Sun Dried Tomato Chicken Alfredo Recipes

CHICKEN ALFREDO PASTA WITH SUN-DRIED TOMATOES AND SPINACH

Steps:

• Cook the pasta according to the package instructions.
• While pasta is cooking, dice the chicken breasts, place them in a re-sealable bag together with the oil, one teaspoon of garlic powder, paprika, salt and pepper.
• Shake the bag well to coat the chicken, add the oil to a pan, then cook the chicken on high heat until tender and brown, that should take about 5 minutes.
• Chop the sun-dried tomatoes and add them to the pan together with the spinach and cook for a further 3-4 minutes. Remove from the heat and set aside.
• To make the alfrefo sauce, melt the butter in a pan, add the heavy cream and garlic powder and stir well for about 5 minutes until the sauce starts to thicken.
• Grate the parmesan and add it to the sauce, leaving some to top the pasta when ready. Stir in the minced garlic.
• When the pasta is cooked, drain the water and add the pasta to the sauce together with the chicken, sun-dried tomatoes and spinach.
• Remove from the heat, transfer to a plate and grate some more parmesan on top.
• Serve immediately!

CHICKEN W/ CHEESE TORTELLINI IN A SUN-DRIED TOMATO ALFREDO SAUCE

Steps:

• Boil tortellini according to package directions. Set aside.
• Cut chicken into bite size pieces. Sauté chicken in olive oil.
• When almost cooked through, add tomatoes, red onion, and garlic. Sauté a little more until onions are soft.
• Add the alfredo sauce and broccoli and heat until hot.
• Pour over tortellini. Delicious!

CHICKEN ALFREDO WITH SUN-DRIED TOMATO CREAM

Steps:

• In 10-inch skillet, heat oil over medium-high heat. Add chicken and onion; cook 15 to 18 minutes, stirring onion frequently and turning chicken once, until onion is tender and juice of chicken is clear when center of thickest part is cut (170°F). Remove from heat; cover to keep warm.
• Meanwhile, fill 2-quart saucepan 2/3 full of water. Heat to boiling. Stir in uncooked pasta (from Chicken Helper box). Gently boil uncovered about 15 minutes, stirring occasionally, until pasta is tender; drain. Set aside.
• In same saucepan, mix hot water, half-and-half, tomatoes and sauce mix (from Chicken Helper box). Heat to boiling. Reduce heat; cover and simmer 10 minutes, stirring occasionally, until sauce is slightly thickened.
• Cut chicken into slices. To serve, spoon cooked pasta onto serving plate. Arrange chicken slices and onion over pasta. Top with sauce mixture. Sprinkle with basil.

AM'S 5 STAR CHICKEN & SUN-DRIED TOMATO ALFREDO

Steps:

• -Coat chicken w/ blackening spice, saute both sides and place in oven and cook through and then slice.
• -In frying pan, add extra virgin olive oil, garlic and saute. Add sundried tomatoes & sliced chicken. Add wine & then cream and increase to a low boil and reduce cream, until a bit thickened-add parmesean and salt and pepper to taste. Add/Garnish w/ green onions.
• -Serve over pasta.
• NOTE: When refrigerating, store sauce and pasta in separate containers. It will reheat better this way!

CHICKEN /W SUN-DRIED TOMATO & ARTICHOKE ALFREDO

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.

SKILLET CHICKEN WITH SUN-DRIED TOMATO SAUCE

Steps:

• Place chicken breasts in a resealable plastic bag and pound to an even thickness. If breasts are very large, cut them in half. Season lightly with salt and pepper.
• Melt 4 tablespoons butter in a large nonstick skillet over medium heat and cook 1/2 of the chicken breasts until they are no longer pink in the center and the juices run clear, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from skillet and set aside. Melt another 4 tablespoons butter and repeat with the remaining chicken breasts. Set aside.
• Melt remaining 2 tablespoons butter in the same skillet and add garlic, Italian seasoning, and red pepper flakes. Cook, stirring constantly, for 1 minute. Pour in wine and bring to a boil. Reduce heat and simmer for 2 minutes. Pour in chicken broth, return to a boil, reduce heat, and simmer for 5 minutes. Stir in cream and sun-dried tomatoes. Simmer for 5 minutes.
• Stir in basil and return chicken to the skillet. Cook until chicken is thoroughly heated and sauce has thickened, about 5 minutes.