PASTA WITH SPICY SUN-DRIED-TOMATO CREAM SAUCE
An easy Pasta with Spicy Sun-Dried-Tomato Cream Sauce recipe
Provided by Hollander Finegold
Categories Milk/Cream Dairy Pasta Pepper Tomato Kid-Friendly Dinner Party Noodle Bon Appétit Oregon Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes (4 main-course) servings
Number Of Ingredients 9
Steps:
- Heat oil in heavy medium saucepan over medium heat. Add garlic; sauté 1 minute. Add tomatoes, cream, red peppers and crushed red pepper; simmer over medium heat 2 minutes. Stir in 1/2 cup basil and simmer 1 minute longer.
- Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 3/4 cup pasta cooking liquid. Return pasta to pot. Add sauce, cheese and 1/2 cup basil and toss to coat. Add enough reserved cooking liquid to pasta to moisten if dry. Season with salt and pepper.
CHICKEN WITH SUN-DRIED TOMATO CREAM SAUCE RECIPE BY TASTY
Here's what you need: bone-in, skin-on chicken thighs, salt, pepper, unsalted butter, garlic, chicken broth, heavy cream, sun-dried tomato, dried oregano, dried thyme, fresh basil
Provided by Tasty
Categories Dinner
Yield 6 servings
Number Of Ingredients 11
Steps:
- Season chicken thighs with salt and pepper.
- Melt 2 tablespoons butter in a large oven-proof skillet over medium-high heat. Add chicken, skin-side down, and sear both sides until golden brown. Drain excess fat and set aside.
- Melt 1 tablespoon of butter in the skillet. Add garlic. Stir until fragrant, then add chicken broth, heavy cream, sun-dried tomatoes, dried oregano, dried thyme, and fresh basil and reduce heat to low. Return chicken to the skillet and baste well.
- Bake at 400˚F (200˚C) for 25 minutes.
- Serve immediately and drizzle remaining broth mix over chicken.
- Enjoy!
Nutrition Facts : Calories 466 calories, Carbohydrate 15 grams, Fat 30 grams, Fiber 1 gram, Protein 33 grams, Sugar 5 grams
AMAZING SUN-DRIED TOMATO CREAM SAUCE
This is a recipe I've created myself - and everyone that tries it loves it. It tastes just like at a restaurant and it can be made in the amount of time that it takes to cook pasta!
Provided by ~KAREN~
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Heat the cream and butter in a saucepan over medium heat until almost boiling, but do not boil. Add mozzarella and Parmesan cheeses, and stir until melted. Stir in the sun-dried tomatoes, and season with salt and pepper. Remove from heat and serve over pasta with a sprinkling of pine nuts.
Nutrition Facts : Calories 349.2 calories, Carbohydrate 4.3 g, Cholesterol 115.7 mg, Fat 34.8 g, Fiber 0.5 g, Protein 6.7 g, SaturatedFat 21.2 g, Sodium 280.4 mg, Sugar 1.6 g
CHICKEN WITH SUN-DRIED TOMATO CREAM SAUCE
Make and share this Chicken With Sun-Dried Tomato Cream Sauce recipe from Food.com.
Provided by Shannon Cooks
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pat dry chicken and season with salt and pepper.
- Heat oil in a heavy skillet over moderately high heat and brown chicken, turning once, for about 6 minutes (chicken will not be completely cooked at this point).
- Transfer chicken to a plate.
- Add garlic, tomatoes and pepper flakes to the skillet and saute until garlic is pale gold, approximately 1 minute.
- Add broth, cover, and bring to a boil.
- Add chicken to skillet, cover and simmer for 4-5 minutes (until cooked through).
- Transfer chicken to a platter with tongs and keep warm. Loosely cover with foil.
- Stir cream and 2 tbsp basil into sauce in skillet and bring to a simmer.
- Transfer sauce to a heatproof bowl and puree with a hand blender.
- Add water if necessary to reach desired consistency.
- Season sauce with salt and pepper.
- Serve chicken with sauce on top and sprinkle each cutlet with 2 tablespoons basil.
CHICKEN WITH SUN-DRIED TOMATO CREAM SAUCE
Categories Chicken Dairy Tomato Sauté Kid-Friendly Quick & Easy Fall Bon Appétit Small Plates
Yield Serves 4
Number Of Ingredients 9
Steps:
- Melt butter with olive oil in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Dust chicken with flour; shake off excess. Add chicken to skillet and sauté until light brown and just cooked through, about 3 minutes. Using slotted spoon, transfer chicken to plate.
- Add minced shallots to skillet; sauté 1 minute. Add whipping cream, white wine, chopped sun-dried tomatoes and basil. Bring to boil; cook until sauce thickens, stirring occasionally, about 4 minutes. Return chicken to pan; cook until just heated through, about 2 minutes. Season to taste with salt and pepper and serve.
