Best Tomato Alfredo Recipes

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SUN-DRIED TOMATO CHICKEN ALFREDO



Sun-Dried Tomato Chicken Alfredo image

This is a decadent version of chicken Alfredo. It has three different types of cheese, bacon, and sun-dried tomatoes. It does use a few pots and pans, but the end result is worth it.

Provided by thedailygourmet

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 4

Number Of Ingredients 12

½ pound penne pasta
6 ounces bacon, chopped
½ pound boneless chicken thighs, cut into 1-inch pieces
½ teaspoon garlic salt
1 teaspoon cantanzaro herbs (from Savory Spice Shop®)
¼ cup butter
5 tablespoons all-purpose flour
2 cups milk
½ cup grated fontina cheese
¼ cup grated Parmesan cheese
¼ cup provolone cheese
1 ¾ ounces chopped sun-dried tomatoes

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.

Nutrition Facts : Calories 707.4 calories, Carbohydrate 62.4 g, Cholesterol 116.8 mg, Fat 35.3 g, Fiber 3.9 g, Protein 36.7 g, SaturatedFat 17.6 g, Sodium 1230.1 mg, Sugar 12.6 g

CREAMY SHRIMP ALFREDO WITH TOMATO AND BASIL



Creamy Shrimp Alfredo With Tomato and Basil image

Provided by Food Network

Categories     main-dish

Time 48m

Yield 8 servings

Number Of Ingredients 11

2 Tbsp. olive oil
1 medium onion, finely chopped
1 rib celery, finely chopped
1 medium red bell pepper, chopped
2 cloves garlic, finely chopped
1 can (13-3/4 oz.) low sodium chicken broth
1 jar Bertolli® Tomato & Basil Sauce
1 jar Bertolli® Creamy Alfredo Sauce
1 lb. uncooked fresh or frozen medium shrimp, peeled and deveined
Hot pepper sauce to taste
1 box (16 oz.) fettuccine, cooked and drained

Steps:

  • Heat olive oil in deep 12-inch skillet over medium-high heat and cook onion, celery, red pepper and garlic 5 minutes or until vegetables are tender. Stir in broth and bring to a boil over high heat. Reduce heat to low and simmer 5 minutes. Stir in sauces. Simmer, stirring occasionally, 15 minutes. Stir in shrimp and cook, stirring occasionally, 3 minutes or until shrimp turn pink. Stir in hot pepper sauce. Serve shrimp mixture over hot fettuccine.

RAVIOLI WITH TOMATO-ALFREDO SAUCE



Ravioli with Tomato-Alfredo Sauce image

Enjoy ravioli with mushrooms, onion and parsley, doused in tomato pasta sauce for a cheesy 20-minute Italian-inspired dinner!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 6

Number Of Ingredients 7

2 packages (9 ounces each) refrigerated cheese-filled ravioli
1 package (8 ounces) sliced mushrooms (3 cups)
1 large onion, coarsely chopped (1 cup)
1 jar (24 to 28 ounces) tomato pasta sauce
1/2 cup half-and-half or refrigerated nondairy creamer
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley

Steps:

  • Cook and drain ravioli as directed on package; keep warm.
  • Spray same saucepan with cooking spray; heat over medium heat. Cook mushrooms and onion in saucepan about 5 minutes, stirring frequently, until onion is crisp-tender.
  • Stir in pasta sauce and half-and-half. Heat to boiling; reduce heat to low. Stir in ravioli, cheese and parsley.

Nutrition Facts : Calories 345, Carbohydrate 42 g, Cholesterol 95 mg, Fat 2, Fiber 3 g, Protein 14 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1400 mg

TOMATO-ALFREDO BAKED ZITI



Tomato-Alfredo Baked Ziti image

Tomato and Alfredo sauces make this easy ground beef-and-pasta bake doubly delicious - and it all comes together in just 30 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 8

Number Of Ingredients 11

12 oz uncooked ziti pasta (about 4 cups)
1 lb lean (at least 80%) ground beef
1 cup chopped onion
4 cloves garlic, finely chopped
1 1/2 teaspoons Italian herb seasoning
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1 can (28 oz) Muir Glen™ Organic Crushed Tomatoes with Basil
1 cup shredded Parmesan cheese
1 cup shredded mozzarella cheese (4 oz)
1 jar (15 oz) creamy Alfredo pasta sauce

