Drop Dead Fabulous Chicken Artichoke Sun Dried Tomato Pasta Recipes

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DROP DEAD FABULOUS CHICKEN, ARTICHOKE, SUN-DRIED TOMATO PASTA



Drop Dead Fabulous Chicken, Artichoke, Sun-Dried Tomato Pasta image

Seriously, folks. This is the BEST pasta recipe ever. You. will. love. it. I got it from my favorite internet chef. I'd post her info, but I don't want to share. :)

Provided by Little Red Bug

Categories     < 30 Mins

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 rotisserie-cooked chicken (shredded and free of bones and skin)
2 cups heavy cream
2 green onions (chopped)
1/2 lb penne pasta
1 garlic clove (minced)
1 (7 1/2 ounce) jar sun-dried tomatoes (drained and chopped)
2 (6 ounce) jars marinated artichoke hearts (drained and quartered)
1/2 cup basil
1/2 cup parsley
1/2 cup freshly grated parmesan cheese
1 tablespoon olive oil

Steps:

  • Boil pasta according to directions.
  • Meanwhile, heat olive oil in a large skillet over medium heat.
  • Add onions and garlic. Cook until softened.
  • Add chicken, tomatoes, and artichoke hearts. Stir until heated all the way through.
  • Stir in heavy cream.
  • Let this simmer for five minutes.
  • Pour over cooked al dente pasta.

Nutrition Facts : Calories 1243.8, Fat 74.3, SaturatedFat 36.1, Cholesterol 305.6, Sodium 1570.2, Carbohydrate 90, Fiber 18.2, Sugar 21.5, Protein 63.4

SAUSAGE, ARTICHOKE & SUN DRIED TOMATO WITH PASTA



Sausage, Artichoke & Sun Dried Tomato With Pasta image

Make and share this Sausage, Artichoke & Sun Dried Tomato With Pasta recipe from Food.com.

Provided by Dizdezi

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb egg noodles
1 lb alfresco Italian chicken sausage
1 (14 ounce) can water-packed artichoke hearts
1 cup sun-dried tomato packed in oil
1 (14 ounce) can chicken broth, reduced sodium
1/2 cup white wine
2 tablespoons diced garlic
1 tablespoon olive oil
1 tablespoon chopped basil
2 teaspoons of chopped parsley
salt and pepper
1/2 cup grated cheese parmesan cheese or 1/2 cup pecorino romano cheese

Steps:

  • Set up pot for pasta and cook as directed.
  • Chop sun dried tomatoes with oil in mini chopper until finely chopped. Cut up fully cooked chicken sausage. Empty sun dried tomatoes into skillet with cut up chicken and cook together until chicken is browned (remember its already cooked, just browning it - about 2 minutes) transfer to a separate dish. Cut up artichokes and put into same pan as sun dried tomatoes were cooked in with minced garlic and 1 tablespoon of olive oil, cook about 2 minutes. Add chicken broth, white wine, basil, parsley, salt and pepper and cook for about 2-5 minutes. Add chicken and sun dried tomatoes to mixture and simmer about 2 minutes. Drain pasta (do not rinse) pour mixture over pasta and serve immediately. Garnish with grated cheese.

Nutrition Facts : Calories 453.6, Fat 11.2, SaturatedFat 3.2, Cholesterol 71.2, Sodium 451.4, Carbohydrate 68.4, Fiber 9.3, Sugar 2.6, Protein 18.5

GARLIC SUN-DRIED TOMATO PASTA



Garlic Sun-Dried Tomato Pasta image

I love garlic so when I wanted a change from tomato sauce on my pasta, I threw a few ingredients in my frying pan and came up with this. Cut down on the garlic if it's too much for you. Add hot pepper flakes if you like spice. Cook vegetable of your choice with pasta if you want. Every time I make this, it's different. Hope you enjoy it as much as we do.

Provided by DeeDee

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1/3 cup extra virgin olive oil
4 -6 cloves crushed garlic (to taste)
1/2 cup chopped onion
1/4-1/3 cup sliced sun-dried tomato
1 teaspoon dried basil
1 teaspoon dried oregano
pepper
salt
1 dash coriander (optional)
8 ounces small shell pasta, of your choice
fresh grated parmesan cheese

Steps:

  • In small frying pan, saute all ingredients (on low) except pasta.
  • Do not let the garlic brown.
  • If it does, remove from heat immediately and let sit off of burner.
  • The longer it sits, the stronger the flavour in the oil.
  • Boil the pasta according to directions.
  • For a variation, you can add frozen peas to pasta water, or you can add broccoli flowerets to the last couple of minutes of boiling.
  • Strain pasta and toss with oil mixture.
  • Top with parmasan cheese and enjoy!

