Sun Dried Tomato Artichoke Chicken Knorr Soup Recipes

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ARTICHOKE AND SUN-DRIED TOMATO CHICKEN



Artichoke and Sun-Dried Tomato Chicken image

Chicken is browned, and then cooked with artichoke hearts, tomatoes, and sun-dried tomato pesto in this simple, elegant recipe.

Provided by LMB27

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 35m

Yield 4

Number Of Ingredients 6

4 skinless, boneless chicken breast halves
salt and pepper to taste
2 teaspoons olive oil
1 (14.5 ounce) can diced tomatoes with green peppers and onions
¼ cup sun-dried tomato pesto
1 (14 ounce) can artichoke hearts in water, drained and quartered

Steps:

  • Season both sides of chicken breasts with salt and pepper. Heat oil in a large skillet over medium-high heat. Place chicken in skillet; cook, turning once to brown each side. Remove chicken from pan, and set aside.
  • Pour tomatoes into pan; cook for 1 minute, stirring constantly, and incorporating any brown bits from bottom of pan. Stir in pesto and artichokes, and return chicken to pan. Cover, and reduce heat to medium. Simmer for 5 to 10 minutes, or until chicken is cooked through.

Nutrition Facts : Calories 228.2 calories, Carbohydrate 11.4 g, Cholesterol 68.4 mg, Fat 6.5 g, Fiber 3.4 g, Protein 30.5 g, SaturatedFat 1 g, Sodium 865.5 mg, Sugar 0.4 g

SUN-DRIED TOMATO ARTICHOKE CHICKEN (KNORR SOUP RECIPE)



Sun-Dried Tomato Artichoke Chicken (Knorr Soup Recipe) image

Got this from the dried Knorr Soup (French Onion) box. Tastes like you worked a lot on it, but it is amazingly easy to throw together!

Provided by Lorraine3

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

4 bone-in chicken breast halves
2 tablespoons olive oil
1 Knorr french onion soup mix, packet
2 garlic cloves, finely chopped
1/3 cup sun-dried tomato packed in oil, drained and chopped
6 ounces marinated artichoke hearts, undrained

Steps:

  • Preheat oven to 350 degrees F.
  • Place chicken in a large baking or roasting pan. Combine remaining ingredients and pour over chicken.
  • Bake for 30 minutes or until chicken is thoroughly cooked.

Nutrition Facts : Calories 227.5, Fat 14.8, SaturatedFat 3, Cholesterol 46.4, Sodium 111.1, Carbohydrate 7.4, Fiber 2.9, Sugar 0.4, Protein 17.2

CHICKEN WITH ARTICHOKES AND SUNDRIED TOMATOES



Chicken with Artichokes and Sundried Tomatoes image

Sun-dried tomatoes and feta cheese give this simple chicken dish a delightfully different twist.

Provided by Bren

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 6

Number Of Ingredients 14

2 tablespoons olive oil
½ onion, sliced
2 cloves garlic, minced
1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
½ cup chicken broth
1 (15 ounce) can quartered artichoke hearts, undrained
1 (6 ounce) jar sun-dried tomatoes, drained and cut into quarters
1 (4 ounce) can sliced olives, drained
1 teaspoon salt
½ teaspoon dried oregano
½ teaspoon dried basil
freshly ground black pepper to taste
1 (12 ounce) package angel hair pasta
1 (8 ounce) package crumbled feta cheese

Steps:

  • Heat olive oil in a large skillet over medium-high heat; cook and stir onion and garlic in hot oil for 1 minute. Add chicken; cook and stir until chicken is no longer pink, 5 to 10 minutes. Stir chicken broth, artichoke hearts with juice, sun-dried tomatoes, olives, salt, oregano, basil, and black pepper into chicken mixture; cover skillet and simmer until chicken is cooked through, about 10 more minutes.
  • Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain and transfer pasta to a platter; spoon chicken mixture over pasta. Sprinkle with feta cheese.