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
  • Meanwhile, in 12-inch skillet, cook beef and onion over medium heat 8 to 9 minutes, stirring occasionally, until brown; add garlic, and cook about 1 minute or until fragrant. Drain; return meat mixture to skillet. Over medium-low heat, stir in Italian seasoning, pepper flakes and salt. Add tomatoes, cooked pasta and 1/2 cup of the Parmesan cheese; cook 2 to 3 minutes, stirring constantly, until completely blended and heated through. Spoon mixture into baking dish; sprinkle with mozzarella cheese. Top with Alfredo sauce and remaining 1/2 cup shredded Parmesan cheese.
  • Bake 30 to 35 minutes or until bubbly and cheese is melted.

Nutrition Facts : Calories 600, Carbohydrate 52 g, Cholesterol 105 mg, Fat 4, Fiber 3 g, Protein 29 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 1020 mg, Sugar 3 g, TransFat 1 g

EASY! PENNE WITH CHICKEN, SPINACH AND TOMATO ALFREDO (SOOOO GOOD!)



EASY! Penne with chicken, spinach and tomato Alfredo (soooo good!) image

This is my family's favorite dish that I make. And it is sooo easy! It is enough for 6 adults. Or 2 adults and 2 kids, with more than enough to have for dinner the next night, and then lunch for 2 kids the next day. It's also good if you leave out the chicken.

Provided by riffraff

Categories     Chicken Breast

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

1 box penne pasta (use Barilla brand!)
1 1/2 lbs boneless chicken breasts
2 jars Classico Alfredo with sun dried tomatoes
1 box chopped frozen spinach
1 (14 1/2 ounce) can diced Italian tomatoes
salt and pepper, to taste

Steps:

  • Thaw spinach completely in a colander lined with a few paper towels.
  • This may take a few hours.
  • Squeeze spinach completely dry.
  • Set aside.
  • Cut up chicken into bite size pieces.
  • Brown in a skillet.
  • Keep warm.
  • Cook penne according to package.
  • Meanwhile, in a medium sauce pan, add both jars of sauce, tomato and spinach.
  • Bring to a simmer on low heat, stirring occasionally.
  • Continue simmering for 10 minutes or so.
  • When pasta is done, drain and place in a large serving bowl.
  • Add chicken and stir.
  • Add Alfredo mixture and stir again.
  • Serve right away with garlic bread.

Nutrition Facts : Calories 221.3, Fat 10.9, SaturatedFat 3.1, Cholesterol 72.6, Sodium 110, Carbohydrate 4.7, Fiber 2.2, Sugar 2.1, Protein 26

TOMATO ALFREDO



Tomato Alfredo image

Quick and great!

Provided by Nancy

Categories     Main Dish Recipes     Pasta

Yield 7

Number Of Ingredients 7

1 (14.5 ounce) can diced tomatoes
1 cup low-fat sour cream
¾ cup grated Parmesan cheese
¾ cup frozen green peas
1 pound dry fettuccine pasta
ground black pepper to taste
salt to taste

Steps:

  • Cook pasta in a large pot of boiling water, adding peas just before pasta is done. Drain.
  • Combine tomatoes, sour cream, parmesan, and 1/4 cup reserved juice. Add pasta and peas. Salt and pepper to taste.

Nutrition Facts : Calories 339.8 calories, Carbohydrate 53.1 g, Cholesterol 21 mg, Fat 8.2 g, Fiber 3.3 g, Protein 14.2 g, SaturatedFat 4.4 g, Sodium 297.7 mg, Sugar 4.6 g

LIGHTER TOMATO "ALFREDO" PASTA BAKE



Lighter Tomato

A saucy pasta bake loaded with Italian sausage, tomato and Alfredo sauce, fusilli and melty mozzarella sounds delicious, but not particularly light-at least until now! This recipe was expressly designed to deliver on flavors of the dish that inspired it-crowd-favorite Tomato-Alfredo Baked Ziti-while also trimming down the calories. To pull this off, the Betty Crocker Kitchens made a number of smart changes: using turkey sausage in lieu of pork, reducing the amount of cheese and including a homemade Alfredo sauce that starts with a head of cauliflower. That's right: You can transform this nutrient-packed vegetable into a luscious and garlicky sauce. What's more, the creamy richness of the cauli-fredo sauce is enhanced by the mild acidity of the Muir Glen™ fire roasted crushed tomatoes. The pairing of these two sauces is what makes the dish so irresistible-and that's exactly what we were going for!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 8

