Creamy Chicken Basil And Sun Dried Tomato Pasta Bake Recipes

SUN-DRIED TOMATO BAKED CHICKEN

Steps:

• Julianne the sun-dried tomatoes and place the tomatoes and the oil they came in into a mixing bowl (or a gallon zip-lock bag).
• Slice lemon thinly and add it to the tomatoes.
• Add minced basil, salt, and pepper to the tomatoes as well.
• Add chicken breasts to the mixing bowl as well, mix and let it sit for about 20 minutes to marinade. (You can also do the same in the zip-lock bag if preferred.)
• Preheat a cast iron skillet (or an oven save cooking pan) by adding a little bit of olive oil and preheat it over medium-high heat.
• Preheat the oven to 350 degrees.
• Once the skillet it hot, add chicken breasts and let them sear for a couple of minutes on each sides.
• Add the tomato/lemon/basil mixture that chicken was marinating in right into the pan. Spread everything evenly, bring to simmer, and place into the oven.
• Bake for 20-30 minutes, until chicken is just done. Bake time depends on thickness of the chicken breasts.
• Serve with any side dish you desire.

CREAMY BASIL CHICKEN PASTA

Steps:

• In a skillet heat up the olive oil and butter.
• Add the cut up chicken, and season it with salt, pepper and red pepper flakes.
• Add the minced garlic.
• Cook until the chicken is cooked through, and no longer pink.
• Once the chicken is cooked, transfer it to a plate and set aside.
• In the same skillet, add the chopped onion and mushrooms. If there is not enough oil left from cooking the chicken, add about 1 tbsp more.
• Cook until the onions are tender and the moisture is cooked off from the mushrooms.
• Once this is done, stir in the 2 tbsp of flour and cook for about 1 minute.
• Add the chicken broth, cream, dried basil and sun dried tomatoes.
• Add the cooked chicken.
• Simmer until the sauce thickens.
• Serve over spaghetti noodles.
• Garnish with green onion (optional).
• Enjoy!

20 MINUTE CREAMY SUN DRIED TOMATO CHICKEN PASTA

Steps:

• Heat a pot of water over high heat and season well with salt until the water tastes like salt water.
• Once boiling, add the pasta and cook until al dente.
• Meanwhile, in a skillet over high heat, add a drizzle of olive oil and season both sides of the chicken with salt and pepper.
• Place the chicken in the pan once the oil is shimmering and immediately turn to low heat.
• Cook the chicken the proper way as instructed in THIS post.
• Turn the meat once it's cooked halfway, about 5-7 minutes.
• Cook through, about another 5-6 minutes.
• Remove to a cutting board to rest.
• To the same pan, add the sun dried tomatoes with a little of their oil and the garlic.
• Turn the pan to medium and stir for about 30 seconds.
• Turn the heat to medium high and quickly add the cream and cheeses.
• Cook for about 3 minutes or until thickened and add return to a simmer at medium low heat, add remaining ingredients, seasoning to taste.
• Slice the chicken and add it into the sauce along with the drained pasta.
• Stir using tongs and serve immediately.

CHICKEN WITH CREAMY SUN DRIED TOMATO SAUCE

Steps:

• Breast: Cut chicken in half horiztonally to form 2 thin steaks.
• Sprinkle chicken with salt and pepper. Heat oil from sun dried tomat jar in a large skillet over high heat.
• Add the chicken and cook until golden brown on both sides - 6 minutes total for thigh or 4 minutes for breast. Remove onto a plate, keep warm.
• Add the garlic and cook for 15 seconds until light golden.
• Add wine. Bring to simmer and scrape the bottom of the skillet to mix all the brown bits into the wine.
• Let the wine simmer for 1 minute or so until the smell of alcohol is gone which means it has evaporated.
• Mix in mustard, then add the chicken broth, cream, parmesan and sun dried tomatoes.
• Bring to simmer, then reduce heat to medium and simmer for 2 to 3 minutes until thickened. Stir regularly to dissolve parmesan cheese.
• Taste sauce and add more salt and pepper if needed.
• Stir through basil leaves, then return chicken into pan. Spoon sauce over and simmer 1 minute.
• Serve immediately! Great served over mashed potato, Creamy Mashed Cauliflower or pasta. Or serve with bread on the side to mop up sauce!