CHICKEN BREASTS WITH SUN-DRIED TOMATO-CREAM SAUCE
Provided by Kim Bartel
Categories Milk/Cream Chicken Dairy Poultry Tomato Sauté Low Carb Dinner Winter Bon Appétit Ohio Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 Servings
Number Of Ingredients 6
Steps:
- Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add chicken and sauté until cooked through, about 4 minutes per side. Transfer chicken to plate; tent with foil to keep warm. Add remaining 1 tablespoon oil to drippings in skillet. Add sun-dried tomatoes, shallots and garlic. Reduce heat to medium and sauté until shallots are tender, about 5 minutes. Add cream and bring to boil, scraping up any browned bits. Mix any accumulated juices from chicken into sauce. Simmer until sauce thickens slightly, about 3 minutes. Season to taste with salt and pepper. Transfer chicken to plates. Spoon sauce over and serve.
CHICKEN WITH SUN-DRIED TOMATO CREAM SAUCE
Provided by Heather Prudhon
Categories Milk/Cream Blender Chicken Tomato Sauté Quick & Easy Basil White Wine Fall Simmer Gourmet California
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Pat chicken dry and season with salt and black pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, turning once, about 6 minutes total. (Chicken will not be cooked through.) Transfer with tongs to a plate.
- Add garlic, tomatoes, and red pepper flakes to skillet and sauté, stirring, until garlic is pale golden, about 1 minute. Add wine and boil, stirring and scraping up brown bits, until reduced by half, about 1 minute. Add chicken broth and bring to a boil, covered.
- Add chicken to skillet with any juices accumulated on plate and simmer, covered, until just cooked through, 4 to 5 minutes. Transfer chicken with tongs to a platter and keep warm, loosely covered with foil. Stir cream and 2 tablespoons basil into sauce in skillet and bring just to a simmer.
- Transfer sauce to a deep heatproof bowl or 1-quart glass measure and purée with an immersion blender until almost smooth. (Alternatively, blend sauce in a standing blender. Use caution when blending hot liquids.) If necessary, add water to thin to desired consistency, then season with salt and pepper.
- Serve sauce over chicken and sprinkle with remaining 2 tablespoons basil.
BRAISED CHICKEN IN SUN-DRIED TOMATO CREAM SAUCE
Definitely make extra sauce, bc. it goes really well over white rice or pasta, or quinoa, even without the chicken. This might even go well with pork instead of chicken.
Provided by karen2
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Wash and pat dry chicken, sprinkly with salt and pepper.
- Heat Oil from tomatoes in a heavy skillet, over medium heat.
- Add chicken to skillet and saute until golden, about 4 minutes per side.
- Add garlic and stir 30 seconds--do not brown garlic.
- Add white wine, cream, pepper, and tomatoes, and bring to a boil.
- Cover skillet, reduce heat to medium-low, and simmer until chicken is just cooked through, about 3-5 minutes.
- Transfer chicken to plates.
- Add most of basil to sauce in skillet.
- Increase heat and boil until sauce thickens enough to coat spoon, and peppers and tomatoes are soft-about 2-5 minutes. (seems to take longer for me).
- Season sauce to taste with salt and pepper, spoon over chicken and top with fresh basil and serve.
PASTA WITH SPICY SUN-DRIED TOMATO CREAM SAUCE
Make and share this Pasta With Spicy Sun-Dried Tomato Cream Sauce recipe from Food.com.
Provided by Ashley U
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in heavy medium saucepan over medium heat.
- Add garlic; sauté 1 minute.
- Add tomatoes, cream, red peppers and crushed red pepper; simmer over medium heat for 2 minutes.
- Stir in 1/2 cup basil and simmer 1 minute longer; cook pasta in large pot of boiling salted water until tender but still firm to the bite.
- Drain, reserving 3/4 cup pasta cooking liquid.
- Return pasta to pot.
- Add sauce, cheese and 1/2 cup basil and toss to coat.
- Add enough reserved cooking liquid to pasta to moisten if dry.
- Season with salt and pepper.
SUN-DRIED TOMATO CREAM SAUCE
I'm in heaven when I have this. It's so rich & creamy. The success to this recipe relies on the sun-dried tomatoes. I find Unico's julienned cut sun-dried tomatoes packed in oil are the best. Make sure to pick a jar that the sun-dried tomatoes are still bright red, not brown.
Provided by Sous Chef Bentley
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a non-stick pan, melt 1 tbsp of butter over medium heat.
- Saute the garlic.
- Stir in sun-dried tomatoes, whipping cream & brandy.
- Simmer over medium heat until reduced by half.
- Season with salt and pepper.
- Just prior to serving, whisk in butter.
