Chicken And Rice Casserole With Sun Dried Tomatoes And Spinach Recipes

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CHICKEN AND RICE CASSEROLE WITH SUN-DRIED TOMATOES AND SPINACH



Chicken and Rice Casserole With Sun-Dried Tomatoes and Spinach image

The tomatoes give this dish some flare and the spinach adds color and nutrition. Posted here to be easy to find from Cover & Bake by America's Test Kitchen.

Provided by Chandra M

Categories     Chicken Breast

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 19

4 slices white bread, quartered
1 cup pine nuts
2 tablespoons unsalted butter, melted
1/4 cup grated parmesan cheese
1 tablespoon olive oil
3 garlic cloves, minced
1 lb fresh spinach, washed & stemmed
4 tablespoons unsalted butter
1/4 cup all-purpose flour
3 1/2 cups low sodium chicken broth
3 1/2 cups whole milk
1 1/2 cups long-grain white rice
1 teaspoon dried oregano
1 teaspoon salt
1/8 teaspoon ground black pepper
2 lbs boneless skinless chicken breasts, trimmed of fat and cut into 1-inch pieces
1 cup sun-dried tomato packed in oil, drained, patted dry, and coarsely chopped
8 ounces mozzarella cheese, shredded
2 tablespoons fresh parsley, chopped (optional)

Steps:

  • For the topping: process bread, pine nuts and butter in a food processor until coarsely ground (about 10 1 second pulses). transfer to a bowl & mix in Parmesan cheese.
  • For the filling: Preheat oven to 400*F.
  • In a large heavy bottom pot (dutch oven), heat oil & garlic over medium high heat until garlic is lightly golden, stirring often, about 2 minutes.
  • Add the spinach in handfuls and stir until just wilted, about 4 minutes. transfer spinach to a colander set in the sink and gently squeeze out excess moisture. Coarsely chop the spinach & set aside.
  • Wipe the pot clean and melt the butter over medium heat. Add the flour, stirring constantly, cook until golden, about 1 minute.
  • Slowly whisk in the broth and milk, bring to a simmer, whisking often.
  • Add the rice, oregano, salt, and pepper. Return to a simmer then reduce heat to medium low.
  • Cover and cook, stirring often, until rice has absorbed most of the liquid & is just tender, about 25 minutes.
  • Add the chicken and cook uncovered, stirring occasionally, until it is no longer pink, about 5 minutes.
  • Off heat, stir in the sun-dried tomatoes, mozzarella, and spinach.
  • Pour into a 9x13" baking dish and sprinkle with bread crumb topping.
  • Bake until the topping is browned and the casserole is bubbling, 20-25 minutes.
  • Cool for 10 minutes and serve with parsley.

Nutrition Facts : Calories 727.6, Fat 37.5, SaturatedFat 13.8, Cholesterol 124.5, Sodium 834.4, Carbohydrate 51.8, Fiber 3.6, Sugar 7.5, Protein 47.9

CREAMY CHICKEN WITH SUN DRIED TOMATOES AND SPINACH SKILLET



Creamy Chicken with Sun Dried Tomatoes and Spinach Skillet image

easy and delicious weeknight chicken dinner idea

Provided by ... besos, ALINA

Number Of Ingredients 8

2 large boneless and skinless chicken breasts , halved horizontally to make 4 fillets
1/2 cup sun dried tomatoes
1/2 tbsp olive oil
2 garlic cloves, minced
1/2 cup dry white wine
2-3 cups fresh spinach
1 cup heavy cream
salt & pepper to taste

Steps:

  • Generously salt and pepper your chicken on both sides.
  • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until hot. Fry the chicken until golden on each side, cooked through and no longer pink (about 5-6 minutes each side, depending on the thickness of your chicken). Transfer onto a warm plate.
  • Without cleaning out the pan, sauté the garlic until fragrant (about 1 minute). Then add the sun dried tomatoes.
  • Add wine, and cook until the wine has almost evaporated.
  • Reduce heat to low-medium heat, add the cream and bring to a gentle simmer, stirring occasionally.
  • Add spinach to the pan.
  • Season with salt and pepper to your taste. Add the chicken back into the pan. Cook for a few more minutes.

