Best Easy Chicken Fettuccine With Sun Dried Tomatoes Recipes

CHICKEN FETTUCCINE WITH SUN-DRIED TOMATOES AND MUSHROOMS

Steps:

• CHICKEN: Paper towel dry the chicken and generously season with Italian seasoning, salt, pepper and a pinch of red pepper flakes. Heat olive oil in a large deep skillet. Add chicken breasts and cook on medium high heat for 4 minutes on each side until nicely browned for a total of 8 minutes. Remove from pan.
• PASTA: In the meantime bring a large pot of salty water to boil, add pasta and cook it according to instructions. Drain the pasta, but do not rinse.
• SAUCE: Add a little bit more olive oil to the now empty skillet and make sure it's hot. Add sliced mushrooms and garlic with a little bit of Italian seasoning and cook for about 3 minutes.
• Add sun-dried tomatoes and basil. Cook for a couple of minutes longer.
• Add chicken broth and heavy cream and simmer for 3-4 minutes. Remove from heat and slowly whisk in shredded Parmesan cheese - until the cheese melts and sauce thickens. Taste the sauce and add salt (if using sodium free chicken broth).
• ADDING CHICKEN AND PASTA: Add Fettuccini and chicken into the sauce and reheat pasta and chicken in it for a couple more minutes, stirring to coat them well.
• Season with more salt if necessary. Serve with additional shredded Parmesan and basil, if desired.

EASY CHICKEN FETTUCCINE WITH SUN-DRIED TOMATOES

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
• Meanwhile, toss chicken tenders and Cajun seasoning in a bowl until well seasoned.
• Melt butter in a skillet over medium-high heat and saute chicken until browned, 7 to 8 minutes. Add cream, sun- dried tomatoes, green onions, Parmesan cheese, salt, basil, black pepper, and garlic powder. Cook and stir until completely heated, 2 to 3 minutes.
• Drain fettuccine. Serve chicken and sauce over the cooked fettuccine.

CHICKEN FETTUCCINE WITH SUN-DRIED TOMATOES

Steps:

• If you need to rehydrate the sun dried tomatoes, In small bowl, combine tomatoes and boiling water; let stand 10 minutes. Skip this if you are using oil packed tomatoes (these really do taste better too.).
• Meanwhile, heat large skillet over medium-high heat until hot. Add pine nuts; cook and stir until golden brown. Remove from skillet; set aside.
• Heat oil in same skillet over medium-high heat until hot. Add chicken; cook and stir 4 to 5 minutes or until chicken is no longer pink. Add garlic; cook 30 seconds. Stir in tomato mixture and rosemary. Bring to a boil. Reduce heat; simmer 3 to 4 minutes to blend flavors.
• Meanwhile, cook fettuccine to desired doneness as directed on package.
• Add spinach to chicken mixture; cook 1 minute or until spinach just begins to wilt.
• Drain fettuccine; return to saucepan or place in serving bowl. Add chicken mixture; toss gently to mix. Sprinkle with cheese and pine nuts.

CREAMY SUN-DRIED TOMATO FETTUCCINE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Add 1 tablespoon olive oil and cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain, reserving 1 cup of pasta water, and set noodles aside.
• Mix together Greek yogurt and sour cream in a small bowl.
• Meanwhile, heat remaining 3 tablespoons olive oil in a skillet over medium-high heat. Add sun-dried tomatoes and garlic and saute until fragrant, about 2 minutes. Reduce heat to medium-low and mix in diced tomatoes, sugar, and tomato paste. Stir until well combined. Whisk in yogurt mixture swiftly. You'll want to slowly add it in, but whisk fast to get it all incorporated well. Increase heat to medium-high and simmer until sauce starts to thicken, 5 to 7 minutes. Season with salt and pepper.
• Add baby spinach to sauce and cook until wilted, about 2 minutes. Add cooked fettuccine and remove skillet from heat. Toss to coat pasta with sauce. If sauce seems too thick, thin with some of the reserved pasta water, 1 tablespoon at a time. Top with crushed red pepper to taste.

SUN-DRIED TOMATO FETTUCCINI RECIPE

Steps:

• Cook fettuccine according to package directions, reserving 1 cup of the pasta water; set aside.
• While your pasta is cooking, add olive oil to a large pot over medium-high heat.
• Saute garlic for 1-2 minutes.
• Add sun-dried tomatoes, diced tomatoes, tomato paste and sugar, stirring until well combined.
• Turn heat to medium-low and whisk in whipping cream and sour cream.
• Let simmer and thicken for 5 minutes.
• Add spinach to sauce and cook until wilted.
• Add salt and pepper, to taste.
• If sauce is too thick, use reserved pasta water to thin it out.
• Add pasta to prepared sauce and toss until coated.