Nutrition Facts : Calories 512.1 calories, Carbohydrate 49.9 g, Cholesterol 78 mg, Fat 21 g, Fiber 7.2 g, Protein 33.3 g, SaturatedFat 7.3 g, Sodium 1722 mg, Sugar 3.4 g

TOMATO ARTICHOKE CHICKEN



Tomato Artichoke Chicken image

Make and share this Tomato Artichoke Chicken recipe from Food.com.

Provided by Chef of Kids

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons all-purpose flour
1/2 teaspoon salt
1/3 teaspoon pepper
4 boneless skinless chicken breasts (about 5 oz each, tenderloins removed)
1 (14 1/2 ounce) can diced tomatoes with basil oregano and garlic
1 (13 3/4 ounce) can artichoke hearts, sliced
1/4 cup balsamic vinegar
1/2 cup shredded mozzarella cheese

Steps:

  • Mix flour, salt, and pepper in a gallon-size plastic ziptop bag. Add chicken breasts, close bag, and shake to coat chicken evenly.
  • Heat 1 Tbsp oil in large nonstick skillet over medium heat. Add chicken and cook 8 minutes or until cooked through.
  • Remove to a platter and cover to keep warm.
  • Using same skillet, bring to simmer diced tomatoes, artichoke hearts, and balsamic vinegar. Cook 3 minutes.
  • Spoon on chicken; sprinkle with mozzarella.

CHICKEN /W SUN-DRIED TOMATO & ARTICHOKE ALFREDO



Chicken /W Sun-Dried Tomato & Artichoke Alfredo image

A quick & easy dinner I thought of after coming home from a long road trip. I was very tired but wanted something as tasty as all the great food we had on holiday! (We had just returned from Pismo Beach, and Sequoia National Park)

Provided by Teddys Mommy

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 6

2 large chicken breasts
1 (14 ounce) can small artichoke hearts
1 (15 ounce) jar alfredo sauce (I like Bertolli)
2 tablespoons julieanned sun-dried tomatoes
4 slices julieanned prosciutto
cooked angel hair pasta

Steps:

  • In large non-stick skillet sauté Chicken Breasts in Olive Oil until browned and cooked through.
  • Cover them to keep them warm and set them aside.
  • Pour Alfredo Sauce into skillet.
  • Slice Artichoke Hearts and Chicken Breasts into bite sized pieces.
  • Add Artichoke Hearts, Chicken Breasts, Sun-Dried Tomatoes, and Prosciutto to sauce.
  • Heat at medium heat, stirring occasionally until warm.
  • Pour over Angel Hair Pasta and serve.

Nutrition Facts : Calories 181.6, Fat 7.1, SaturatedFat 2, Cholesterol 46.4, Sodium 139.9, Carbohydrate 12.8, Fiber 8.7, Sugar 1.6, Protein 18.2

TOMATO ARTICHOKE SOUP



Tomato Artichoke Soup image

Make and share this Tomato Artichoke Soup recipe from Food.com.

Provided by Mercy

Categories     Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

4 tomatoes, peeled and pureed
6 artichoke hearts, quartered
2 cups milk
1 cup chicken stock
1 cup heavy cream
1 cup butter
1/2 large yellow onion, diced
1 pinch white pepper
1 pinch salt
1 tablespoon basil
3/4 teaspoon oregano
1/2 cup flour

Steps:

  • Combine tomatoes, artichoke hearts, milk, chicken stock and cream in a saucepan.
  • Heat over medium heat, stirring occasionally.
  • Meanwhile, saute onion and seasonings in butter.
  • Add flour slowly and cook, stirring, until mixture is golden brown.
  • Slowly add onion roux to artichoke mixture, stirring constantly, and cook until soup thickens.

Nutrition Facts : Calories 592.8, Fat 49.3, SaturatedFat 30.6, Cholesterol 148.3, Sodium 757.8, Carbohydrate 32.2, Fiber 8, Sugar 4.6, Protein 10.9

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

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