Number Of Ingredients 15

1 tablespoon olive oil
1 cup chopped onions
1 tablespoon finely chopped garlic
1 1/2 cups water
1 package (12 oz) frozen cauliflower flowerets
3/4 cup heavy whipping cream
1 cup grated Parmesan cheese
3/4 teaspoon salt
8 oz uncooked fusilli or rotini pasta (about 2 cups)
1 package (8 oz) white mushrooms, cut into quarters
2 links (about 1/2 lb) Italian turkey sausage
1 cup chopped red or yellow bell pepper
1 can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
3/4 cup shredded mozzarella cheese (3 oz)
2 tablespoons chopped fresh basil

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In 3-quart saucepan, heat 1 teaspoon of the oil over medium heat. Add onions and 1 teaspoon of the garlic; cook 5 to 6 minutes or until just tender. Transfer to blender. Return saucepan to medium heat; add water and frozen cauliflower. Increase heat to medium-high; heat to boiling. Reduce heat to medium-low; cover and cook 3 to 4 minutes or until tender. Drain and transfer cauliflower to blender; cool 10 minutes. Add whipping cream; cover and blend 60 to 90 seconds or until nearly smooth. Add Parmesan cheese and 1/2 teaspoon of the salt; blend 60 to 90 seconds or until smooth.
  • Cook and drain pasta as directed on package. Add to baking dish.
  • Meanwhile, in 12-inch nonstick skillet, heat remaining 2 teaspoons oil over medium-high heat. Add mushrooms and remaining 1/4 teaspoon salt. Cut sausage casing, and discard. Crumble sausage into skillet with mushrooms. Cook 8 to 10 minutes, stirring occasionally to break up sausage, until sausage is no longer pink. Stir in bell pepper and remaining 2 teaspoons garlic; cook 1 to 2 minutes or until garlic is fragrant. Stir in tomatoes; heat 3 to 4 minutes or until heated through.
  • Add sausage mixture to baking dish; stir to completely combine. Top with mozzarella cheese; carefully pour cauliflower sauce over top. Bake uncovered 30 to 35 minutes or until bubbly on edges.
  • Let stand 10 minutes. Top with basil.

Nutrition Facts : Calories 390, Carbohydrate 39 g, Cholesterol 60 mg, Fat 2, Fiber 4 g, Protein 20 g, SaturatedFat 9 g, ServingSize About 1 1/4 Cups, Sodium 870 mg, Sugar 8 g, TransFat 0 g

BOW TIE PASTA WITH TOMATO-BASIL ALFREDO SAUCE



Bow Tie Pasta With Tomato-Basil Alfredo Sauce image

Make and share this Bow Tie Pasta With Tomato-Basil Alfredo Sauce recipe from Food.com.

Provided by SouthernBell2627

Categories     Brunch

Time 27m

Yield 2 serving(s)

Number Of Ingredients 7

3 tablespoons I Can't Believe It's Not Butter® Spread, spread
2 plum tomatoes, chopped
1 garlic clove, finely chopped
1 cup heavy cream or 1 cup whipping cream
8 ounces bow tie pasta or 8 ounces fettuccine, cooked and drained
1/3 cup grated parmesan cheese
4 large basil leaves, thinly sliced

Steps:

  • In 12-inch nonstick skillet, melt I Can't Believe It's Not Butter Spread over medium-high heat and cook tomatoes and garlic, stirring occasionally, 3 minutes or until tomatoes are tender.
  • Add cream and bring just to a boil.
  • Stir in hot bow ties, cheese, basil and, if desired, salt and ground black pepper to taste; heat through.
  • Serve, if desired, with additional grated Parmesan cheese.

