CHICKEN, BROCCOLI, SUN DRIED TOMATOES OVER PASTA RECIPE - (4.2/5)
Provided by mytastytreasures
Number Of Ingredients 15
Steps:
- Parboil your broccoli and drain set aside. In large skillet, heat your oil over medium heat. Saute garlic until golden stirring frequently. Add your chicken strips and saute until almost cooked. Add your broccoli,saute a minute. Now ad your sun dried tomatoes, I also add some of the oil from the jar, your basil, red pepper flakes, salt and pepper. Mix. Add wine, broth, and butter. Cook 5-10 minutes. Serve over cooked bow tie pasta(make sure each plate gets some sauce) topped with lots of freshly grated cheese.
JOY'S PASTA WITH CHICKEN AND BROCCOLI
I found this recipe in the Chicago Tribune Food Guide about 10 years ago. It's called "Joy's" because it's Regis Philbin's wife, Joy's, recipe. He raved about this dish on "Live" one day and shortly afterward, his wife Joy demonstrated the recipe on the show. It's really good and cooks pretty fast once you assemble all your ingredients.
Provided by Hey Jude
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, heat the oil over medium heat.
- Saute garlic for about 1 minute, until golden, stirring constantly.
- Add chicken strips and saute until white and almost completely cooked.
- Add broccoli and saute until crisp-tender; then add sun-dried tomatoes, basil, red-pepper flakes, salt and pepper.
- Add wine, then broth and butter and cook 3-5 minutes, or until heated through, stirring occasionally.
- Toss the cooked pasta with the chicken mixture.
- Serve with parmesan cheese, if desired.
Nutrition Facts : Calories 499.9, Fat 22.9, SaturatedFat 5, Cholesterol 88.4, Sodium 275.8, Carbohydrate 48, Fiber 3.2, Sugar 1.4, Protein 24.1
PASTA WITH CHICKEN, SUN-DRIED TOMATOES, GORGONZOLA AND PINE NUTS
Categories Cheese Chicken Nut Pasta Poultry Tomato Sauté Dinner Blue Cheese Ham Pine Nut Prosciutto Bon Appétit Sugar Conscious Peanut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon oil reserved from tomatoes in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until cooked through, about 3 minutes per side. Transfer chicken to plate and cool; do not clean skillet. Cut chicken into 1/2-inch pieces.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta; transfer to large bowl.
- Meanwhile, heat remaining 1 tablespoon tomato oil in same skillet over medium-high heat. Add garlic; sauté until tender, about 1 minute. Add sun-dried tomatoes, chicken, basil, broth, cheese and prosciutto to skillet and bring to boil.
- Add sauce to pasta and toss to coat. Season to taste with salt and pepper. Top with pine nuts and serve.
DOUBLE-TOMATO PASTA SALAD
For full-spectrum tomato flavor, this pasta salad pairs fresh tomatoes with sun-dried tomatoes. The sun-dried tomato oil and the water that's released from salted tomatoes serve as a built-in dressing. Nuts and herbs add crunch and freshness, but you should feel free to add more embellishments right before serving, like mozzarella or shaved Parmesan, white beans or chickpeas, sardines or another tinned fish, or briny condiments like capers or olives.
Provided by Ali Slagle
Categories dinner, easy, lunch, weeknight, pastas, salads and dressings, main course
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Holding back the sun-dried tomatoes with your fingers, drain the oil from the jar into a large pot. Coarsely chop the sun-dried tomatoes and add them to the pot, along with the nuts and olive oil. Set over medium-low and cook, stirring often, until the nuts are toasted, 5 to 6 minutes. Scrape into a large bowl (reserve the pot), then stir in the garlic and 1/2 teaspoon each salt and pepper.
- Fill the reserved pot with water (no need to wash) and bring to a boil. Season water with salt, add the pasta and cook until just past al dente. (The pasta will not cook further in the sauce.) Drain the pasta.
- While the water is coming to a boil, coarsely chop the ripe tomatoes. Add to the sun-dried tomato mixture, season with 1 teaspoon salt and stir to combine. (Tomato mixture can be made up to 2 hours ahead.)
- Add the drained pasta to the tomato mixture and stir to combine. Let sit until room temperature, about 15 minutes or up to 2 hours. Pasta salad will keep up to 3 days if refrigerated.
- When ready to eat, taste the pasta salad. If flavors are muted, add salt and lemon juice or red wine vinegar. If it's too sweet, add black pepper and lemon juice or red wine vinegar. Stir in the greens and eat.
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- 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 and broccoli to the skillet with the creamy sauce, and stir to combine. Add 1 tablespoon of basil, at least 1/4 teaspoon of red pepper flakes, and stir to combine.
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