Chicken Mozzarella Pasta With Sun Dried Tomatoes Recipes

MOZZARELLA CHICKEN PASTA WITH SUN DRIED TOMATOES

Mozzarella Chicken Pasta with Sun Dried Tomatoes image

A quick and easy 30 minute meal with cheesy mozzarella chicken in a delicious and creamy sun dried tomato sauce over pasta!

Provided by Alyssa Rivers

Time 20m

Number Of Ingredients 10

Ingredients

1 Pound Boneless Skinless Chicken Breasts
1 Tablespoon olive oil
salt and pepper
4 ounce sun dried tomatoes
1 cup half and half
1 cup mozzarella cheese
1/2 cup basil (chopped)
1/4 teaspoon red pepper flakes
1/2 cup water
8 oz cooked pasta (I used rigatoni)

Steps:

In a medium sized skillet add the olive oil and chicken breasts. Season with salt and pepper. Cook over medium high heat until no longer pink in the center.
Add sun dried tomatoes, half and half, mozzarella cheese, basil, red pepper flakes, and water and stir until cheese is melted and sauce starts to thicken.
Toss with cooked pasta and serve immediately.

Nutrition Facts : Calories 487 kcal, Carbohydrate 37 g, Protein 39 g, Fat 21 g, SaturatedFat 9 g, Cholesterol 117 mg, Sodium 406 mg, Fiber 5 g, Sugar 11 g, ServingSize 1 serving

CHICKEN MOZZARELLA PASTA WITH SUN-DRIED TOMATOES RECIPE - (4.5/5)

Chicken Mozzarella Pasta with Sun-Dried Tomatoes Recipe - (4.5/5) image

Provided by wing118677

Number Of Ingredients 12

Ingredients

3 large garlic cloves, minced
1 (3 to 4 ounce) jar sun-dried tomatoes in oil, drained
2 tablespoons reserved oil from sun-dried tomatoes
1 pound chicken breast tenders
Salt
A little paprika
1 cup half-and-half
1 cup mozzarella cheese, shredded
8 ounces penne pasta (for gluten free, use Tinkyada gluten free brown rice pasta)
Fresh basil
1/4 teaspoon crushed red pepper flakes, or more to taste
Salt, to taste

Steps:

In a large pan, on high heat, sauté garlic and sun-dried tomatoes in reserved oil for 1 minute until garlic is fragrant. Remove sun-dried tomatoes from the pan, leaving the oil, and add chicken tenders, salted and lightly covered in paprika (for color) and cook on high heat for 1 minute on each side. Remove from heat. Cook pasta according to package instructions. Reserve some cooked pasta water. Drain and rinse the pasta with cold water to stop cooking. Slice sun-dried tomatoes into smaller bits and add them back to the skillet with chicken. Add half-and-half and cheese to the skillet and bring to a gentle boil. Immediately reduce to simmer and cook, constantly stirring, until all cheese melts and creamy sauce forms. If the sauce is too thick-don't worry-you'll be adding some cooked pasta water soon. Add cooked pasta to the skillet with the creamy sauce, and stir to combine. Add 1 tablespoon of basil, and at least 1/4 teaspoon of red pepper flakes. Stir to combine. Add about 1/2 cup reserved cooked pasta water because the creamy sauce will be too thick (do not add all water at once - you might need less or more of it). This will water down the thickness of the cheese sauce and make it creamier. Immediately, season the pasta with salt and more red pepper flakes, to taste, if needed. Let it simmer for a couple of minutes for flavors to combine. Note: Make sure to salt the dish just enough to bring out of the flavors of basil and sun-dried tomatoes.

PASTA WITH SUN-DRIED TOMATOES

Pasta with Sun-Dried Tomatoes image

Provided by Ina Garten

Categories main-dish

Time 27m

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

1/2 pound fusilli (spirals) pasta
Kosher salt
Olive oil
1 pound ripe tomatoes, medium-diced
3/4 cup good black olives, such as kalamata, pitted and diced
1 pound fresh mozzarella, medium-diced
6 sun-dried tomatoes in oil, drained and chopped
5 sun-dried tomatoes in oil, drained
2 tablespoons red wine vinegar
6 tablespoons good olive oil
1 garlic clove, diced
1 teaspoon capers, drained
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan
1 cup packed basil leaves, julienned

Steps:

Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.
Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.

CHICKEN MOZZARELLA PASTA WITH SUN-DRIED TOMATOES

CHICKEN MOZZARELLA PASTA WITH SUN-DRIED TOMATOES image

Categories Chicken Pasta

Number Of Ingredients 12

Ingredients

3 large garlic cloves, minced
1 small jar (3-4 oz) sun-dried tomatoes in oil, or use 3-4 oz fat-free sun dried tomatoes
1 lb chicken breast tenders
salt
paprika (just a little bit)
1 cup half and half
1 cup mozzarella cheese, shredded
8 oz penne pasta (for gluten free, use Tinkyada gluten free brown rice pasta)
1 tablespoon basil (if using dry basil), if using fresh basil you can add more
1/4 teaspoon crushed red pepper flakes (at least, add more to taste)
1/2 cup reserved cooked pasta water (or more)
salt, to taste

Steps:

Note: if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained oil for sauteing as described below: 1. In a large pan, on high heat, sautee garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of oil (reserved from the sun-dried tomatoes jar - see note above) for 1 minute until garlic is fragrant. Remove sun-dried tomatoes from the pan, leaving the oil, and add chicken tenders, salted and lightly covered in paprika (for color) and cook on high heat for 1 minute on each side. Remove from heat. 2. Cook pasta according to package instructions. Reserve some cooked pasta water. Drain and rinse the pasta with cold water (to stop cooking). Slice sun-dried tomatoes into smaller bits and add them back to the skillet with chicken. Add half and half and cheese to the skillet, too, and bring to a gentle boil. Immediately reduce to simmer and cook, constantly stirring, until all cheese melts and creamy sauce forms. If the sauce is too thick - don't worry - you'll be adding some cooked pasta water soon. Add cooked pasta to the skillet with the creamy sauce, and stir to combine. Add 1 tablespoon of basil, and at least 1/4 teaspoon of red pepper flakes. Stir to combine. 3. Add about 1/2 cup reserved cooked pasta water because the creamy sauce will be too thick (do not add all water at once - you might need less or more of it). This will water down the thickness of the cheese sauce and make it creamier. Immediately, season the pasta with salt and more red pepper flakes, to taste, if needed. Let it simmer for a couple of minutes for flavors to combine. Note: Make sure to salt the dish just enough to bring out of the flavors of basil and sun-dried tomatoes. Recipe Compliments of: http://juliasalbum.com/2014/10/chicken-mozzarella-pasta-with-sun-dried-tomatoes/

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