Linguine With Chicken And Sun Dried Tomatoes Recipes

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SUN-DRIED TOMATO LINGUINE



Sun-Dried Tomato Linguine image

We call this "Gus's Special Pasta" because my oldest child claimed it as his own. It's cheesy, garlicky goodness and quick to fix. -Courtney Gaylord, Columbus, Indiana

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 7

1 package (16 ounces) linguine
1 jar (7 ounces) julienned oil-packed sun-dried tomatoes
6 garlic cloves, minced
1 tablespoon lemon juice
1/2 cup minced fresh parsley
1-1/2 cups crumbled feta cheese
1-1/2 cups grated Parmesan cheese

Steps:

  • In a 6-qt. stockpot, cook linguine according to package directions for al dente. Drain, reserving 1/2 cup pasta water; return linguine to pot., Meanwhile, drain tomatoes, reserving 2 tablespoons oil. In a small microwave-safe bowl, combine garlic and reserved oil; microwave on high 45 seconds. Stir in drained tomatoes and lemon juice., Add tomato mixture to linguine. Toss with parsley, cheeses and enough pasta water to moisten.

Nutrition Facts : Calories 542 calories, Fat 21g fat (8g saturated fat), Cholesterol 32mg cholesterol, Sodium 726mg sodium, Carbohydrate 68g carbohydrate (3g sugars, Fiber 6g fiber), Protein 23g protein.

SUN-DRIED TOMATO CHICKEN



Sun-Dried Tomato Chicken image

Chicken with pasta, sun-dried tomatoes, and roasted red peppers. A unique pasta dish that goes great with bruschetta and a glass of wine.

Provided by Stephanie Moyle Barber

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 6

Number Of Ingredients 9

2 tablespoons olive oil
4 skinless, boneless chicken breast halves - cut into 1 1/2 inch pieces
4 cloves garlic, minced
1 cup heavy cream
1 (9 ounce) jar sun-dried tomato pesto
1 (12 ounce) jar roasted red peppers, drained and chopped
1 cup chopped fresh basil
1 teaspoon cayenne pepper
1 pound dry penne pasta

Steps:

  • Heat the olive oil in a skillet over medium heat, and cook and stir the chicken breast meat for about 10 minutes, until the chicken is browned. Add the garlic, cook and stir with the chicken for about 1 minute, and pour in the cream. Mix in the sun-dried tomato pesto, roasted peppers, basil, and cayenne pepper; simmer over low heat for 30 minutes, until the sauce has thickened.
  • While the sauce is simmering, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well.
  • Serve the sauce over the cooked penne.

Nutrition Facts : Calories 598.7 calories, Carbohydrate 63.9 g, Cholesterol 97.4 mg, Fat 25.7 g, Fiber 4.4 g, Protein 29 g, SaturatedFat 10.7 g, Sodium 649.5 mg, Sugar 6.7 g

LINGUINE WITH SPINACH AND SUN-DRIED TOMATO CREAM SAUCE



Linguine with spinach and sun-dried tomato cream sauce image

Linguine with spinach and sun-dried tomato cream sauce takes only 30 minutes to make! This simple Italian pasta requires only ingredients! This creamy linguine is a perfect weeknight dinner! Serve it as-is or with grilled chicken or seafood.

Provided by Julia

Categories     Main Course

Time 30m

Number Of Ingredients 9

8 oz linguine
1/3 cup sun-dried tomatoes (, chopped)
3 cloves garlic (, minced)
1 cup half-and-half
1 cup Parmesan cheese (, shredded)
1/4 teaspoon paprika
1/4 teaspoon salt
6 oz spinach
5 basil leaves (fresh, finely chopped)

Steps:

