MOZZARELLA CHICKEN PASTA WITH SUN DRIED TOMATOES
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
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)
Provided by wing118677
Number Of Ingredients 12
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
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
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
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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- In a Dutch oven, on high heat, sauté garlic and sun-dried tomatoes in 2 tablespoons of olive oil for 1 minute until garlic is fragrant. Remove sun-dried tomatoes from the pan, leaving the garlic and oil. Add chicken breasts, salted and lightly covered in paprika (for color) and cook on high heat for 1 minute on each side. Remove from heat. Slice sun-dried tomatoes into smaller bits and set aside.
- Add half and half, mozzarella cheese, and grated Parmesan cheese to the Dutch oven, 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.
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- Cook the pasta according to the package. Once the pasta is done cooking reserve 1/2 cup of the pasta water and set aside. Rinse the pasta under cold water and set aside.
- In a small bowl combine the salt, pepper and paprika and rub the chicken tenders with the spices. Set aside.
- In a large skillet heat the 2 Tablespoons olive oil over medium high heat. Add the minced garlic and sun-dried tomatoes and sauté for 1 to 2 minutes. Add the chicken and continue cooking until the chicken is no longer pink, about 5-6 minutes.
- Add the crushed red pepper, half and half, shredded mozzarella cheese and 1/2 cup reserved pasta water to the chicken and let simmer on low until the sauce thickens up, continuing to stir while it cooks.
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- In a large skillet, sauté garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of olive oil (reserved from the sun-dried tomatoes jar) for 1 minute on medium heat until the garlic is fragrant.
- Add sliced chicken (salted and lightly covered in paprika for color) and cook on high heat for 1 minute on each side. Remove from heat.
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- Bring a large pot of salted water to a boil. (Add enough salt so that the water tastes like the sea.) Cook the pasta according to the package instructions until al dente.
- Meanwhile, make the pesto. In the bowl of a food processor fitted with the steel blade, combine the sun-dried tomatoes with their oil, garlic, salt, red pepper flakes, sugar, basil, pine nuts, Parmigiano-Reggiano and olive oil. Pulse, scraping down the sides as necessary, until the mixture is finely puréed. Divide the mixture in half. Set aside.
- Reserve about 1 cup of the pasta cooking water (you'll need it for the sauce), then drain the pasta. Add the pasta back to the pan. Add half of the pesto and stir to combine, adding the reserved pasta water little by little, until the pasta is well-coated and moistened. I usually use about 3/4 cup of pasta water. (Refrigerate or freeze the remaining pesto for another meal.) Taste and adjust seasoning with more salt and red pepper flakes, if necessary. Right before serving, toss in 2 tablespoons chopped basil and the mozzarella pearls (it's important to do this right before serving so the cheese doesn't melt from the heat of the pan). Transfer to a serving dish or pasta bowls and serve with more grated Parmigiano-Reggiano.
- Note: If you'd like to serve this pasta dish at room temperature, wait until the pasta is cool to add the mozzarella pearls.
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- In a large pan, on high heat, sautee garlic and sun-dried tomatoes in the reserved oil or in 2 T. olive oil for 1 minute until garlic is fragrant.
- Remove sun-dried tomatoes from the pan, leaving the oil, and add chicken tenders. Salt and lightly covered chicken in paprika and cook on high heat for 1 minute on each side. Remove from heat.
- Cook pasta in salted water according to package instructions. Reserve some cooked pasta water. Drain and rinse pasta with cold water to stop it from cooking.
- Slice sun-dried tomatoes into smaller pieces 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 heat to simmer and cook, constantly stirring, until all cheese melts and creamy sauce forms. (If the sauce seems too thick, some cooked pasta water will be added soon.)
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