CHICKEN THIGHS WITH SUN-DRIED TOMATO AND BASIL SAUCE

Steps:

• Heat a large, deep pan over medium-high heat and add a splash of oil.
• Brown the chicken thighs on both sides until they turn a deep golden brown and are cooked 3/4 way through.
• Remove the chicken from the pan and set aside.
• Add a bit more oil to the pan if necessary then saute the onion until soft and glossy.
• Remove the stalks from the basil leaves and chop finely. Reserve the leaves for later.
• Add the basil stalks and garlic to the onions and saute for 30 seconds before adding the sun-dried tomatoes. Saute for another minute then pour in the chicken stock and cream.
• Allow to come to a simmer then place the chicken back in the pan and cover.
• Allow to simmer for 10-20 minutes, checking regularly to make sure the liquid hasn't cooked away (top up with more stock if necessary), until the chicken is cooked through.
• At this stage, the sauce will probably have reduced but if you want more sauce (to serve with rice, for example), add another cup of stock (and more cream if you wish) then add the cornflour and milk mixture. Allow to simmer for 10 minutes until thickened.
• Slice the basil leaves and add them to the chicken along with the lemon juice, salt and pepper before serving.

SUN DRIED TOMATO PASTA

Steps:

• Bring a large pot of water to a boil. Sprinkle in a few teaspoons of salt, then add the pasta and cook according to package directions, just until al dente (lightly firm and chewy, but not hard). Drain and set aside.
• Meanwhile, melt the butter in a large, deep skillet over medium heat. Once the skillet is hot, add the chicken and cook until lightly golden brown on all sides, about 3-4 minutes.
• Reduce heat to medium-low, then add the drained sun dried tomatoes, garlic, oregano, salt, black pepper, and cayenne pepper and cook just until fragrant, about 30 seconds. Add the wine and for cook 2 minutes, until the liquid evaporates, stirring occasionally. Remove from heat.
• To the skillet, add the whipping cream, then the pasta, spinach, and 1/2 cup Parmesan. Stir for 30 seconds to allow the spinach to cook down. Sprinkle with additional Parmesan cheese and serve.

CHICKEN IN SUN-DRIED TOMATO BASIL SAUCE

Steps:

• Preheat oven to 350°.
• Spray a 10x17" glass baking dish with olive oil cooking spray.
• Place chicken breasts in dish.
• Sprinkle generously with salt and pepper and drizzle with olive oil.
• Bake for about 30 minutes.
• Turn chicken over and sprinkle again with salt and pepper.
• Bake 30 more minutes until chicken is cooked through.
• Meanwhile, make sauce: chop or dice sun dried tomatoes and add ½ cup water.
• Allow the tomatoes to sit in the water about 5-10 minutes to plump up for use.
• While tomatoes are reconstituting, place a couple of tablespoons of olive oil in medium saucepan.
• Add red bell pepper and sauté a few minutes until soft.
• Add diced shallots and cook a few more minutes until veggies are soft.
• Add flour and whisk to combine.
• Slowly work in chicken broth with a whisk, then add cream and continue whisking until smooth.
• Cook over low to medium heat until sauce thickens.
• Dice basil and add to sauce with the drained tomatoes. Stir to combine.
• Keep over very low heat until ready to serve.
• Heat water in a large stockpot.
• Add gluten free angel hair pasta and cook about 5 minutes according to package directions.
• Drain pasta add a little oil or butter to keep noodles from sticking together.
• To serve: Spread angel hair pasta on plates.
• Place a cooked chicken breast on the bed of noodles.
• Spoon Sun-Dried Tomato Basil Sauce over top of the chicken and pasta.

CREAMY CHICKEN, BASIL, AND SUN-DRIED TOMATO PASTA BAKE

Steps:

• Preheat oven to 350. Boil pasta according to package directions. Drain and place in baking dish.
• Rinse and pat chicken dry. Season both sides with salt and pepper.
• Heat large saute pan over medium heat. Add 1 teaspoon olive oil. Place chicken in pan, and cook 2 to 3 minutes per side, or until the chicken is browned. Remove from pan and place on a cutting board.
• In the same pan, melt butter, and add the rest of the olive oil. Add the garlic and onions. Cook for about 2 minutes, until the onions are soft.
• Stir in the tomatoes and 3/4 cup of the chicken broth or wine. Bring to a boil. Turn down and let simmer for about 10 minutes.
• Meanwhile, slice the chicken into 1/4-inch thick slices and place over pasta (the chicken will finish cooking in the oven).
• Stir in cream and 1/2 cup cheese into the tomatoes. Simmer over medium heat until the sauce thickens.
• Add the rest of the broth or wine if the sauce gets too thick. Stir in basil. Add salt and pepper to tast.
• Pour sauce over chicken and pasta. Sprinkle with remaining cheese.
• Bake uncovered for about 20 minutes, or until bubbling and golden brown.