Nutrition Facts : Calories 934.8, Fat 54, SaturatedFat 31.7, Cholesterol 273.4, Sodium 327.3, Carbohydrate 88.4, Fiber 4.7, Sugar 4.1, Protein 25.8

CHEESY ALFREDO SAUCE WITH MUSHROOMS AND FRESH TOMATO



Cheesy Alfredo Sauce With Mushrooms and Fresh Tomato image

After the sauce is cooked throw in cooked chicken or shrimp and serve with cooked fettuccini or thin spaghetti.

Provided by Kittencalrecipezazz

Categories     Sauces

Time 25m

Yield 6 serving(s)

Number Of Ingredients 15

1/4 cup butter
1 small onion, chopped
3 large garlic cloves, finely chopped and divided (about 2 tablespoons, do not finely mince)
1 (8 ounce) package fresh sliced mushrooms
1/3 cup all-purpose flour
1/4 teaspoon crushed red pepper flakes (can use more)
1/2 teaspoon seasoning salt (or use white salt or to taste)
1/2 teaspoon dried Italian seasoning
2 cups milk
2 cups half-and-half cream
3/4 cup grated parmesan cheese
8 ounces shredded colby-monterey jack cheese
1/3 cup sour cream (can use a little more)
2 roma tomatoes, diced (can use more)
fresh ground black pepper (to taste)

Steps:

  • In a large skillet over medium heat melt 1/3 butter; add in onion, garlic and sliced mushrooms, cook stirring until the onions are transparent.
  • Stir in flour, chili flakes, salt and Italian seasoning; stir for 2 minutes.
  • Slowly add in the milk and cream; bring to a boil stirring over medium heat until smooth, creamy and thickened.
  • Reduce heat to low then stir in Parmesan cheese and shredded cheese blend; stir until the cheese has melted.
  • Stir in the sour cream until smooth and heated through, then stir in the chopped tomatoes.
  • Season with black pepper.

Nutrition Facts : Calories 491.9, Fat 37.9, SaturatedFat 23.6, Cholesterol 111.8, Sodium 531.6, Carbohydrate 17.7, Fiber 1, Sugar 2.2, Protein 21.9

TOMATO ALFREDO PASTA



Tomato Alfredo Pasta image

Unable to decide between topping pasta with tomato or Alfredo sauce, I combine them into one.-Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 5

8 ounces uncooked ziti or small tube pasta
1 can (14-1/2 ounces) Italian stewed tomatoes, undrained
1/2 cup heavy whipping cream
1/4 cup chopped fresh basil or 1-1/2 teaspoons dried basil
1/2 cup grated Parmesan cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, bring the tomatoes to a boil. Cook until most of the liquid is evaporated, about 5 minutes. Reduce heat., Stir in the cream and basil; heat through (do not boil). Drain pasta. Add pasta and Parmesan cheese to sauce; toss to coat.

Nutrition Facts : Calories 380 calories, Fat 15g fat (9g saturated fat), Cholesterol 49mg cholesterol, Sodium 543mg sodium, Carbohydrate 50g carbohydrate (8g sugars, Fiber 4g fiber), Protein 13g protein.

SUNDRIED TOMATO ALFREDO WITH CHICKEN AND PASTA



Sundried Tomato Alfredo with Chicken and Pasta image

Not everything I cook is always from scratch, So I decided to share this dish because the alfredo sauce is absolutely yummy. Classico makes the Sundried Tomato Alfredo sauce and I like to pair it with cooked, cubed chicken and pasta, usually Linguini or Fettuccine.

Provided by Holli Cadwell-Dunn

Categories     Other Sauces

Time 45m

Number Of Ingredients 4

2 jar(s) (15 oz.) classico sundried tomato alfredo
1 pkg (16 oz.) barrilla linguini or fettuccine
2 lb chicken breasts, boneless and skinless
salt and / or pepper to taste

Steps:

  • 1. Boil your chicken breasts til cooked through. While chicken is boiling, boil your pasta in water with a tsp of olive oil or salt whichever you usually use.
  • 2. When boiling of pasta is done, strain and put to the side. When boiling of chicken is done, strain and let cool. Once chicken is room temp or cool enough to handle, cut up into cubes about bite size.
  • 3. Heat up alfredo sauce with chicken added back in. Once heated, turn off stove , add pasta back to pot and stir. Salt and or pepper to taste. serve.

