Chicken Alfredo With Sun Dried Tomato Cream Recipes

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!

NEVER BETTER SUN-DRIED TOMATO ALFREDO WITH CHICKEN

Steps:

• Combine all ingredients (salt, smoked paprika, dried oregano, garlic powder, black pepper, and cayenne, if using) in a medium bowl. Whisk to combine. Set aside.
• Set a large pot of water to rapid boil.Meanwhile, prepare the chicken. (See Note: a) With paper towels, pat the chicken dry, add chicken to the bowl of Chicken Seasoning and coat entirely.
• Heat olive oil in a large skillet over medium to medium-high heat until shimmering. Add chicken to pan and cook, undisturbed, for about 5 minutes on each side, or until golden brown and internal temperature reaches 165° Fahrenheit (74° celsius). Remove chicken from the pan and set aside to rest.
• Lower the pans heat to medium-low and add garlic and sun-dried tomatoes. Sauté for 1 - 2 minutes until aromatic.
• Add chicken stock and deglaze the pan by using a wooden spoon to scrape up any caramelized brown bits from the bottom. Bring to a boil, reduce to simmer and stir in heavy cream. Once simmering, remove the sauce from the heat. Carefully puree the sauce in a blender until smooth.
• Return the sun dried tomato alfredo sauce to the saucepan over medium-low heat and bring to a gentle simmer, stirring often. Add Parmesan cheese in two or three additions, stirring to melt until smooth. Season with salt and black pepper to taste. Lower the heat and stir occasionally while completing the next steps.
• Generously season your large pot of boiling water with salt. Add your fettuccine to the pot and cook until it is just under al-dente doneness. Be careful not to overcook. Using tongs, remove your fettucine from the boiling water and add directly into your alfredo sauce. Add pasta water and stir vigorously to thickly coat the fettuccine in sauce. Cook 1 - 3 minutes until the pastas' desired doneness is reached.
• Meanwhile, slice your chicken into bite-sized pieces. Stir chicken and any accumulated juices into the pasta. (You can reserve a few larger slices of chicken for presenting the dish, if desired.)Garnish with fresh basil, more sun dried tomatoes, extra Parmesan cheese and a drizzle of balsamic glaze! Serve hot with crusty Italian bread. Enjoy!

EASY CHICKEN FETTUCCINE WITH SUN-DRIED TOMATOES

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
• Meanwhile, toss chicken tenders and Cajun seasoning in a bowl until well seasoned.
• Melt butter in a skillet over medium-high heat and saute chicken until browned, 7 to 8 minutes. Add cream, sun- dried tomatoes, green onions, Parmesan cheese, salt, basil, black pepper, and garlic powder. Cook and stir until completely heated, 2 to 3 minutes.
• Drain fettuccine. Serve chicken and sauce over the cooked fettuccine.

SKILLET CHICKEN IN CREAMY SUN-DRIED TOMATO SAUCE

Steps:

• Heat oil in a large nonstick skillet over medium-high heat. Season chicken breasts with salt and pepper and add to hot oil. Cook for 4 minutes, then flip and cook until browned, about 4 minutes more. Remove chicken to a plate.
• Add onion, garlic, and thyme leaves to the skillet. Cook, stirring frequently, for 3 minutes. Stir in flour; mix until combined. Add broth and sun-dried tomatoes. Return chicken to the skillet and bring mixture to a boil. Reduce heat, cover, and simmer until no longer pink in the center and the juices run clear, 15 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

HAM & SUN-DRIED TOMATO ALFREDO

Steps:

• Cook linguine according to package directions., Meanwhile, in a large skillet coated with cooking spray, saute tomatoes for 1 minute. Reduce heat; stir in cream and cheese. Bring to a gentle boil over medium heat. Simmer, uncovered, for 5-7 minutes or until thickened., Drain linguine; stir into sauce mixture. Add ham; heat through.