Sun Dried Tomato Artichoke Chicken Knorr Soup Recipes

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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

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



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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