HAM & SUN-DRIED TOMATO ALFREDO



Ham & Sun-Dried Tomato Alfredo image

This quick Alfredo dish seems decadent and special. No one will guess it's prepared with just five ingredients! Sun-dried tomatoes add an elegant touch. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 5

8 ounces uncooked linguine
1/4 cup chopped oil-packed sun-dried tomatoes
1 cup heavy whipping cream
1/2 cup grated Parmesan cheese
1 cup cubed fully cooked ham

Steps:

  • Cook linguine according to package directions., Meanwhile, in a large skillet coated with cooking spray, saute tomatoes for 1 minute. Reduce heat; stir in cream and cheese. Bring to a gentle boil over medium heat. Simmer, uncovered, for 5-7 minutes or until thickened., Drain linguine; stir into sauce mixture. Add ham; heat through.

Nutrition Facts : Calories 523 calories, Fat 30g fat (17g saturated fat), Cholesterol 109mg cholesterol, Sodium 644mg sodium, Carbohydrate 46g carbohydrate (2g sugars, Fiber 2g fiber), Protein 19g protein.

AM'S 5 STAR CHICKEN & SUN-DRIED TOMATO ALFREDO



Am's 5 Star Chicken & Sun-Dried Tomato Alfredo image

Make and share this Am's 5 Star Chicken & Sun-Dried Tomato Alfredo recipe from Food.com.

Provided by anonymous

Categories     One Dish Meal

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 -4 boneless chicken breasts
paul prudhommes redfish spice blackening seasoning (or can use cajun type of seasoning)
2 tablespoons extra virgin olive oil
2 -3 tablespoons minced garlic
2/3-3/4 cup chopped sun-dried tomato
1/4 cup pinot grigio wine or 1/4 cup white wine
3 cups heavy whipping cream
1 cup shredded parmesan cheese
green onion (to garnish)
pasta

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!

Nutrition Facts : Calories 949.7, Fat 86.9, SaturatedFat 48.3, Cholesterol 312.9, Sodium 685.2, Carbohydrate 12.7, Fiber 1.2, Sugar 3.9, Protein 29.9

CHICKEN W/ CHEESE TORTELLINI IN A SUN-DRIED TOMATO ALFREDO SAUCE



Chicken W/ Cheese Tortellini in a Sun-Dried Tomato Alfredo Sauce image

My son-in-law made this one night and I had to have the recipe. Now every time I make it people request the recipe. You won't believe the flavors!

Provided by Blender

Categories     One Dish Meal

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 8

3 chicken breasts
2 -3 tablespoons olive oil
2 roma tomatoes, chopped
2 garlic cloves, chopped
1/2 red onion, chopped
8 ounces frozen broccoli florets (or more if you like)
2 (16 ounce) jars Classico Alfredo with sun dried tomatoes (on the top shelf above Ragu, etc. Sometimes I use 4 jars)
16 ounces cheese tortellini

Steps:

  • Boil tortellini according to package directions. Set aside.
  • Cut chicken into bite size pieces. Sauté chicken in olive oil.
  • When almost cooked through, add tomatoes, red onion, and garlic. Sauté a little more until onions are soft.
  • Add the alfredo sauce and broccoli and heat until hot.
  • Pour over tortellini. Delicious!

Nutrition Facts : Calories 622.9, Fat 25.3, SaturatedFat 8, Cholesterol 117.2, Sodium 783.2, Carbohydrate 59, Fiber 4.5, Sugar 3.3, Protein 40.1

CHICKEN, SQUASH, & SUN-DRIED TOMATO ALFREDO PASTA



Chicken, Squash, & Sun-Dried Tomato Alfredo Pasta image

This is one of my favorite recipes ever... I cook it at least twice a month. It was passed down from my Mom, easy to make & delicious. ENJOY!

Provided by Ali C.

