Basil Pesto Chicken With Alfredo Penne And Sun Dried Tomatoes 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

PENNE WITH SUN-DRIED TOMATO PESTO AND CHICKEN



Penne With Sun-Dried Tomato Pesto and Chicken image

I saw this recipe being made on "Everyday Italian" on the food network. The original recipe did not call for chicken, but I think it needed a little meat to make it extra yummy. Enjoy!

Provided by Juju Bee

Categories     Penne

Time 30m

Yield 5 serving(s)

Number Of Ingredients 7

12 ounces penne pasta
1 1/2 cups diced cooked chicken
1 (8 1/2 ounce) jar sun-dried tomatoes packed in oil
2 garlic cloves
salt & freshly ground black pepper
1 cup packed fresh basil leaf
1/2 cup freshly grated parmesan cheese

Steps:

  • Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite (al dente), stirring occasionally, about 8 minutes.
  • Meanwhile chop cooked chicken.
  • Drain pasta, reserving 1 cup of the cooking liquid.
  • Blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are very finely chopped.
  • Transfer the tomato mixture to a large bowl and stir in the Parmesan and the chicken.
  • Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten.
  • Season the pasta to taste, with salt and pepper and serve.

Nutrition Facts : Calories 464.2, Fat 13.9, SaturatedFat 3.6, Cholesterol 40.3, Sodium 315.2, Carbohydrate 66.6, Fiber 10.7, Sugar 0.1, Protein 22.2

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