Chicken Sausage Sun Dried Tomato And Zucchini Frittat Recipes

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PASTA CHICKEN AND SUN-DRIED TOMATOES



Pasta Chicken and Sun-Dried Tomatoes image

Quick, easy, healthy and delicious!

Provided by Sunflower

Categories     World Cuisine Recipes     European     Italian

Yield 8

Number Of Ingredients 6

1 (8 ounce) package tri-colored farfalle (bow tie) pasta
4 skinless, boneless chicken breast halves
¼ cup olive oil
½ cup sun-dried tomatoes
1 zucchini, steamed and cut into chunks
1 summer squash, steamed and chopped

Steps:

  • Add pasta to a large pot of salted boiling water. Let cook for 8 to 10 minutes or until al dente. Drain.
  • Meanwhile, saute chicken breasts in a medium skillet over medium high heat. Saute for 8 to 10 minutes each side or until chicken is cooked through and juices run clear. Remove chicken from skillet and cut into bite size pieces.
  • In a large mixing bowl, toss cooked pasta with oil to coat. Add chicken pieces, sun-dried tomatoes, zucchini and squash and toss again. Finally, add cheese and serve.

Nutrition Facts : Calories 241.5 calories, Carbohydrate 23.9 g, Cholesterol 34.2 mg, Fat 8.3 g, Fiber 1.9 g, Protein 18.4 g, SaturatedFat 1.3 g, Sodium 113.6 mg, Sugar 3.2 g

CREAMY SUN-DRIED TOMATO & CHICKEN FRITTATA



Creamy Sun-Dried Tomato & Chicken Frittata image

The only thing hard about this fantastic frittata is deciding when to serve it. Made with chicken, cheese and sweet and chewy sun-dried tomatoes, it's wonderful for breakfast, lunch or dinner.-Sharon Delaney-Chronis, South Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 8 servings.

Number Of Ingredients 9

10 large eggs
1/2 cup heavy whipping cream
4 tablespoons minced fresh basil or 4 teaspoons dried basil, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (8 ounces) cream cheese, softened and cubed
1-1/4 cups shredded cooked chicken
1/2 cup oil-packed sun-dried tomatoes, patted dry and chopped
4 tablespoons shredded Parmesan cheese, divided

Steps:

  • Preheat oven to 350°. In a large bowl, whisk eggs, cream, 3 tablespoons basil, salt and pepper. Stir in cream cheese, chicken, tomatoes and 2 tablespoons Parmesan cheese., Heat a 10-in. ovenproof skillet coated with cooking spray over medium-low heat. Pour in egg mixture; cover and cook 8-12 minutes or until nearly set. Sprinkle with remaining Parmesan cheese., Bake, uncovered, 12-16 minutes or until eggs are completely set. Let stand 5 minutes. Sprinkle with remaining basil; cut into wedges.

Nutrition Facts :

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