Categories     One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 10

3 boneless skinless chicken breasts
1 (10 ounce) can Rotel tomatoes & chilies
1 medium onion
2 -3 medium sized squash
4 tablespoons butter
1 tablespoon minced garlic
1 (16 ounce) jar Classico Alfredo with sun dried tomatoes
1 (8 ounce) box penne pasta
salt and pepper
2 ounces monterey jack pepper cheese, to add even more spice Parmesan or 2 ounces cheddar cheese

Steps:

  • First, broil the chicken (4-6 minutes each side) depending on your oven. When it is white all the way through, take it out of the oven and let it cool.
  • Boil water, and once water is boiling, add box of penne pasta and cook until al dente.
  • While the water is heating up/pasta is cooking -- Dice the squash and the onion. Melt 2 tablespoons of butter in a large pan and add the squash and onion. Right before they are finished, add garlic. Sautee until both are softened.
  • When the chicken is cooled down, tear into strips and add to the squash and onion mixture. Add the can of Rotel tomatoes & the jar of sun dried tomato alfredo sauce. Stir and add salt and pepper to taste.
  • Drain the penne pasta and toss it with the other 2 tablespoons of butter, add to the sauce, mix the sauce into the pasta well, and then grate fresh cheese on top.
  • I like to serve with Pillsbury crescent rolls -- Enjoy!

Nutrition Facts : Calories 499.6, Fat 19.6, SaturatedFat 10.7, Cholesterol 99.8, Sodium 569.4, Carbohydrate 54.4, Fiber 7.9, Sugar 3.4, Protein 28.8

CHICKEN ALFREDO WITH SUN-DRIED TOMATO CREAM



Chicken Alfredo with Sun-Dried Tomato Cream image

Take a short-cut to Italy with packaged fettuccine Alfredo turned into a creamy chicken dish with sun-dried tomatoes and fresh basil.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 5

Number Of Ingredients 8

1 tablespoon olive oil
4 boneless skinless chicken breasts (about 1 lb)
1 medium onion, chopped (1/2 cup)
1 box Chicken Helper™ fettuccine Alfredo
1 cup hot water
1 cup half-and-half
1/4 cup chopped dry-pack sun-dried tomatoes
1/4 cup chopped fresh basil leaves

Steps:

  • In 10-inch skillet, heat oil over medium-high heat. Add chicken and onion; cook 15 to 18 minutes, stirring onion frequently and turning chicken once, until onion is tender and juice of chicken is clear when center of thickest part is cut (170°F). Remove from heat; cover to keep warm.
  • Meanwhile, fill 2-quart saucepan 2/3 full of water. Heat to boiling. Stir in uncooked pasta (from Chicken Helper box). Gently boil uncovered about 15 minutes, stirring occasionally, until pasta is tender; drain. Set aside.
  • In same saucepan, mix hot water, half-and-half, tomatoes and sauce mix (from Chicken Helper box). Heat to boiling. Reduce heat; cover and simmer 10 minutes, stirring occasionally, until sauce is slightly thickened.
  • Cut chicken into slices. To serve, spoon cooked pasta onto serving plate. Arrange chicken slices and onion over pasta. Top with sauce mixture. Sprinkle with basil.

Nutrition Facts : Calories 350, Carbohydrate 33 g, Cholesterol 75 mg, Fiber 2 g, Protein 27 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 6 g, TransFat 0 g

BACON AND SUN-DRIED TOMATO ALFREDO PASTA (WW RECIPE)



Bacon and Sun-Dried Tomato Alfredo Pasta (Ww Recipe) image

Make and share this Bacon and Sun-Dried Tomato Alfredo Pasta (Ww Recipe) recipe from Food.com.

Provided by caitlinu

Categories     Penne

Time 15m

Yield 1 cup, 5 serving(s)

Number Of Ingredients 6

8 ounces uncooked multi-grain penne
1 (10 ounce) package refrigerated low-fat alfredo sauce, sauce (such as Buitoni)
1/2 cup sun-dried tomato, packed without oil cut into strips
10 slices of precooked bacon
1/4 cup chopped fresh basil
1/4 teaspoon freshly grated black pepper

Steps:

  • cook pasta according to package directions; omitting salt and oil.
  • drain pasta and keep warm.
  • while pasta cooks, combine alfredo sauce and sun-dried tomatoes in sauce pan. cook over low heat stirring occasionally. 6-8 minutes or until thoroughly heated and tomatoes are juicy and plump.
  • while sauce cooks, microwave bacon according to package directions. crumble bacon and set aside.
  • combine cooked pasta and alfredo sauce in a large bowl. top with bacon, basil and black pepper.