CREAMY TUSCAN CHICKEN



Creamy Tuscan Chicken image

Creamy Tuscan chicken with fresh garlic, spinach, and sun-dried tomatoes is a meal worthy of entertaining or special occasions, yet can be on your table in 30 minutes.

Provided by Monica | Nourish + Fete

Categories     Dinner

Time 30m

Number Of Ingredients 13

1-2 tablespoons extra-virgin olive oil
1/4 cup all-purpose flour
4 boneless skinless chicken breasts (thinly-sliced (about 1-1.5 pounds) (see note 1))
2-3 teaspoons kosher salt
a few turns of freshly-ground black pepper
4 cloves garlic (minced (see note 2))
1/2 cup chicken broth
3/4 cup heavy cream
1 teaspoon Italian seasoning
1/2 cup Parmesan cheese (grated)
1-2 cups fresh spinach (roughly chopped)
1/2 cup sun-dried tomatoes (roughly chopped (see note 3) )
pasta (for serving)

Steps:

  • In a large skillet, warm olive oil over medium-high heat. Place flour in a small bowl or plate. Lightly sprinkle each side of the chicken breasts with kosher salt and black pepper, then dredge each side lightly through the flour. Shake off any excess, then place chicken breasts in the warm pan. Cook for 3-4 minutes on each side, just until browned and no longer pink in the center. Remove chicken to a plate and set aside.
  • If the skillet is dry, add a tiny bit more olive oil, followed by the garlic. Cook for about 1 minute, just until fragrant. Add chicken broth, and scrape any browned bits from the bottom of the skillet.
  • Add cream, Italian seasoning, and Parmesan cheese. Cook over medium heat for 5-7 minutes, stirring frequently, until the sauce visibly thickens.
  • Stir in spinach and sun-dried tomatoes, and simmer for 1-2 minutes, until spinach wilts.
  • Add chicken back to the skillet, spoon a bit of sauce over each piece, and serve with pasta or other sides as desired.

Nutrition Facts : Calories 423 kcal, Carbohydrate 12 g, Protein 53 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 169 mg, Sodium 1580 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

TOMATO SPINACH CHICKEN SPAGHETTI



Tomato Spinach Chicken Spaghetti image

This chicken pasta recipe has lots of fresh ingredients: garlic, tomatoes, and spinach. This easy and quick dinner will become a family favorite!

Provided by Julia

Categories     Main Course

Time 30m

Number Of Ingredients 11

1/4 cup sun-dried tomatoes (chopped, drained of oil)
2 tablespoons olive oil (drained from sun-dried tomatoes)
1/2 lb chicken (boneless and skinless (preferably, boneless skinless thighs), chopped)
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
4 roma tomatoes (chopped)
1/4 cup fresh basil leaves (chopped)
8 oz spinach (fresh)
3 garlic cloves (chopped)
8 oz spaghetti pasta
3 tablespoons olive oil ((use high quality olive oil or oil from the sun-dried tomatoes jar))

Steps:

  • Add chopped sun-dried tomatoes and 2 tablespoons of olive oil, drained from sun-dried tomatoes, to a large skillet, on medium-low heat.
  • Add chopped chicken. I used boneless skinless chicken thighs and prefer to use them, but you can use chopped chicken breast, as well.
  • Add red pepper flakes, and salt over all of the ingredients in the skillet.
  • Cook on medium heat until the chicken is cooked through and no longer pink, about 5 minutes.
  • Add chopped tomatoes, chopped fresh basil leaves, fresh spinach, and chopped garlic to the skillet with chicken. Cook on medium heat for about 3- 5 minutes until spinach wilts just a little, and tomatoes release some of their juices. Remove from heat.
  • Taste, and add more salt to taste, if needed. Cover with lid and keep off heat.
  • Cook pasta according to package instructions, until al dente.
  • Drain. Add cooked and drained pasta to the skillet with the chicken and vegetables.
  • Reheat on low heat, mix everything well, add more seasonings (salt and pepper), if desired. Remove from heat.
  • At this point, when the pasta and vegetables are off heat, you can add more high-quality olive oil. It's optional but really tasty! Or you can add more olive oil from the jar from the sun-dried tomatoes.

Nutrition Facts : Calories 532 kcal, Carbohydrate 51 g, Protein 21 g, Fat 27 g, SaturatedFat 5 g, Cholesterol 42 mg, Sodium 401 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving

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