Best Linguini With Chicken Sun Dried Tomatoes And Arugula Ragu Recipes

Penne with Sun-Dried Tomatoes and Arugula image

Provided by Gina Marie Miraglia Eriquez

Yield Makes 4 (main course) servings

Number Of Ingredients 10

1/4 pound thinly sliced pancetta, finely chopped
1 tablespoon olive oil
1 medium onion, finely chopped
3 large garlic cloves, finely chopped
2/3 cup heavy cream
1/2 cup drained oil-packed sun-dried tomatoes, finely chopped
5 ounces baby arugula (8 cups), coarsely chopped
1 pound penne rigate
1/2 cup grated parmesan plus additional for serving
1/4 cup chopped basil or flat-leaf parsley

Steps:

Cook pancetta in oil in a 12-inch heavy skillet over medium-low heat, stirring occasionally, until browned and crisp, 6 to 10 minutes. Transfer pancetta with a slotted spoon to paper towels to drain. Pour off all but 2 tablespoons fat from skillet. Add onion, garlic, and 1/4 teaspoon each of salt and pepper and cook, stirring occasionally, until onion is softened and lightly browned, about 8 minutes. Stir in cream, sun-dried tomatoes, and pancetta and simmer until slightly thickened, 2 to 3 minutes. Remove from heat, then add arugula and stir until just wilted, about 1 minute.
Meanwhile, cook penne in a pasta pot of well-salted boiling water until al dente. Reserve 1 cup cooking water, then drain pasta.
Add pasta and cheese to skillet and toss with sauce. Thin sauce with some of reserved cooking water, then stir in basil.

Pasta With Chicken and Sun-Dried Tomatoes image

Provided by Margie99

Time 20m

Yield 4 serving(s)

Number Of Ingredients 17

4 boneless skinless chicken breasts
3 tablespoons black olives or 3 tablespoons Greek olives, chopped
2 tablespoons fresh parsley, chopped
3 tablespoons extra virgin olive oil
1/4 cup pine nuts
4 marinated artichoke hearts, diced
2 teaspoons capers
1 small onion, diced
1 cup sun-dried tomato, sliced
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
fresh ground black pepper
freshly grated parmesan cheese
1/4 cup flour
1 lb linguine
2 cups chicken broth
4 garlic cloves, thinly sliced

Steps:

Roast pine nuts at 400 degrees for 8-10 minutes. Shake the pan a few times to prevent burning.
Dredge chicken in flour. Heat olive oil in a skillet and add the dredged chicken. Cook each side until golden brown. Set chicken aside and keep warm.
Prepare linguini according to package directions while the chicken is cooking.
Saute garlic and onions until tender. Stir sun-dried tomatoes, capers, olives, artichokes, parsley and pine nuts into skillet. Add oregano, basil and ground pepper. Pour in chicken broth and bring to a slow boil, stirring occasionally. Add chicken breats and continue to cook for 30 more seconds. Serve over linguini and sprinkle with parmesan cheese.

Nutrition Facts : Calories 870.1, Fat 23, SaturatedFat 3.3, Cholesterol 75.5, Sodium 963.1, Carbohydrate 117.8, Fiber 16.9, Sugar 10.8, Protein 50.3

Linguine with Chicken and Sun-Dried Tomatoes image

Provided by Molly Shannon Daum

Yield Makes 4 servings

Number Of Ingredients 10

1/2 cup plus 1 tablespoon olive oil
3 tablespoons balsamic vinegar
1 large garlic clove, minced
1/2 teaspoon sugar
1 cup chopped red onion
1/2 cup chopped drained oil-packed sun-dried tomatoes
3/4 cup sliced fresh basil
4 skinless boneless chicken breast halves
1/2 cup canned low-salt chicken broth
1 9-ounce package fresh linguine, freshly cooked

Steps:

Whisk 1/2 cup oil, vinegar, garlic and sugar in medium bowl to blend. Whisk in onion, tomatoes and 1/4 cup basil. Season dressing with salt and pepper. Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Sprinkle chicken on all sides with salt and pepper. Add chicken to skillet. Sauté until brown, about 3 minutes per side. Add broth, 1/2 cup dressing and 1/4 cup basil and bring to boil. Reduce heat to medium-low; simmer uncovered until chicken is cooked through, about 3 minutes. Remove skillet from heat. Transfer chicken to work surface and slice thinly.
Divide pasta among 4 plates. Top each with 1 sliced chicken breast half. Spoon pan juices over. Garnish with remaining 1/4 cup basil. Serve, passing remaining dressing separately.