Best 3 Campanelle With Chicken Pesto And Sun Dried Tomatoes Recipes

Indulge in the culinary delight of Campanelle with Chicken, Pesto, and Sun-Dried Tomatoes, a symphony of flavors that will tantalize your taste buds. This delectable dish combines tender chicken, aromatic pesto, tangy sun-dried tomatoes, and delectable bell peppers, all harmoniously nestled atop twirled campanelle pasta. Embark on a culinary journey as we unveil the secrets behind this exquisite creation, offering both stovetop and oven-baked variations to suit your cooking preferences.

Here are our top 3 tried and tested recipes!

CHICKEN, PESTO AND SUN-DRIED TOMATO PASTA

Chicken, Pesto and Sun-Dried Tomato Pasta image

This is one of the most requested recipes in our house; simple, very tasty and healthy. Goes down a treat with a nice glass of white!

Provided by currybunny

Categories European

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
2 chicken breasts, skin and fat removed
14 ounces penne or 14 ounces spiral shaped pasta
3/4 cup semi sun-dried tomato, roughly chopped
2/3 cup basil pesto
2/3 cup light cream
parmesan cheese, to serve

Steps:

Heat 1 tablespoon oil in frying pan over medium-high heat.
Season chicken with salt and pepper, add to pan and cook for 5-7 minutes each side or until cooked through.
Transfer to a plate and cover to keep warm.
Cook pasta according to packet direction, drain and return to saucepan.
Heat remaining oil in pan, add tomatoes and toss for a minute.
Thinly slice chicken and return to pan; add pesto and cream and toss over low heat til well combined.
Add pasta and mix well, season with salt and pepper if desired.
Serve accompanied with parmesan cheese.

Nutrition Facts : Calories 672.9, Fat 24, SaturatedFat 8, Cholesterol 72.8, Sodium 281, Carbohydrate 93.1, Fiber 17, Sugar 4.1, Protein 26.8

COLORFUL CHICKEN PESTO WITH ASPARAGUS, SUN DRIED TOMATOES AND PEPPERS

Colorful Chicken Pesto with Asparagus, Sun Dried Tomatoes and Peppers image

Unique and fresh, easy to make and looks gourmet. Great to serve for company. Leftovers are great hot or cold.

Provided by Lucia D

Categories Main Dish Recipes Pasta Chicken

Time 40m

Yield 4

Number Of Ingredients 11

Ingredients

10 ounces uncooked angel hair pasta
2 teaspoons olive oil
2 skinless, boneless chicken breast halves, cut into strips
1 (6 ounce) jar sun-dried tomatoes packed in oil, drained and chopped (reserve oil)
½ pound fresh asparagus, trimmed
1 yellow bell pepper, cut into strips
1 red bell pepper, cut into strips
1 cup prepared pesto
½ cup grated Parmesan cheese
1 pinch crushed red pepper flakes, or to taste
2 teaspoons grated Parmesan cheese

Steps:

Fill a large pot with lightly salted water and bring to a boil. Stir in the angel hair pasta and return to a boil. Cook the pasta, stirring occasionally, until tender, 4 to 5 minutes. Drain well.
Heat olive oil in a large skillet over medium heat; cook and stir chicken strips until lightly browned, about 5 minutes.
Pour reserved oil from sun-dried tomatoes into the skillet; cook and stir asparagus in the oil until slightly softened, about 2 minutes. Add yellow and red bell pepper strips; cook and stir an additional 2 minutes.
Lightly toss the chopped sun-dried tomatoes and cooked pasta into the skillet with chicken and vegetables; stir in pesto sauce and 1/2 cup Parmesan cheese. Sprinkle with crushed red pepper flakes and 2 teaspoons of Parmesan cheese to serve.

Nutrition Facts : Calories 760.7 calories, Carbohydrate 58.6 g, Cholesterol 63.3 mg, Fat 43.4 g, Fiber 8.7 g, Protein 39.1 g, SaturatedFat 11.1 g, Sodium 932.2 mg, Sugar 4.3 g

BAKED CHICKEN WITH SUN-DRIED TOMATO PESTO

Baked Chicken with Sun-Dried Tomato Pesto image

Make and share this Baked Chicken with Sun-Dried Tomato Pesto recipe from Food.com.

Provided by JamesDeansGirl

Categories Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 boneless chicken breasts, with or without skin
1/2 cup sun-dried tomato packed in oil
2 tablespoons oil, from jar of oil-packed sun-dried tomatoes
1/4 cup packed fresh basil leaf
2 1/2 tablespoons grated parmesan cheese
1 clove garlic
1/8 teaspoon fresh ground black pepper

Steps:

Preheat oven to 500*F.
Line a 13x9" baking pan with foil; arrange chicken in the pan.
Combine the sun-dried tomatoes, 2 Tbsp.
of the oil, basil, Parmesan cheese, garlic, and pepper in a food processor; whirl until smooth.
Spread about half (around 1/4 cup) of the pesto over the chicken.
Bake about 15-20 minutes, or until juices run clear; remove pan from oven.
Heat the broiler.
Spread the remaining pesto over the chicken; broil 6" from heat for 3-5 minutes, or until browned.

Tips:

For the best flavor, use fresh basil in the pesto sauce. If you don't have fresh basil, you can use dried basil, but the flavor will be less intense.
If you don't have sun-dried tomatoes, you can use fresh tomatoes. Just roast them in the oven at 200 degrees Fahrenheit for 2 hours, or until they are dry and shriveled.
If you don't have campanelle pasta, you can use another type of short pasta, such as penne or rotini.
This dish is best served immediately after it is made. However, you can store any leftovers in the refrigerator for up to 3 days.

Conclusion:

This campanelle with chicken, pesto, and sun-dried tomatoes is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of flavors and textures is sure to please everyone at the table. So next time you're looking for a quick and tasty dinner idea, give this recipe a try.