Spicy Sun Dried Tomato Chicken Alfredo Recipes

CHICKEN ALFREDO PASTA WITH SUN-DRIED TOMATOES AND SPINACH

Steps:

• Cook the pasta according to the package instructions.
• While pasta is cooking, dice the chicken breasts, place them in a re-sealable bag together with the oil, one teaspoon of garlic powder, paprika, salt and pepper.
• Shake the bag well to coat the chicken, add the oil to a pan, then cook the chicken on high heat until tender and brown, that should take about 5 minutes.
• Chop the sun-dried tomatoes and add them to the pan together with the spinach and cook for a further 3-4 minutes. Remove from the heat and set aside.
• To make the alfrefo sauce, melt the butter in a pan, add the heavy cream and garlic powder and stir well for about 5 minutes until the sauce starts to thicken.
• Grate the parmesan and add it to the sauce, leaving some to top the pasta when ready. Stir in the minced garlic.
• When the pasta is cooked, drain the water and add the pasta to the sauce together with the chicken, sun-dried tomatoes and spinach.
• Remove from the heat, transfer to a plate and grate some more parmesan on top.
• Serve immediately!

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!

SUN-DRIED TOMATO CHICKEN ALFREDO

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and desired crispness is reached, 6 to 10 minutes. Drain bacon on paper towels.
• Add chopped chicken thighs, garlic salt, and cantanzaro herbs to skillet and cook until chicken is no longer pink in the center and the juices run clear, about 6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate.
• Melt butter in a saucepan over medium heat until a pinch of flour sprinkled into the oil just begins to bubble. Whisk in flour to form a thick paste the consistency of cake frosting. Slowly add in milk, stirring constantly. Allow mixture to thicken, while stirring. Mix in fontina cheese, Parmesan, provolone, and sun-dried tomatoes. Stir to combine. Add drained pasta to sauce and mix well. Stir in cooked chicken and bacon.

SPICY SUN-DRIED TOMATO CHICKEN ALFREDO

Steps:

• Put on a large pot of salted water on to boil.
• In a skillet or frying pan, somewhere between medium to maximum (depends on the stove-top), put the olive oil.
• Saute the onions, garlic, jalepeno and chicken meat for 10 minutes.
• By this time, the water should be boiling. Add in the rotini noodles.
• Add the sun-dried tomatoes to the pasta water.
• Add tandoori spice, hot pepper and seasoning salt. Saute for a couple more minutes and then reduce heat to minimum.
• Remove the sun-dried tomatoes from the pasta water and chop finely. Set aside.
• In the last 2 minutes of the cooking time for the pasta, add the frozen vegetables.
• Drain the pasta and vegetables and return to the large pot.
• Stir in pasta sauce.
• Mix in chicken, onion, garlic.
• Serve.

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!

PENNE CHICKEN WITH SUN-DRIED TOMATOES

Steps:

• Cook pasta according to package directions. , In a large bowl, combine the Alfredo sauce, chicken, tomatoes, mushrooms, green onions and pepper. Drain pasta; stir into chicken mixture. Spoon into a greased 13-in. x 9-in. baking dish. , Cover and bake at 350° for 45-50 minutes or until heated through. Uncover; sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted. Freeze Option: Before baking, cover and freeze casserole for up to 3 months. Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or until bubbly.