it is cooked through then take it out and set it on a plate for later.
- Cook the garlic and sun dried tomatoes in the large skillet.
- Pour in the heavy cream, reserved pasta water and the parmesan cheese and bring everything to a boil.
- Thoroughly toss the pasta and the sauce together and then add the chicken.
- Mozzarella: mozzarella melts very easily so add it right before serving if you want a thicker, meltier layer of cheese on top.
- Artichoke: artichoke hearts are a delicious way to sneak some veggies into your dinner. They’re mild and add great texture to your main course.
- Spices: feel free to sprinkle some oregano, paprika or tarragon on top of your plated pasta to mix up the flavor.
- Rotisserie Chicken: if you’re in a rush and are feeling too hungry to make the chicken from scratch, you can buy a rotisserie chicken and use the breast meat from it for this recipe (or make my super easy Slow Cooker Rotisserie Chicken!). You don’t have to spend the time to cook it through but you also won’t get to have as much control over the flavor.
- Zucchini noodles: if you’re looking for a low carb alternative to pasta, you can use zucchini noodles instead (like my crazy popular Healthy Thai Peanut Chicken Zucchini Noodles). You can make them at home with a spiralizer, either a free standing one or one attached to your stand mixer, or buy them precut at the grocery store. All you have to do to cook them is sauté them in butter or olive oil in a large skillet, drain the excess water and make the rest of the recipe as usual.
What to Serve with Sun Dried Tomato Chicken Pasta:
- : whoever thought to bake garlic cloves onto French bread was a genius. Garlic bread goes amazingly with almost any pasta and, if you’re trying to feed an army, you can easily make a Garlic Loaf. : these are perfect served on top of garlic bread or even poured onto the main course. Roasted garlic tomatoes add little bursts of flavor to your pasta and are amazingly easy to make. : if you’ve never tried parmesan crisps, you are in for a treat! Crumble them over the top of the sun dried tomato chicken pasta for a delicious crunch or serve them on the side as a delicious garnish.
How to Store Sun Dried Tomato Chicken Pasta?
- Serve: because of the chicken, you should never leave this pasta out for longer than 2 hours. If you forgot about your leftovers and they sat on the counter last night, you are going to have to throw them out.
- Store: sun dried tomato chicken pasta is good in the fridge for up to 3 days before it goes bad. You can make it a day in advance and thaw it out if you know your night is going to be crazy and you just can’t stand to go through a drive thru one more time.
- Freeze: you can freeze your leftovers for about 2 months before it’s just not worth thawing them out.
WHEN IS CHICKEN SAFE TO EAT?
You can safely enjoy your chicken when the internal temperature is 165 degrees F (73.8 degrees C), according to the USDA’s website. You should always check the temperature of the chicken at the thickest part with a probe thermometer before you eat it no matter how cooked it looks. Trust me, cutting corners with meat is just not worth the literal stomach ache.
1 teaspoon vegetable oil
3 shallots, peeled and chopped
8 ounces boneless chicken breast, cooked, julienned
4 ounces oil-packed sun-dried tomatoes, drained and sliced
1/2 cup heavy cream
1 pound penne pasta, cooked
1 1/2 teaspoon butter
2 tablespoons grated Parmesan cheese
1 teaspoon julienned fresh basil
Heat the oil in a large skillet over medium heat. Add the shallots and cook, stirring, for 2 minutes or until soft.
Add the chicken and tomatoes. Cook, stirring, for 5 minutes.
Reduce the heat to medium-low. Add the cream and cook, stirring occasionally, for 5 minutes.
Stir in the cooked pasta, butter, Parmesan, and basil. Toss to coat the pasta in the cream sauce.
- 6 tablespoons butter, plus more for baking dishes
- Coarse salt and ground pepper
- 1 pound penne rigate
- 1 teaspoon olive oil
- 2 boneless, skinless chicken breast halves (8 ounces each), halved horizontally
- 1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
- 4 garlic cloves, minced
- 6 cups whole milk
- 10 ounces white mushrooms, trimmed and thinly sliced
- 1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
- 1 1/2 cups shredded provolone (6 ounces)
- 1 cup finely grated Parmesan (4 ounces)
Preheat oven to 400. Butter two shallow 2-quart baking dishes. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente drain pasta, and return to pot.
In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.
In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic cook, whisking, 1 minute. While whisking, gradually add milk bring to a simmer, whisking frequently. Add mushrooms and tomatoes cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup Parmesan.
Add chicken and pasta to pot season with salt and pepper. Divide pasta mixture between baking dishes sprinkle each with 1/4 cup Parmesan.
Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.
Angel Hair Pasta with Sundried Tomato and Chicken
Let’s make a simple, seasonal, and delicious pasta dish. I’ve shown you how to make your own sundried tomatoes, now it’s time to take those (or you can buy them, it is a time saver), a bit of chicken and some angel hair pasta, to make a great pasta recipe in about 20 minutes. It’s even simpler if you happen to have some left over chicken, but even if you don’t, cooking a chicken breast only adds about 10 minutes to the process. Hope you enjoy it as much as I do, and let me know how it goes.
Recipe Overview and Keys to Success
- Angel hair pasta, even dried, cooks very quickly, so watch the clock, and taste it often to prevent it from overcooking and becoming mushy. I start the sauce the same time as my pasta so they come together at about the same time.
- The flavor in this dish comes from some of the “lessor” ingredients…the parmesan cheese, garlic, shallot, lemon…so don’t skimp, and don’t burn the garlic. Oh yeah…season with salt and pepper.
- A knob of butter or a glug of good olive oil at the end will really help add some flavor, and lubricate the pasta…I don’t skip this step.
RECIPE FOR ANGEL HAIR PASTA WITH SUNDRIED TOMATO AND CHICKEN
Watch the video: Ρολάκια Κοτόπουλου με Μοτσαρέλα Λιαστή Τομάτα και Χειροποίητα Ζυμαρικά