Sun Dried Tomato Bruschetta Chicken With Pasta Recipes

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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

SUN DRIED TOMATO BRUSCHETTA CHICKEN WITH PASTA



Sun Dried Tomato Bruschetta Chicken With Pasta image

Make and share this Sun Dried Tomato Bruschetta Chicken With Pasta recipe from Food.com.

Provided by Pizza the Hut

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons extra virgin olive oil, divided
1 lb boneless skinless chicken breast
14 1/2 ounces diced fire-roasted tomatoes, with garlic
1 cup parmesan cheese, shredded
1/4 cup diced tomatoes with garlic and oregano
2 ounces fresh mozzarella cheese, divided
1 tablespoon fresh basil leaf, chopped
0.5 (1 lb) penne pasta
1 teaspoon dried rosemary

Steps:

  • Heat a large skillet over medium high heat.
  • Meanwhile, fill a large 12-quart pot with water, cover and bring to a boil over high heat.
  • Drizzle 1 Tbsp olive oil into skillet, immediately add chicken breast. Sprinkle with salt and pepper. Cook 3-5 minutes on each side until cooked through.
  • While chicken cooks, prepare basil and mozzarella cheese. Chop both into bite size pieces. Drain diced tomatoes into a cup and reserve liquid. In a medium size bowl combine diced tomatoes, Parmesan cheese, sun-dried tomatoes, basil and ½ of mozzarella cheese. Stir to combine.
  • Add a small handful of salt to boiling pasta water. Cook pasta to al dente; meaning it still has a little bite to it (approximately 8-10 minutes).
  • Once chicken is cooked, add tomato liquid to pan. Spoon the tomato cheese mixture over the chicken breasts. Cover and reduce to simmer.
  • Drain pasta and return to the hot pan. Drizzle pasta with remaining olive oil and sprinkle with rosemary. Toss to combine.
  • Place pasta and chicken on plate or platter, sprinkle remaining mozzarella cheese over top and garnish with basil and sun-dried tomato if desired.

Nutrition Facts : Calories 544, Fat 21.2, SaturatedFat 8, Cholesterol 105.9, Sodium 605, Carbohydrate 46.7, Fiber 6.4, Sugar 0.4, Protein 41.1

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