Best Creamy Chicken Artichoke Sun Dried Tomato And Pea Casserole Recipes

CHICKEN WITH SUN-DRIED TOMATOES AND ARTICHOKES

Steps:

• Warm olive oil in a large skillet over medium-high heat.
• Sprinkle both sides of each chicken breast lightly with salt, pepper, and Italian seasoning. Place flour in a small plate or shallow bowl, then dredge both sides of each chicken breast lightly through the flour. Gently shake off any excess, then place chicken in the skillet.
• Cook chicken for 3-4 minutes on each side, until golden brown on the outside and cooked through. Remove chicken to a plate and set aside. Reduce heat to medium.
• If the skillet looks dry, add a tiny bit more olive oil. Add garlic and cook for 30-60 seconds, just until fragrant. Add broth, bring to a simmer, and gently scrape the bottom of the skillet to loosen any browned bits. Add sun-dried tomatoes and 1 teaspoon Italian seasoning. Continue simmering for 1-2 minutes, until the liquid is slightly reduced.
• Stir in the cream and artichoke hearts. Cook for 2-3 minutes, stirring frequently, until warmed through.
• Return chicken to the skillet, spooning a bit of sauce over each piece. Serve and enjoy!

ARTICHOKE AND SUN-DRIED TOMATO CHICKEN

Steps:

• Season both sides of chicken breasts with salt and pepper. Heat oil in a large skillet over medium-high heat. Place chicken in skillet; cook, turning once to brown each side. Remove chicken from pan, and set aside.
• Pour tomatoes into pan; cook for 1 minute, stirring constantly, and incorporating any brown bits from bottom of pan. Stir in pesto and artichokes, and return chicken to pan. Cover, and reduce heat to medium. Simmer for 5 to 10 minutes, or until chicken is cooked through.

CHICKEN WITH ARTICHOKES AND SUNDRIED TOMATOES

Steps:

• Heat olive oil in a large skillet over medium-high heat; cook and stir onion and garlic in hot oil for 1 minute. Add chicken; cook and stir until chicken is no longer pink, 5 to 10 minutes. Stir chicken broth, artichoke hearts with juice, sun-dried tomatoes, olives, salt, oregano, basil, and black pepper into chicken mixture; cover skillet and simmer until chicken is cooked through, about 10 more minutes.
• Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain and transfer pasta to a platter; spoon chicken mixture over pasta. Sprinkle with feta cheese.

CREAMY CHICKEN, ARTICHOKE, SUN DRIED TOMATO AND PEA CASSEROLE

Steps:

• Preheat oven to 350 degrees. Cook farfalle in boiling, salted water until just al dente, 8 or 9 minutes. Do not cook too long or pasta will become mushy during baking. While pasta cooks, heat oil in large nonstick saucepan or dutch oven and saute shallot and garlic for 2 to 3 minutes. Stir in next nine ingredients, mixing well. Stir in 1/4 cup of the fontina and 1/2 cup of the parmesan, mixing well. Add salt and pepper to taste. Heat on low just to warm. Add cooked and drained pasta and mix well. Pour into a lightly greased casserole dish and spread out evenly. Bake in preheated oven 30 minutes or until bubbly. Sprinkly evenly with remaining fontina and parmesan and return casserole to oven under broiler until cheese melts and is lightly browned.

CREAMY CHICKEN 'N' ARTICHOKES

Steps:

• Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in 2 tablespoons butter for 3-4 minutes on each side or until browned. Remove and keep warm. , Add wine or broth to the skillet, stirring to loosen any browned bits. Stir in cream; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Return chicken to the pan; simmer 6-8 minutes longer or until chicken juices run clear. Remove chicken; keep warm. , Add remaining butter to cream mixture; bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until sauce is reduced to 1 cup. Meanwhile, cook rice according to package directions. Divide rice among four plates; top with the chicken, sauce, artichoke hearts and olives.

CREAMY CHICKEN ARTICHOKE BAKE

Steps:

• Saute onion and garlic in olive oil until clear and golden.
• Place onion mixture in large bowl.
• Add chicken, artichoke hearts, mayo, sour cream, wine, Parmesan cheese, salt and pepper; mix well.
• Pour into greased casserole dish and sprinkle paprika on top.
• Bake at 350 for 30 minutes.