Linguini With Chicken Sun Dried Tomatoes And Arugula Ragu Recipes

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LINGUINE WITH CHICKEN AND SUN-DRIED TOMATOES



Linguine with Chicken and Sun-Dried Tomatoes image

Provided by Molly Shannon Daum

Categories     Chicken     Pasta     Poultry     Tomato     Sauté     Quick & Easy     Winter     Bon Appétit     Illinois

Yield Makes 4 servings

Number Of Ingredients 10

1/2 cup plus 1 tablespoon olive oil
3 tablespoons balsamic vinegar
1 large garlic clove, minced
1/2 teaspoon sugar
1 cup chopped red onion
1/2 cup chopped drained oil-packed sun-dried tomatoes
3/4 cup sliced fresh basil
4 skinless boneless chicken breast halves
1/2 cup canned low-salt chicken broth
1 9-ounce package fresh linguine, freshly cooked

Steps:

  • Whisk 1/2 cup oil, vinegar, garlic and sugar in medium bowl to blend. Whisk in onion, tomatoes and 1/4 cup basil. Season dressing with salt and pepper. Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Sprinkle chicken on all sides with salt and pepper. Add chicken to skillet. Sauté until brown, about 3 minutes per side. Add broth, 1/2 cup dressing and 1/4 cup basil and bring to boil. Reduce heat to medium-low; simmer uncovered until chicken is cooked through, about 3 minutes. Remove skillet from heat. Transfer chicken to work surface and slice thinly.
  • Divide pasta among 4 plates. Top each with 1 sliced chicken breast half. Spoon pan juices over. Garnish with remaining 1/4 cup basil. Serve, passing remaining dressing separately.

PASTA WITH CHICKEN AND SUN-DRIED TOMATOES



Pasta With Chicken and Sun-Dried Tomatoes image

We love sun-dried tomatoes and I got this recipe off a package of them. I haven't made it yet but it sounds great. It is one of those great out of the pantry meals that I am trying to accumulate.

Provided by Margie99

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 17

4 boneless skinless chicken breasts
3 tablespoons black olives or 3 tablespoons Greek olives, chopped
2 tablespoons fresh parsley, chopped
3 tablespoons extra virgin olive oil
1/4 cup pine nuts
4 marinated artichoke hearts, diced
2 teaspoons capers
1 small onion, diced
1 cup sun-dried tomato, sliced
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
fresh ground black pepper
freshly grated parmesan cheese
1/4 cup flour
1 lb linguine
2 cups chicken broth
4 garlic cloves, thinly sliced

Steps:

  • Roast pine nuts at 400 degrees for 8-10 minutes. Shake the pan a few times to prevent burning.
  • Dredge chicken in flour. Heat olive oil in a skillet and add the dredged chicken. Cook each side until golden brown. Set chicken aside and keep warm.
  • Prepare linguini according to package directions while the chicken is cooking.
  • Saute garlic and onions until tender. Stir sun-dried tomatoes, capers, olives, artichokes, parsley and pine nuts into skillet. Add oregano, basil and ground pepper. Pour in chicken broth and bring to a slow boil, stirring occasionally. Add chicken breats and continue to cook for 30 more seconds. Serve over linguini and sprinkle with parmesan cheese.

Nutrition Facts : Calories 870.1, Fat 23, SaturatedFat 3.3, Cholesterol 75.5, Sodium 963.1, Carbohydrate 117.8, Fiber 16.9, Sugar 10.8, Protein 50.3

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