Fettuccine With Chicken Sun Dried Tomatoes Basil And Pine Nuts Recipes

SUN DRIED TOMATO & BASIL CHICKEN FETTUCCINE

Steps:

• In a large pot, bring salted water to boil and cook the fettuccine.
• My grocery store sells a "stir fry" package of chicken that is thin sliced and in small pieces. If yours doesn't, thinly slice your chicken and cut into small pieces. Season with lemon pepper and salt and pepper, to taste.
• Heat a large skillet over medium high heat and add the olive oil. Once hot, add in the chicken and cook until no longer pink. Because you have it thin sliced, it should cook fairly quickly. Once done, remove from the pan and set aside.
• In the same pan (there should be a little left over oil), add in the minced garlic and chopped onions. Cook until softened.
• Add in the chopped sun dried tomatoes and stir.
• Add in the flour and stir until the onion and tomatoes are coated and you don't see any more raw flour.
• Add in the chicken broth and white wine. Stir until fully combined. Let it continue cooking until it reduces slightly.
• Add in the butter and heavy cream. Stir. Let the sauce reduce and thicken. Add more salt and pepper, if desired.
• Once thickened, add back in the cooked chicken and stir.
• Finally, add in the chopped basil and remove the skillet from the heat.
• Pour the cooked pasta into a large bowl then top with the cooked chicken mixture. Stir to combine then enjoy!

PENNE WITH CHICKEN, SUN-DRIED TOMATOES AND PINE NUTS

Steps:

• Cut the sun-dried tomatoes into thin stripes. Keep the oil.
• Heat wok or large skillet. Add 1 tablespoons of the kept oil.
• Fry meat in 2-3 portions. Add more oil if necessary.
• Add fried meat to the wok again.
• Add garlic, tomatoes and cream. Cook on low heat for 4-5 minutes.
• Add cooked penne and basil and mix. Leave on stove until penne are warm.
• Season with salt and pepper.
• Serve in bowls and top with roasted pine nuts.

PASTA WITH CHICKEN, SUN-DRIED TOMATOES, GORGONZOLA AND PINE NUTS

Steps:

• Heat 1 tablespoon oil reserved from tomatoes in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until cooked through, about 3 minutes per side. Transfer chicken to plate and cool; do not clean skillet. Cut chicken into 1/2-inch pieces.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta; transfer to large bowl.
• Meanwhile, heat remaining 1 tablespoon tomato oil in same skillet over medium-high heat. Add garlic; sauté until tender, about 1 minute. Add sun-dried tomatoes, chicken, basil, broth, cheese and prosciutto to skillet and bring to boil.
• Add sauce to pasta and toss to coat. Season to taste with salt and pepper. Top with pine nuts and serve.

PASTA WITH PINE NUTS AND SUN-DRIED TOMATOES

Steps:

• Cook fusilli pasta in large pot of boiling water until just tender but still firm to bite. Drain pasta well. Heat 3 tablespoons olive oil in heavy large skillet over high heat. Add pasta and fry until beginning to crisp at edges, stirring frequently, about 10 minutes. Transfer pasta to large bowl.
• Add remaining 2 tablespoons olive oil to same skillet. Add toasted pine nuts and sun-dried tomatoes and stir over high heat until just warmed through, about 1 minute. Pour pine nut mixture over pasta. Add chopped parsley and grated Parmesan cheese and toss to blend. Season to taste with salt and pepper and serve.

PASTA WITH CHICKEN AND SUN-DRIED TOMATOES

Steps:

• Roast pine nuts at 400 degrees for 8-10 minutes. Shake the pan a few times to prevent burning.
• Dredge chicken in flour. Heat olive oil in a skillet and add the dredged chicken. Cook each side until golden brown. Set chicken aside and keep warm.
• Prepare linguini according to package directions while the chicken is cooking.
• Saute garlic and onions until tender. Stir sun-dried tomatoes, capers, olives, artichokes, parsley and pine nuts into skillet. Add oregano, basil and ground pepper. Pour in chicken broth and bring to a slow boil, stirring occasionally. Add chicken breats and continue to cook for 30 more seconds. Serve over linguini and sprinkle with parmesan cheese.

PENNE WITH SUN DRIED TOMATO PESTO AND CHICKEN

Steps:

• 1. In the bowl of a food processor, combine the sun-dried tomatoes and their oil, garlic, basil, red pepper flakes, and nuts. Blend until roughly combine. Add the parmesan cheese and while continuously blending add the remaining 1/4 c. olive oil in a slow steady stream until the mixture comes together. (it will be thick) Check seasonings and add salt and pepper only if needed. Set aside or refrigerate until needed. Bring up to room temp. before using.
• 2. Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8-15 minutes or as directed on the package. Drain, reserving 2 cups of the cooking liquid.
• 3. In the same warm pot you used to cook the pasta in add the pesto to the pasta and toss to coat, adding enough reserved cooking liquid to moisten and bring it together. Add the shredded chicken and mix well.
• 4. Transfer to a serving dish. Serve sprinkled with a little extra parmesan!

FETTUCCINE WITH CHICKEN, SUN-DRIED TOMATOES, BASIL AND PINE NUTS

Steps:

• Bring a large pot of salted water to a boil for the pasta.
• Season the chicken with salt and pepper. Heat olive oil in a large non-stick skillet over high heat and sauté the chicken on both sides until it is golden brown.
• Add the garlic and cook for 1 more minute. Transfer the chicken to a warm plate and keep warm.
• Turn the heat to medium and add the sun-dried tomatoes and the chicken broth and simmer for 5 minutes.
• Add the basil, pine nuts and lemon juice. Meanwhile, cook the pasta (in the boiling water) until it is al dente.
• Drain and toss with the sun-dried tomato mixture.
• Divide the pasta among the serving plates and arrange the chicken on top.
• Sit back and enjoy your cooking now!