Capellini With Pine Nuts Sun Dried Tomatoes And Chicken Recipe 45

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CHICKEN INVOLTINI WITH SUN-DRIED TOMATOES, PINE NUTS AND SPINACH



Chicken Involtini With Sun-Dried Tomatoes, Pine Nuts and Spinach image

Make and share this Chicken Involtini With Sun-Dried Tomatoes, Pine Nuts and Spinach recipe from Food.com.

Provided by ElizabethKnicely

Categories     Chicken Breast

Time 1h10m

Yield 4 stuffed chicken breasts, 4 serving(s)

Number Of Ingredients 10

1/4 cup sun-dried tomato
2 tablespoons pine nuts, slightly toasted
1 cup frozen spinach, chopped
1/2 cup Fontina cheese, shredded
2 cups breadcrumbs
1 tablespoon butter, melted
1 tablespoon flat leaf parsley, chopped
4 boneless chicken breasts, with skin-on
salt, to taste
ground black pepper, to taste

Steps:

  • Pre-heat oven to 400°F.
  • COMBINE stuffing ingredients together in a bowl. Set aside.
  • PLACE chicken breasts on a cutting board and cover with plastic wrap. With a mallet or the palm of your hand, slightly flatten out breasts.
  • SHAPE handful of stuffing into a ball and place in center of each chicken breast.
  • WRAP breast around the stuffing, starting with one side. Roll the breast, tucking the opposite side underneath. Season top of chicken breast (skin side) with salt and pepper.
  • ROAST in oven for 30-40 minutes or until chicken is fully cooked and juices run clear. Serve immediately.

Nutrition Facts : Calories 589.4, Fat 26.6, SaturatedFat 9.2, Cholesterol 116.1, Sodium 720.1, Carbohydrate 43.2, Fiber 4.2, Sugar 5.2, Protein 43.4

FETTUCCINE WITH CHICKEN, SUN-DRIED TOMATOES, BASIL AND PINE NUTS



Fettuccine With Chicken, Sun-Dried Tomatoes, Basil and Pine Nuts image

From the Slimlines column, Thursday magazine. This is the weekly columnist Alva Carpenter's recipe. Enjoy!

Provided by Charishma_Ramchanda

Categories     Vegetable

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

600 g boneless chicken, cut into strips (without skin)
salt
fresh ground black pepper, to taste
3 tablespoons olive oil
3 garlic cloves, minced
1 1/2 cups sun-dried tomatoes, rehydrated and sliced
1 1/2 cups low sodium chicken broth
1/4 cup basil leaves, chopped
1/4 cup toasted pine nuts
3 tablespoons fresh lemon juice
500 g fettuccine (pasta)

Steps:

  • Bring a large pot of salted water to a boil for the pasta.
  • Season the chicken with salt and pepper. Heat olive oil in a large non-stick skillet over high heat and sauté the chicken on both sides until it is golden brown.
  • Add the garlic and cook for 1 more minute. Transfer the chicken to a warm plate and keep warm.
  • Turn the heat to medium and add the sun-dried tomatoes and the chicken broth and simmer for 5 minutes.
  • Add the basil, pine nuts and lemon juice. Meanwhile, cook the pasta (in the boiling water) until it is al dente.
  • Drain and toss with the sun-dried tomato mixture.
  • Divide the pasta among the serving plates and arrange the chicken on top.
  • Sit back and enjoy your cooking now!

Nutrition Facts : Calories 682.2, Fat 30.2, SaturatedFat 6.7, Cholesterol 145.1, Sodium 389.1, Carbohydrate 69.7, Fiber 4.8, Sugar 7.1, Protein 34.5

CAPELLINI WITH PINE NUTS, SUN-DRIED TOMATOES, AND CHICKEN RECIPE - (4/5)



Capellini with Pine Nuts, Sun-Dried Tomatoes, and Chicken Recipe - (4/5) image

Provided by gwendee1

Number Of Ingredients 12

Capellini with Pine Nuts, Sun-Dried Tomatoes, and Chicken
4 oz whole wheat capellini or angel hair pasta
3 oz dry-packed sun-dried tomatoes
1 1/2 Tbsp olive oil
8 oz chicken breast tenderloins, cut into bite-size pieces
1/8 tsp salt
3 cloves garlic, minced
1/4-1/2 tsp red-pepper flakes
1/4 c sliced fresh basil
1/2 c pine nuts, toasted (MUFA)
2 drops Oregano Essential Oil
Top with grated Asiago cheese with Rosemary & Olive Oil (Trader Joes)

Steps:

  • 1. Prepare pasta per package directions without adding salt. Meanwhile, soak tomatoes in hot water 10 minutes or until soft. Drain, reserving 1/2 cup of water, and chop. 2. Heat oil in large skillet over medium-high heat while pasta cooks. Season chicken with salt. Add chicken, garlic, and red-pepper flakes to skillet. Cook, stirring, until garlic turns golden, 1 1/2 minutes. Stir in tomatoes and reserved water and cook 2 to 3 minutes until chicken is completely cooked. 3. Drain pasta, add to skillet, and toss. Add basil and toss. Divide pasta equally among 4 bowls and sprinkle each with 2 tablespoons of pine nuts. Top with more basil, if desired. Nutritional info per serving: 387 cal, 22 g pro, 36 g carb, 6 g fiber, 19 g fat, 2 g sat fat, 33 mg chol, 562 mg sodium Flat Belly Diet Bonus Flavor-packed ingredients such as sun-dried tomatoes, nuts, and fresh herbs eliminate the need for high-fat cream or butter sauces.

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