Chicken Mozzarella Pasta With Sun Dried Tomatoes Recipe 455

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MOZZARELLA CHICKEN PASTA WITH SUN DRIED TOMATOES



Mozzarella Chicken Pasta with Sun Dried Tomatoes image

A quick and easy 30 minute meal with cheesy mozzarella chicken in a delicious and creamy sun dried tomato sauce over pasta!

Provided by Alyssa Rivers

Categories     Dinner     Main Course     Side Dish

Time 20m

Number Of Ingredients 10

1 Pound Boneless Skinless Chicken Breasts
1 Tablespoon olive oil
salt and pepper
4 ounce sun dried tomatoes
1 cup half and half
1 cup mozzarella cheese
1/2 cup basil (chopped)
1/4 teaspoon red pepper flakes
1/2 cup water
8 oz cooked pasta (I used rigatoni)

Steps:

  • In a medium sized skillet add the olive oil and chicken breasts. Season with salt and pepper. Cook over medium high heat until no longer pink in the center.
  • Add sun dried tomatoes, half and half, mozzarella cheese, basil, red pepper flakes, and water and stir until cheese is melted and sauce starts to thicken.
  • Toss with cooked pasta and serve immediately.

Nutrition Facts : Calories 487 kcal, Carbohydrate 37 g, Protein 39 g, Fat 21 g, SaturatedFat 9 g, Cholesterol 117 mg, Sodium 406 mg, Fiber 5 g, Sugar 11 g, ServingSize 1 serving

CHICKEN MOZZARELLA PASTA WITH SUN-DRIED TOMATOES RECIPE - (4.5/5)



Chicken Mozzarella Pasta with Sun-Dried Tomatoes Recipe - (4.5/5) image

Provided by wing118677

Number Of Ingredients 12

3 large garlic cloves, minced
1 (3 to 4 ounce) jar sun-dried tomatoes in oil, drained
2 tablespoons reserved oil from sun-dried tomatoes
1 pound chicken breast tenders
Salt
A little paprika
1 cup half-and-half
1 cup mozzarella cheese, shredded
8 ounces penne pasta (for gluten free, use Tinkyada gluten free brown rice pasta)
Fresh basil
1/4 teaspoon crushed red pepper flakes, or more to taste
Salt, to taste

Steps:

  • In a large pan, on high heat, sauté garlic and sun-dried tomatoes in reserved oil for 1 minute until garlic is fragrant. Remove sun-dried tomatoes from the pan, leaving the oil, and add chicken tenders, salted and lightly covered in paprika (for color) and cook on high heat for 1 minute on each side. Remove from heat. Cook pasta according to package instructions. Reserve some cooked pasta water. Drain and rinse the pasta with cold water to stop cooking. Slice sun-dried tomatoes into smaller bits and add them back to the skillet with chicken. Add half-and-half and cheese to the skillet and bring to a gentle boil. Immediately reduce to simmer and cook, constantly stirring, until all cheese melts and creamy sauce forms. If the sauce is too thick-don't worry-you'll be adding some cooked pasta water soon. Add cooked pasta to the skillet with the creamy sauce, and stir to combine. Add 1 tablespoon of basil, and at least 1/4 teaspoon of red pepper flakes. Stir to combine. Add about 1/2 cup reserved cooked pasta water because the creamy sauce will be too thick (do not add all water at once - you might need less or more of it). This will water down the thickness of the cheese sauce and make it creamier. Immediately, season the pasta with salt and more red pepper flakes, to taste, if needed. Let it simmer for a couple of minutes for flavors to combine. Note: Make sure to salt the dish just enough to bring out of the flavors of basil and sun-dried tomatoes.

SUN-DRIED TOMATO STUFFED CHICKEN RECIPE BY TASTY



Sun-dried Tomato Stuffed Chicken Recipe by Tasty image

Here's what you need: chicken breasts, ball of mozzarella, sun-dried tomato, fresh basil leaf, salt, black pepper, dried oregano, cocktail stick

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 8

4 chicken breasts
5 ¼ oz ball of mozzarella
½ jar sun-dried tomato
1 cup fresh basil leaf
salt, to taste
black pepper, to taste
dried oregano, to taste
cocktail stick, or toothpick, as needed

Steps:

  • Preheat your oven to 400°F, Gas Mark 6 (200°C.)
  • Dice the mozzarella and sun-dried tomatoes into small pieces and tear the basil leaves.
  • Season the chicken breasts with salt, pepper and dried oregano.
  • Cut a very deep slit lengthways into the chicken, but do not cut all the way through - spread it out a bit if necessary to give you more room to work with.
  • Stuff to the brim with the fillings
  • Use a few cocktail sticks to hold the chicken together and place on a baking tray.
  • Pour a tablespoon of the oil from the sun-dried tomatoes jar over each chicken breast.
  • Bake in the center of the oven for 20-25 minutes until cooked through and the juices run clear.
  • Remove the cocktail sticks.
  • Enjoy!

Nutrition Facts : Calories 355 calories, Carbohydrate 1 gram, Fat 13 grams, Fiber 0 grams, Protein 54 grams, Sugar 0 grams

CHICKEN MOZZARELLA PASTA WITH SUN-DRIED TOMATOES



CHICKEN MOZZARELLA PASTA WITH SUN-DRIED TOMATOES image

Categories     Pasta     Dinner

Yield 4

Number Of Ingredients 10

1 pound boneless, skinless chicken breasts, cut in 1-inch cubes
salt and pepper, to taste
8 ounces Penne pasta
1 small jar (4 oz.) sun-dried tomatoes in oil
3 cloves garlic, minced
1/2 teaspoon paprika
1 1/2 cups half and half
1 cup Mozzarella cheese, shredded
1 Tablespoon dried basil
1/4 teaspoon crushed red pepper flakes

Steps:

  • Heat a large non-stick skillet over medium-high heat. Spray with cooking spray. Add cubed chicken to skillet. Season with salt and pepper. Cook until chicken is no longer pink in center. (About 10 minutes.) Meanwhile, boil Penne pasta in a large pot of water until cooked. Drain water. Drain oil from sun-dried tomato jar. Cut tomatoes into bite-size pieces. Add tomatoes to skillet with the garlic and paprika. Cook and stir mixture for a couple minutes. Add half and half, and the Mozzarella cheese to skillet. Stir to combine and let mixture come to a slight boil. Reduce heat to low and let simmer until cheese melts and a creamy sauce forms. Pour drained pasta into the skillet then the basil and crushed red pepper flakes. Carefully stir to combine everything. Simmer 5 more minutes to heat through. http://life-in-the-lofthouse.com/chicken-mozzarella-pasta-with-sun-dried-tomatoes/

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