Nutrition Facts : Calories 246.7, Fat 8, SaturatedFat 2.5, Cholesterol 10.9, Sodium 250.2, Carbohydrate 37.5, Fiber 4.5, Sugar 2, Protein 9.4

CREAMY TOMATO AND MUSHROOM ALFREDO SAUCE RECIPE - (4.5/5)



Creamy Tomato and Mushroom Alfredo Sauce Recipe - (4.5/5) image

Provided by á-7198

Number Of Ingredients 6

1 Tbsp. butter
1 medium onion chopped
1 can Cream of Mushroom soup with roasted garlic
1/2 cup milk
1 can diced tomatoes with other seasonings or plain undrained
1 can of mushrooms or fresh mushrooms

Steps:

  • Saute onion and mushrooms in large skillet with butter. Add soup, tomatoes, and milk. Simmer till reduced and creamy.

FUN IN THE SUN-DRIED TOMATO ALFREDO OVER PENNE WITH CAJUN STEAK



Fun in the Sun-Dried Tomato Alfredo over Penne with Cajun Steak image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 13

1 tablespoon to 1/4 cup Irvine Spices Cajun Blackening spice
1 1/2 to 2 pounds top round steak, cut into 8 pieces and pounded with a meat mallet
1/2 cup (1 stick) butter
1 medium onion, minced
1/2 cup all-purpose flour
1 cup hot chicken broth
1/2 cup grated Parmesan
2 tablespoons olive oil
1 cup (about 8 ounces) sun-dried tomatoes packed in oil or if de-hydrated soaked in
warm water, chopped
1 pound dried ziti pasta
Salt
Freshly ground black pepper

Steps:

  • Rub Cajun spice into the surface of the meat. Cover with plastic wrap and let sit while you prepare the sauce and pasta. (The rub will actually begin to "cure" the meat.)
  • For the sauce, melt butter in a large saucepan which will be large enough to accommodate the pound of cooked pasta, and saute onion until it becomes translucent. Mix in the flour to make a roux. Gradually add chicken broth and allow thickening. Remove from heat and whisk in Parmesan. Immediately cover surface of sauce with a sheet of plastic wrap and set aside briefly.
  • Bring a pot of water to boil for the pasta.
  • Heat olive oil over medium-high heat in a skillet. Cook the sun-dried tomatoes for a few minutes, then with a slotted spoon transfer them to the cheese sauce and whisk in. Cover the pot of sauce and set aside. Reserve the skillet and all the bits in it for the meat.
  • Boil the pasta until al dente and drain. Add the cooked pasta to the saute pan containing the sauce and fold to coat pasta. Season with salt and pepper, as needed. Keep covered in a warm place while you cook the steaks.
  • Over medium high heat, sear the steaks, about 3 minutes per side and cook to your liking. Slice steaks into bite sized pieces and serve over pasta.

TOMATO ALFREDO SAUCE WITH ARTICHOKES



Tomato Alfredo Sauce with Artichokes image

Less rich than the usual Alfredo sauce. Delicious!

Provided by MARBALET

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy     Alfredo Pasta Sauce Recipes

Yield 5

Number Of Ingredients 7

1 (14 ounce) can artichoke hearts in water
2 tomatoes, chopped
1 onion, chopped
1 cup fresh sliced mushrooms
½ cup chopped fresh basil
½ cup whole milk
2 tablespoons all-purpose flour

Steps:

  • Chop artichoke hearts and place in large skillet with juice. Thicken with flour and milk to desired consistency.
  • Add onion, mushrooms, tomatoes, and basil. Cook for a short time, leaving vegetables firm and tasty and pretty.
  • Cook up a batch of your favorite spaghetti noodles (e.g., angel hair or spaghettini). Rinse. Toss artichoke sauce on top of cooked pasta.

Nutrition Facts : Calories 89.7 calories, Carbohydrate 16.4 g, Cholesterol 2.4 mg, Fat 1 g, Fiber 4.1 g, Protein 5.1 g, SaturatedFat 0.5 g, Sodium 490 mg, Sugar 3.6 g

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