- Stir in the cooked bow tie pasta.
- Toss with fresh basil.
- Serve.
Nutrition Facts : Calories 959.9, Fat 51.5, SaturatedFat 29.5, Cholesterol 248.6, Sodium 196.2, Carbohydrate 87.2, Fiber 4.6, Sugar 2.3, Protein 18.8
MOSTACCIOLI WITH SUN-DRIED TOMATO CREAM SAUCE
Provided by Paul Young
Time 40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Boil the pasta in salted water until al dente, about 6 to 8 minutes. Drain and put into a large bowl.
- Meanwhile, while the pasta is cooking, in a large saute pan over medium-high heat, heat 2 tablespoons olive oil and cook the ground beef and sausage until browned and cooked through. Remove the mixture from the pan and add to the pasta bowl. Add the remaining olive oil to the pan and saute the peppers and onion until golden brown and tender. Using a slotted spoon, transfer the peppers and onions to the pasta bowl. Heat the sauce in a saucepan and then pour it over the pasta mixture and toss to coat. Serve hot.
- To make Sun-Dried Tomato Cream Sauce:
- Heat the olive oil in a large saute pan over medium-high heat. Cook the sun-dried tomatoes and onion for 5 minutes. Add the tomato, garlic, chicken stock, tomato juice, and crushed red pepper and simmer to reduce by 1/4. Add the heavy cream and cook for 1 more minute, then carefully transfer to a food processor or blender. Puree the sauce until smooth. Serve the sauce warm or store in the refrigerator until ready to use.
RAVIOLI WITH SUN-DRIED TOMATO CREAM SAUCE
I just love this dish! It is so simple to make! I like to play around with the different flavors of pasta fillings like spinach and cheese or herb chicken! I have also used this sauce with tortellini and even just plain pasta. It's very versatile. You can buy a tube of sun-dried tomato paste in your grocery store in the jarred spaghetti sauce section. Enjoy!
Provided by KPD123
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large skillet, boil heavy cream over medium heat stirring constantly until cream is reduced by half, which should take about 5 minutes.
- Add tomato paste, salt and pepper and whisk until blended.
- Add cooked ravioli to cream sauce and toss to coat.
- Sprinkle with fresh parsley and serve!
SUN-DRIED TOMATO BREADED CHICKEN WITH CREAM SAUCE
I came up with this dish for dinner and OMG this is to die for!!! I think this would be company worthy. I actually got my inspiration for a similar but more complicated recipe I saw posted here.
Provided by chris_tam
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- defrost chicken breasts and cut in half making four equal pieces. I used large chicken breasts for this.
- Next use meat tenderizer and pound to desired thickness.
- Mix breadcrumbs,Romano cheese, Mozzarella cheese, diced sun dried tomatoes, and enough oil or melted butter to moisten mixture. I used both oil and butter for this.
- Coat chicken in breadcrumb mixture and put in a 9X13inch baking dish.
- Heat in medium saucepan over medium heat until throughly combined and warmed through 1/2 cup of milk, cream of chicken soup, swiss cheese, red hot pepper flakes.
- Pour over chicken and bake in 350 degree oven for 40-45 minutes.
Nutrition Facts : Calories 444.9, Fat 27.6, SaturatedFat 10.5, Cholesterol 89.5, Sodium 1011.5, Carbohydrate 20.8, Fiber 2.7, Sugar 1.1, Protein 30.3
LIGHT SUN-DRIED TOMATO CREAM SAUCE
This is a scrumptious creamy sauce that has absolutely no fat. Give it a try if you doubt that a cream sauce can be fat-free and delicious at the same time!
Provided by Graceful Chef
Categories Sauces
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Cut tomatoes into slivers. Cover with hot water and let sit 15 minutes.
- Combine flour with enough cold water to form a paste; whisk until smooth and lump-free.
- Heat milk until almost boiling.
- Whisk in flour paste, salt, and pepper.
- Continue whisking until sauce thickens.
- Serve over pasta and enjoy!
Nutrition Facts : Calories 104.9, Fat 0.6, SaturatedFat 0.2, Cholesterol 2.5, Sodium 221.1, Carbohydrate 19.1, Fiber 1.2, Sugar 9.1, Protein 6.5
FARFALLE WITH SUN DRIED TOMATO, GARLIC & WINE CREAM SAUCE
I got the idea for this in the wee hours of the morn. You'll love the combination of flavors and this can be either a vegetarian dish or you can add cooked peas and mild Italian Sausage (maybe even fresh basil if you'd like)-to turn it into a hearty meal fit for company. NOTE: I USED CARNATION 2% LOW FAT EVAPORATE MILK AND THE...
