Sun Dried Tomato Alfredo Recipes

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SUN DRIED TOMATO ALFREDO



Sun Dried Tomato Alfredo image

20 minute + 10 ingredient creamy Sun Dried Tomato Alfredo made with high fibre & protein packed Chickapea pasta and topped with fresh basil | Gluten Free + Vegan

Provided by Sarah - A Saucy Kitchen

Categories     Mains

Time 30m

Number Of Ingredients 10

1 tablespoon olive oil
3 cloves garlic, crushed
1 tablespoon dried oregano
1/2 cup sun dried tomatoes packed in oil, divided , blot the oil and chop fine
2 tablespoons arrowroot flour, can also use regular gluten free all purpose flour
1 1/2 cup unsweetened almond milk
2 tablespoons tomato paste
1/4 cup vegan parmasan
1 box | 8 oz dried chickapea pasta, any shape pasta
1 handful fresh basil, chopped

Steps:

  • Prepare pasta according to package instructions. Once cooked, drain and set aside.
  • Warm olive oil in a large sauce pan or skillet. Add the garlic and sauté for one minute. Stir in oregano, half of the chopped sun dried tomatoes (the rest will be added in at the end) and the flour and cook another minute.
  • Stir in the almond milk and bring to a simmer and let thicken two minutes.. Stir in the tomato paste and the vegan parmesan.
  • Transfer the sauce to a blender and process for a minute or two until you have a smooth, creamy texture. You can also blend this using an immersion/stick blender.
  • Pour the creamed sauce back into the pan/skillet and stir in the cooked pasta and the remaining chopped sun dried tomatoes. Top with the fresh basil and additional parmesan if desired.
  • Serve and enjoy! Leftovers will keep for 2-3 days in the fridge stored in an airtight container.

Nutrition Facts : Calories 349 calories, Carbohydrate 46 grams carbohydrates, Cholesterol 5 milligrams cholesterol, Fiber 10 grams fiber, Protein 19 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 cup, Sodium 358 grams sodium, Sugar 3 grams sugar

SUN-DRIED TOMATO CHICKEN ALFREDO



Sun-Dried Tomato Chicken Alfredo image

This is a decadent version of chicken Alfredo. It has three different types of cheese, bacon, and sun-dried tomatoes. It does use a few pots and pans, but the end result is worth it.

Provided by thedailygourmet

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 4

Number Of Ingredients 12

½ pound penne pasta
6 ounces bacon, chopped
½ pound boneless chicken thighs, cut into 1-inch pieces
½ teaspoon garlic salt
1 teaspoon cantanzaro herbs (from Savory Spice Shop®)
¼ cup butter
5 tablespoons all-purpose flour
2 cups milk
½ cup grated fontina cheese
¼ cup grated Parmesan cheese
¼ cup provolone cheese
1 ¾ ounces chopped sun-dried tomatoes

Steps:

  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
  • Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and desired crispness is reached, 6 to 10 minutes. Drain bacon on paper towels.
  • Add chopped chicken thighs, garlic salt, and cantanzaro herbs to skillet and cook until chicken is no longer pink in the center and the juices run clear, about 6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate.
  • Melt butter in a saucepan over medium heat until a pinch of flour sprinkled into the oil just begins to bubble. Whisk in flour to form a thick paste the consistency of cake frosting. Slowly add in milk, stirring constantly. Allow mixture to thicken, while stirring. Mix in fontina cheese, Parmesan, provolone, and sun-dried tomatoes. Stir to combine. Add drained pasta to sauce and mix well. Stir in cooked chicken and bacon.

Nutrition Facts : Calories 707.4 calories, Carbohydrate 62.4 g, Cholesterol 116.8 mg, Fat 35.3 g, Fiber 3.9 g, Protein 36.7 g, SaturatedFat 17.6 g, Sodium 1230.1 mg, Sugar 12.6 g

SUN-DRIED TOMATO ALFREDO



Sun-Dried Tomato Alfredo image

A luscious sauce with a Mediterranean flair. When creating this, I used Smart Balance (for butter), whole milk, and served it with Trader Joe's alphabet pasta.

Provided by Marla Swoffer

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

4 tablespoons butter
3 tablespoons all-purpose flour
1/2 cup milk
1/4 cup cream cheese
1/4 cup sun-dried tomato packed in oil, chopped
10 ounces frozen chopped spinach
1 (14 ounce) can artichoke hearts, quartered
1/4 cup parmesan cheese, grated
1/2 teaspoon garlic powder
1/8 teaspoon black pepper
salt, to taste
pasta, cooked (shells or penne)

Steps:

  • Melt butter in large skillet over medium-low heat, and whisk in flour to form a paste.
  • Gradually stir in milk until well combined and somewhat thickened.
  • Add cream cheese and stir until melted.
  • Increase heat to medium, add sun-dried tomatoes, frozen spinach, artichoke hearts, garlic powder and pepper.
  • Stir frequently for several minutes until hot and thickened. (if it seems too thick, add more milk).
  • Reduce heat to low, stir in parmesan and cook (stirring frequently) for a minute or two more.
  • Salt to taste and stir into individual bowls of pasta.

FUN IN THE SUN-DRIED TOMATO ALFREDO OVER PENNE WITH CAJUN STEAK



Fun in the Sun-Dried Tomato Alfredo over Penne with Cajun Steak image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 13

1 tablespoon to 1/4 cup Irvine Spices Cajun Blackening spice
1 1/2 to 2 pounds top round steak, cut into 8 pieces and pounded with a meat mallet
1/2 cup (1 stick) butter
1 medium onion, minced
1/2 cup all-purpose flour
1 cup hot chicken broth
1/2 cup grated Parmesan
2 tablespoons olive oil
1 cup (about 8 ounces) sun-dried tomatoes packed in oil or if de-hydrated soaked in
warm water, chopped
1 pound dried ziti pasta
Salt
Freshly ground black pepper

Steps:

  • Rub Cajun spice into the surface of the meat. Cover with plastic wrap and let sit while you prepare the sauce and pasta. (The rub will actually begin to "cure" the meat.)
  • For the sauce, melt butter in a large saucepan which will be large enough to accommodate the pound of cooked pasta, and saute onion until it becomes translucent. Mix in the flour to make a roux. Gradually add chicken broth and allow thickening. Remove from heat and whisk in Parmesan. Immediately cover surface of sauce with a sheet of plastic wrap and set aside briefly.
  • Bring a pot of water to boil for the pasta.
  • Heat olive oil over medium-high heat in a skillet. Cook the sun-dried tomatoes for a few minutes, then with a slotted spoon transfer them to the cheese sauce and whisk in. Cover the pot of sauce and set aside. Reserve the skillet and all the bits in it for the meat.
  • Boil the pasta until al dente and drain. Add the cooked pasta to the saute pan containing the sauce and fold to coat pasta. Season with salt and pepper, as needed. Keep covered in a warm place while you cook the steaks.
  • Over medium high heat, sear the steaks, about 3 minutes per side and cook to your liking. Slice steaks into bite sized pieces and serve over pasta.

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