Nutrition Facts : Calories 477.6, Fat 19.3, SaturatedFat 2.7, Sodium 85.7, Carbohydrate 66.4, Fiber 4, Sugar 4.2, Protein 12

CHICKEN, ARTICHOKE AND SUN-DRIED TOMATO WITH PESTO



Chicken, Artichoke and Sun-Dried Tomato With Pesto image

This is a recipe that I made up, using whatever I had left over in the pantry and the freezer. It came out great, so I thought I would share it. For best results, use my pesto recipe: recipe#343277 . Enjoy!

Provided by Chef Art

Categories     < 30 Mins

Time 25m

Yield 2 serving(s)

Number Of Ingredients 11

8 ounces angel hair pasta, uncooked
1 teaspoon olive oil
1 lb boneless skinless chicken breast, cubed
2 teaspoons garlic, minced
1 teaspoon ground ginger
1 teaspoon dried thyme
1 (14 ounce) can artichokes (quartered)
1/2 cup pesto sauce (Use my pesto Ardolino-Style Homemade Pesto)
8 ounces sun-dried tomatoes packed in oil, drained and sliced julienne
salt and pepper (to taste)
1/4 cup parmesan cheese, plus more if needed

Steps:

  • Fill a large saucepan with water and bring to a boil over HIGH heat and add salt.
  • Add the pasta and cook, stirring occasionally until barely tender, about 4 minutes.
  • Reserve 1 cup of the cooking water and drain the pasta.
  • In a separate skillet, heat the olive oil on MEDIUM.
  • Add the chicken and garlic and cook throughout (about 3-5 minutes).
  • Add the artichokes, sun-dried tomatoes, reserved cooking water, ginger, thyme, and pesto and cook 1-2 minutes more. Use my pesto recipe: http://www.recipezaar.com/rz.193016.
  • Toss all ingredients together with the pasta and cheese. Add more cheese is desired. Season with salt and pepper to taste.

SUN-DRIED TOMATO ARTICHOKE CHICKEN



Sun-Dried Tomato Artichoke Chicken image

A yummy recipe that came in a Publix flyer in the newspaper. We can't wait to try this, they recommend serving it with Arugula Macadamia Salad and a Chardonnay wine.

Provided by Pixies Kitchen

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 lbs boneless skinless chicken breasts
1/4 cup flour
2 tablespoons canola oil
1/2 cup white wine
6 -8 sprigs fresh thyme, stems removed
1 lemon
14 ounces artichoke hearts, quartered and drained
1/3 cup sun-dried tomato, julienne-cut
2 tablespoons unsalted butter
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons parmesan cheese

Steps:

  • Pre-heat saute pan on medium high for 2 to 3 minutes. Cut chicken into 1 inch chunks, place in bag. Add flour and shake to coat.
  • Place oil in pan, add chicken and cook 2 - 3 minutes or until chicken begins to brown.
  • Stir in wine, reduce heat to medium - low and cook until wine has slightly reduced.
  • Squeeze juice of 1/2 lemon over chicken and then stir in artichoke hearts, sun-dried tomatoes, butter, salt, and pepper.
  • Cover and cook an additional 2 - 3 minutes until chicken is done.
  • Remove chicken from heat and stir in thyme then sprinkle with cheese and serve.

Nutrition Facts : Calories 430.5, Fat 16, SaturatedFat 5.2, Cholesterol 116.2, Sodium 865.5, Carbohydrate 23.4, Fiber 7.4, Sugar 3, Protein 45.6

CARRIE'S ARTICHOKE AND SUN-DRIED TOMATO PASTA



Carrie's Artichoke and Sun-Dried Tomato Pasta image

A versatile pasta dish with a wine based sauce: prawns and chicken are excellent additions to this recipe.

Provided by CARRIE33

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 4

Number Of Ingredients 13

1 (8 ounce) package fresh fettuccine
4 tablespoons butter
½ medium onion, chopped
1 (8 ounce) package sliced mushrooms
3 cloves garlic, crushed
⅔ (8 ounce) jar sun-dried tomatoes, packed in oil
1 (2 ounce) can sliced black olives, drained
10 ounces marinated artichoke hearts
1 cup dry white wine
2 tablespoons lemon juice
1 ripe tomato, chopped
1 cup Parmesan cheese
1 teaspoon black pepper

Steps:

  • Fill a large pot with lightly salted water and bring it to a rolling boil.
  • While the water is heating, melt the butter over medium heat in a large saucepan. Add the onions, mushrooms, and garlic; cook and stir until tender, about 5 minutes.
  • Stir in the sun-dried tomatoes, olives, artichoke hearts, wine, and lemon juice. Bring to a boil; reduce the heat and simmer until liquid is reduced by a third, about 4 minutes.
  • Cook the fresh pasta in boiling water until done, about 2 minutes. Drain.
  • Toss pasta with sauce. Top with fresh tomatoes and cheese, add pepper to taste, and serve.

Nutrition Facts : Calories 611.5 calories, Carbohydrate 61.1 g, Cholesterol 94.3 mg, Fat 29.5 g, Fiber 8.9 g, Protein 21.3 g, SaturatedFat 11.9 g, Sodium 887.7 mg, Sugar 3.2 g

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