  • Cook linguine according to package instructions. Drain.
  • Heat 1 tablespoon of olive oil in a large skillet on medium heat.
  • Add chopped sun-dried tomatoes and minced garlic. Cook on medium heat for about 30 seconds, constantly stirring.
  • Add 1 cup of half-and-half, paprika, and 1/4 teaspoon of salt. Bring to boil and reduce to simmer.
  • Add 1/2 cup of shredded Parmesan cheese (half of what the recipe calls for). Stir for about 30 seconds or longer until the cheese melts. If the sauce is too thin, gradually add more cheese. Keep stirring around all of the skillet for a couple of minutes.
  • Note: if the sauce gets too thick, add more half-and-half.
  • Add spinach. Keep stirring on medium heat until the spinach wilts, about 1 minute.
  • Add cooked and drained linguine to the sauce. Stir well.
  • Taste the linguine and add more salt, if needed. Top with finely chopped fresh basil leaves.

Nutrition Facts : Calories 424 kcal, Carbohydrate 53 g, Protein 20 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 39 mg, Sodium 630 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

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

SUN DRIED TOMATO PASTA



Sun Dried Tomato Pasta image

This easy pasta recipe for sun dried tomato pasta with chicken, spinach, Parmesan, and white wine is filling, creamy, and ready in 20 minutes!

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 20m

Number Of Ingredients 13

8 ounces whole wheat pasta (any shape you like (recommended: bowtie or linguini))
1 tablespoon unsalted butter
1 1/2 pounds boneless skinless chicken breasts (cut into bite-sized pieces)
1 jar julienne-cut sun dried tomatoes packed in olive oil ((7 ounces) drained)
3 cloves garlic (minced)
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt (plus additional for cooking the pasta)
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 cup dry white wine ((such as Pinot Grigio) or low sodium chicken stock)
2/3 cup whipping cream
1/2 cup freshly grated Parmesan cheese (plus additional for serving)
2 cups baby spinach

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.

Nutrition Facts : ServingSize 1 (of 4), Calories 627 kcal, Carbohydrate 40 g, Protein 50 g, Fat 27 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 182 mg, Fiber 6 g, Sugar 2 g, UnsaturatedFat 9 g

LINGUINE WITH SUN-DRIED TOMATOES, OLIVES, AND LEMON



Linguine with Sun-Dried Tomatoes, Olives, and Lemon image

Provided by Giada De Laurentiis

Time 17m

Yield 4 to 6 servings

Number Of Ingredients 9

1 pound linguine pasta
1 cup (6 ounces) chopped or julienned sun-dried tomatoes in oil, drained
1 cup (4 ounces) medium green olives, pitted
1 packed cup fresh basil leaves
1 clove garlic, roughly chopped
1/3 cup extra-virgin olive oil
Zest and juice of 1 large lemon
3/4 cup grated Parmesan
Salt and freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place the pasta in a large serving bowl.
  • In a food processor, combine the sun-dried tomatoes, olives, basil, garlic, oil, lemon zest, and lemon juice. Pulse until blended but still chunky.
  • Add the Parmesan cheese to the pasta and toss well. Pour the tomato mixture on top and toss until the pasta is coated. Season with salt and pepper, to taste.

LINGUINI WITH CHICKEN, SUN-DRIED TOMATOES, AND ARUGULA #RAGU



Linguini With Chicken, Sun-Dried Tomatoes, and Arugula #Ragu image

Ragú® Recipe Contest Entry. Ribbons of linguini pasta are coated in a creamy sauce and dressed up with grilled balsamic chicken, sun-dried tomatoes, arugula, feta, and pine nuts.

Provided by Christan

Categories     Sauces

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 lb chicken breast halve
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
2 teaspoons sea salt
1/2 teaspoon pepper
8 sun-dried tomatoes, cut in small pieces
2 tablespoons butter
2 garlic cloves, minced
8 ounces linguine
1 cup Ragú® Pasta Sauce, creamy mozzarella sauce
1 cup arugula, not chopped
6 tablespoons crumbled feta cheese
1/4 cup pine nuts

Steps:

  • Preheat grill using medium heat. Fill a large pot with water, add 1 tsp sea salt, cover, and bring to a boil on high heat.
  • Rinse chicken breasts with cold water and pat dry with paper towel. Trim excess fat from chicken and set aside. In shallow dish, combine olive oil, balsamic vinegar, ½ tsp sea salt, and ¼ tsp pepper. Dip chicken in olive oil mixture, using your hands to completely coat chicken. Grill 7 minutes on each side (14 minutes total) or until cooked through. Remove from heat, wrap in aluminum foil, and set aside.
  • Melt butter over medium heat in skillet. Sauté minced garlic in butter 1-2 minutes. Remove from heat before garlic gets brown. Set aside.
  • Add sun-dried tomatoes and linguini to boiling water and cook uncovered for 10-11 minutes. Stir every few minutes to keep pasta from sticking together. Drain and set aside.
  • Add Ragu Creamy Mozzarella Sauce to cooked garlic and butter and heat over medium heat 3 minutes, stirring frequently. Set aside while you slice the grilled chicken into pieces 1-2" long by ½" wide.
  • In large pasta serving dish, combine cooked linguini and sundried tomatoes with Ragu Creamy Mozzarella Sauce. Gently stir until all pasta is coated with sauce. Fold in chicken and arugula leaves. Sprinkle remaining ½ teaspoons salt, remaining ¼ teaspoons pepper, feta, and pine nuts on top of pasta.

LINGUINE WITH CHICKEN AND SUN-DRIED TOMATOES



Linguine with Chicken and Sun-Dried Tomatoes image

Provided by Molly Shannon Daum

Categories     Chicken     Pasta     Poultry     Tomato     Sauté     Quick & Easy     Winter     Bon Appétit     Illinois

Yield Makes 4 servings

Number Of Ingredients 10

1/2 cup plus 1 tablespoon olive oil
3 tablespoons balsamic vinegar
1 large garlic clove, minced
1/2 teaspoon sugar
1 cup chopped red onion
1/2 cup chopped drained oil-packed sun-dried tomatoes
3/4 cup sliced fresh basil
4 skinless boneless chicken breast halves
1/2 cup canned low-salt chicken broth
1 9-ounce package fresh linguine, freshly cooked

Steps:

  • Whisk 1/2 cup oil, vinegar, garlic and sugar in medium bowl to blend. Whisk in onion, tomatoes and 1/4 cup basil. Season dressing with salt and pepper. Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Sprinkle chicken on all sides with salt and pepper. Add chicken to skillet. Sauté until brown, about 3 minutes per side. Add broth, 1/2 cup dressing and 1/4 cup basil and bring to boil. Reduce heat to medium-low; simmer uncovered until chicken is cooked through, about 3 minutes. Remove skillet from heat. Transfer chicken to work surface and slice thinly.
  • Divide pasta among 4 plates. Top each with 1 sliced chicken breast half. Spoon pan juices over. Garnish with remaining 1/4 cup basil. Serve, passing remaining dressing separately.

PASTA WITH CHICKEN AND SUN-DRIED TOMATOES



Pasta with Chicken and Sun-Dried Tomatoes image

Provided by Susan Tollefson

Yield Serves 4

Number Of Ingredients 9

1/4 cup olive oil
3 large boneless chicken breast halves, cut into 1-inch cubes
1 onion, chopped
1 garlic clove, chopped
1/2 teaspoon fennel seeds
1 carrot, peeled, cut into matchstick-size strips
1/4 cup finely chopped drained oil-packed sun-dried tomatoes
12 ounces fettuccine, freshly cooked
1 cup freshly grated Parmesan

Steps:

  • Heat oil in heavy large skillet over medium-high heat. Add chicken and sauté until brown and cooked through, about 6 minutes. Using slotted spoon, transfer chicken to large bowl. Keep warm. Add onion, garlic and fennel seeds to skillet and sauté until onion is tender, about 6 minutes. Stir in carrot and sun-dried tomatoes and continue cooking until carrot is crisp-tender, stirring occasionally, about 2 minutes. Transfer mixture to bowl with chicken. Add pasta and Parmesan and toss well.

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