Provided by Polly Motzko
Categories Other Sauces
Number Of Ingredients 10
Steps:
- 1. Mix all sauce ingredients in a Magic Bullet processor or in whatever type of food processor you own or good, sharp bladed blender and process until the sauce is as smooth as you would like. You can leave it chunky or process a more smooth sauce. I did a combination of both for this one. I used about 4 cups of uncooked Barilla farfalle pasta and then cooked it for about 11 minutes or until it is al dente. I then drained the pasta and then in a small non-stick omelette pan, I added the amount of sauce you want to use for your serving(s), and heated on medium heat until warmed and the alcohol is flashed off. By the time you warm the sauce the pasta will be cooked. Take a pasta fork or colander or long handled spider made of bamboo with wire-my favorite. I have been making my lunches at night to take with me for the next day. It is much cheaper, better tasting, better for me and is just better all around. Variations & Additions: Adding steamed peas to the dish when completed would be a great addition, giving more color and texture and of course flavor. Also, fresh basil julienned sliced or Italian sausage cooked and sliced or chopped. This would make a dinner or great lunch course. Come join my blog at: http://www.CookingUpAStorminCA.ning.com
RAVIOLI WITH SUN-DRIED TOMATO CREAM SAUCE
Use the pasta that steams in microwave to avoid the step of bringing a large pot of water to a boil before cooking. I have made this though with fresh ravioli from the dairy case. Cooking time will vary on the type of ravioli you purchase and use. Found in the Weight Watchers magazine.
Provided by mama smurf
Categories < 15 Mins
Time 13m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook ravioli in microwave according to package directions.
- While ravioli cooks, heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, and onions; saute 3-4 minutes or until richly browned. Combine flour and next 5 ingredients in a small bowl, stirring until smooth. Add to pan, stirring well. Cook over medium-low heat a 2 minutes or until mixture thickens slightly.
- Divide cooked ravioli evenly amount 4 shallow bowls or plates; spoon mushroom mixture evenly over ravioli. Sprinkle cheese evenly over each serving; garnish with basil, if desired.
Nutrition Facts : Calories 81.2, Fat 6, SaturatedFat 2.5, Cholesterol 11.2, Sodium 163.7, Carbohydrate 5.7, Fiber 1.1, Sugar 2.3, Protein 2.4
CHICKEN WITH SUN-DRIED TOMATO AND ROASTED PEPPER CREAM SAUCE
Chicken breast served over pasta with a perfectly flavorful cream sauce to bring it all together.
Provided by Joli Romeo McAnany
Categories Main Dish Recipes Pasta Chicken
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in a large skillet over medium heat, and cook the garlic until softened, about 2 minutes. Lay the chicken breasts into the skillet, and cook until lightly browned, about 5 minutes per side. Pour in the chicken broth, red wine, Italian seasoning, and sun-dried tomatoes; reduce heat to low, and simmer until the chicken is no longer pink inside and the sauce is reduced, 15 to 20 minutes.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spinach fettuccine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Arrange the fettuccine on a serving platter.
- Stir the roasted red peppers and cream into the skillet, and bring just to a simmer. Allow to simmer for about 5 minutes. Remove the chicken breasts, and arrange on the fettuccine. Whisk the flour into the sauce, and simmer until thickened, about 3 more minutes, whisking constantly. Pour sauce over chicken and pasta.
Nutrition Facts : Calories 701.4 calories, Carbohydrate 62.5 g, Cholesterol 110.9 mg, Fat 32.5 g, Fiber 6.6 g, Protein 37.9 g, SaturatedFat 10.4 g, Sodium 1193.1 mg, Sugar 5.9 g
SUN DRIED TOMATO CREAM SAUCE
Yield 2 1/2 cups
Number Of Ingredients 9
Steps:
- 1. Place the sun-dried tomatoes, tofu, and 1/2 cup of water in a blender. Blend until smooth and creamy, adding more water as needed to reach the desired sauce consistency. Set aside. 2. Heat the oil in a medium saucepan over medium-low heat. Add the onion and saute 3 to 5 minutes or until translucent. Add the garlic and herbes de Provence, and continue to saute for another 3 to 4 minutes. 3. Transfer the tofu cream to the saucepan and stir well. When the sauce is heated through (do not boil), garnish with basil. 4. Use immediately or refrigerate in a covered container up to three days. For a Change . . . * Saute a cup of sliced mushrooms with the onions. * Add 1 small chopped fresh tomato to the sauce. * To turn this sauce into a dip, use only 1/3 cup water and chill before serving. Basil Chiffonade When using fresh basil as a garnish, the easiest and prettiest way to cut it is in thin strips called chiffonade. Just stack a few large basil leaves on top of each other and slice them into the thinnest strips possible with a sharp knife. If the leaves are large, you can roll them up before cutting.
Nutrition Facts : Nutritional Facts Serves
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