Chicken Alfredo Pasta With Sun Dried Tomatoes And Spinach Recipes
CHICKEN ALFREDO PASTA WITH SUN-DRIED TOMATOES AND SPINACH
Chicken Alfredo Pasta with sun-dried tomatoes and spinach, a delicious dish ready in just 30 minutes. Perfect for a quick midweek meal, it doesn't just fill hungry tummies, but it also pampers your palate. Rich and creamy alfredo sauce, tender garlicky chicken and nutritious sun-dried tomatoes and spinach; this it dinner taken to the very next level. A child-friendly recipe, this chicken pasta is such a comfort food.
Provided by Daniela Apostol
Categories Main Course
Time 30m
Number Of Ingredients 13
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!
Nutrition Facts : Calories 622 kcal, Carbohydrate 42 g, Protein 35 g, Fat 36 g, SaturatedFat 22 g, Cholesterol 171 mg, Sodium 922 mg, Fiber 5 g, Sugar 11 g, TransFat 1 g, UnsaturatedFat 12 g, ServingSize 1 serving
SUN-DRIED TOMATO CHICKEN ALFREDO
This is a decadent version of chicken Alfredo. It has three different types of cheese, bacon, and sun-dried tomatoes. It does use a few pots and pans, but the end result is worth it.
Provided by thedailygourmet
Categories World Cuisine Recipes European Italian
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
- Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and desired crispness is reached, 6 to 10 minutes. Drain bacon on paper towels.
- Add chopped chicken thighs, garlic salt, and cantanzaro herbs to skillet and cook until chicken is no longer pink in the center and the juices run clear, about 6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate.
- Melt butter in a saucepan over medium heat until a pinch of flour sprinkled into the oil just begins to bubble. Whisk in flour to form a thick paste the consistency of cake frosting. Slowly add in milk, stirring constantly. Allow mixture to thicken, while stirring. Mix in fontina cheese, Parmesan, provolone, and sun-dried tomatoes. Stir to combine. Add drained pasta to sauce and mix well. Stir in cooked chicken and bacon.
Nutrition Facts : Calories 707.4 calories, Carbohydrate 62.4 g, Cholesterol 116.8 mg, Fat 35.3 g, Fiber 3.9 g, Protein 36.7 g, SaturatedFat 17.6 g, Sodium 1230.1 mg, Sugar 12.6 g
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