Penne With Sun Dried Tomatoes And Artichoke Hearts Recipes

CARRIE'S ARTICHOKE AND SUN-DRIED TOMATO PASTA

Steps:

• Fill a large pot with lightly salted water and bring it to a rolling boil.
• While the water is heating, melt the butter over medium heat in a large saucepan. Add the onions, mushrooms, and garlic; cook and stir until tender, about 5 minutes.
• Stir in the sun-dried tomatoes, olives, artichoke hearts, wine, and lemon juice. Bring to a boil; reduce the heat and simmer until liquid is reduced by a third, about 4 minutes.
• Cook the fresh pasta in boiling water until done, about 2 minutes. Drain.
• Toss pasta with sauce. Top with fresh tomatoes and cheese, add pepper to taste, and serve.

ARTICHOKE AND SUN-DRIED TOMATO PASTA

Steps:

• Enjoy.

PENNE WITH CHICKEN, PROSCIUTTO, ARTICHOKE AND SUN-DRIED TOMATOES

Steps:

• Soak the sun-dried tomatoes in hot water for 30 minutes (while cooking sauce).
• Drain, and slice into thin strips.
• Prepare sauce by melting butter in a large saucepan over medium/low heat. Add garlic and cook slowly until it just starts to brown. Add the prosciutto & shrimp and turn heat to high. Saute till meat is crisp and shrimp are browned. Spoon out shrimp; and add the Marsala and cook until sauce reduces by half. Add ingredients up to (including) cayenne pepper. Whisk until smooth, simmer on low heat for 10 minutes.
• Meanwhile cook pasta according to package directions and drain.
• Add the cooked shrimp, chicken, artichokes and sun dried tomatoes to the sauce. Stir to combine.
• Preheat oven to 500º. Pour into a 9 x 13 dish (or other very large shallow dish). Sprinkle with remaining cheese and paprika. Bake for 12 to 15 minutes or until top is lightly browned.

PENNE SAN REMO (INSPIRED BY BUCA DI BEPPO)

Steps:

• Cook Penne pasta according to packaging instructions (add salt.) Drain and set aside.
• Use a meat tenderizer to pound the meat to an even thickness (about 1/2 to 3/4 inch.) Cut the chicken breast in half, length wise.
• For breading the chicken breasts, combine flour, italian seasoning, salt, black pepper. Dredge chicken breasts on both sides with the flour mixture.
• In a large skillet, over medium heat, heat olive oil and butter then sauté the chicken on both sides, 3-5 minutes per side or until it turns golden brown.
• Remove the chicken from the pan and slice chicken into thin, bite-sized pieces about (3/8" thick.) Set aside. Remove as much of the cooked oil from the skillet and replace with fresh olive oil reserved for the sauce.
• Add minced garlic, sun-dried tomatoes, and artichokes. Stir for about 2 minutes.
• Sprinkle the pan with the flour reserved for thickening the sauce. Stir until all ingredients are covered with flour, about 30 seconds.
• Add the white wine and bring it to a boil. Once boiling, lower the heat to low medium and simmer for 2-3 minutes.
• When much of the wine has evaporated or the sauce starts to thicken,raise the heat to medium and add the cream and stir for 30-45 seconds until well incorporated.
• Add the parmesan cheese and stir to incorporate all the ingredients (cheese melts into the sauce).
• Add the green peas and stir for about three minutes.
• Add the sliced chicken and the pasta to the pan and mix with the sauce. Make sure the pasta is thoroughly coated with the sauce. Enjoy.

DROP DEAD FABULOUS CHICKEN, ARTICHOKE, SUN-DRIED TOMATO PASTA

Steps:

• Boil pasta according to directions.
• Meanwhile, heat olive oil in a large skillet over medium heat.
• Add onions and garlic. Cook until softened.
• Add chicken, tomatoes, and artichoke hearts. Stir until heated all the way through.
• Stir in heavy cream.
• Let this simmer for five minutes.
• Pour over cooked al dente pasta.