Pasta With Chicken Sun Dried Tomatoes Gorgonzola And Pine Nuts Recipes

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PASTA WITH CHICKEN AND SUN-DRIED TOMATOES IN GORGONZOLA SAUCE



Pasta with Chicken and Sun-Dried Tomatoes in Gorgonzola Sauce image

Store-bought rotisserie chicken is combined with a light Gorgonzola and wine sauce, tossed with bow tie pasta, and topped with Parmesan cheese.

Provided by Brian Graves

Categories     Main Dish Recipes     Pasta     Chicken

Time 50m

Yield 8

Number Of Ingredients 11

1 (16 ounce) package farfalle (bow tie) pasta
1 tablespoon olive oil
1 shallot, minced
1 tablespoon minced garlic
1 cup white wine
2 (5 ounce) packages crumbled Gorgonzola cheese
1 cup chicken stock
salt and ground black pepper to taste
3 cups shredded rotisserie chicken
1 cup chopped sun-dried tomatoes
¼ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and keep warm in the pot.
  • Heat olive oil in a skillet over medium heat. Cook and stir shallot and garlic until fragrant and shallot has softened, 2 to 3 minutes. Pour in white wine and cook until reduced, about 5 minutes. Add Gorgonzola cheese and chicken stock; continue to cook until creamy, 5 to 7 minutes. Season sauce with salt and pepper.
  • Add sauce, chicken, and sun-dried tomatoes to the cooked pasta in the pot. Toss until mixed well. Top with Parmesan cheese and serve.

Nutrition Facts : Calories 494.4 calories, Carbohydrate 47 g, Cholesterol 91 mg, Fat 16.1 g, Fiber 2.8 g, Protein 33.4 g, SaturatedFat 7.3 g, Sodium 954.6 mg, Sugar 5.1 g

PASTA WITH PINE NUTS AND SUN-DRIED TOMATOES



Pasta with Pine Nuts and Sun-Dried Tomatoes image

Provided by Rosemary M. Wyman

Categories     Pasta     Tomato     Side     Sauté     Vegetarian     Quick & Easy     Parmesan     Pine Nut     Spring     Bon Appétit     California     Sugar Conscious     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 6

12 ounces fusilli or other spiral-shaped pasta
5 tablespoons olive oil
2/3 cup pine nuts, toasted
2/3 cup chopped drained oil-packed sun-dried tomatoes (about 3 ounces)
1/2 cup chopped fresh parsley
1/2 cup grated Parmesan cheese (about 1 1/2 ounces)

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.

PENNE WITH CHICKEN, SUN-DRIED TOMATOES AND PINE NUTS



Penne With Chicken, Sun-Dried Tomatoes and Pine Nuts image

This pasta dish looks and tastes great. It looks stunning served in bowls or large, restaurant-like plates. I love sun-dried tomatoes and fresh basil! The pine nuts add a nice touch. Roast the pine nuts in a skillet on low heat. Watch the nuts as they turn brown (and then black) suddenly. Serve this tasty dish with fresh parmesan cheese and a glass of wine.

Provided by tigerduck

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

1 (270 g) jar sun-dried tomatoes packed in oil
500 g chicken breasts, cut into thin stripes
2 garlic cloves, crushed
125 ml cream (use more if desired)
2 tablespoons fresh basil, cut into stripes
400 g penne, cooked
2 tablespoons pine nuts, roasted
salt and pepper

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.

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