Best 10 Penne With Sundried Tomatoes Pesto And Grilled Chicken Recipes

BASIL PESTO CHICKEN WITH ALFREDO PENNE AND SUN DRIED TOMATOES

Steps:

• Boil the penne in a large pot of water, according to package instructions.
• Meanwhile heat the 2 tsp of olive oil in a large skillet over medium heat. Season both sides of the chicken breast halves with salt and pepper, then cook in the skillet for 3 to 4 minutes per side, until cooked through. Remove the chicken from the skillet to a plate, cover each chicken breast with 1 tsp of prepared basil pesto, then cover the plate loosely with foil.
• In the same skillet add the butter and garlic and stir, to loosen any browned bits from the bottom of the skillet. Once the butter is melted add the cream cheese and whisk until the cream cheese is mostly melted. Reduce the heat to medium low and gradually add the cream to the skillet, while continuing to whisk.
• Once the mixture is smooth add in the parmesan cheese, salt, pepper and sun dried tomatoes. Whisk until melted and smooth again. Drain the cooked pasta and add it directly to the pan with the sauce. Stir to coat and then serve alongside with the basil pesto chicken breasts. Enjoy right away!

PENNE WITH CHICKEN AND PESTO

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat butter and olive oil in a large skillet over medium heat. Saute chicken and garlic until chicken is almost cooked. Reduce heat and stir in salt, pepper, cream, pesto and Parmesan cheese. Cook until chicken is no longer pink inside. Stir in cooked pasta.

PENNE WITH SUN DRIED TOMATO PESTO AND CHICKEN

Steps:

• 1. In the bowl of a food processor, combine the sun-dried tomatoes and their oil, garlic, basil, red pepper flakes, and nuts. Blend until roughly combine. Add the parmesan cheese and while continuously blending add the remaining 1/4 c. olive oil in a slow steady stream until the mixture comes together. (it will be thick) Check seasonings and add salt and pepper only if needed. Set aside or refrigerate until needed. Bring up to room temp. before using.
• 2. Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8-15 minutes or as directed on the package. Drain, reserving 2 cups of the cooking liquid.
• 3. In the same warm pot you used to cook the pasta in add the pesto to the pasta and toss to coat, adding enough reserved cooking liquid to moisten and bring it together. Add the shredded chicken and mix well.
• 4. Transfer to a serving dish. Serve sprinkled with a little extra parmesan!

PENNE WITH SUNDRIED TOMATOES, PESTO AND GRILLED CHICKEN

Steps:

• Cook penne in a large pot of salted water. Meanwhile, in a large saucepan, saute garlic and sundried tomatoes for about a minute in olive oil Add grilled chicken pieces. Saute for another minute or two until flavours are blended and chicken is heated through. Drain the pasta, reserving 1 cup of the pasta water. Pour pasta into saucepan with sundried tomatoes and chicken. Add the pesto and pasta water and toss to coat the pasta. Sprinkle with a generous amount of parmesan and serve immediately.

PENNE WITH SUN-DRIED TOMATO PESTO

Steps:

• Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
• Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.
• Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.

PENNE WITH SUN-DRIED TOMATO PESTO AND CHICKEN

Steps:

• Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite (al dente), stirring occasionally, about 8 minutes.
• Meanwhile chop cooked chicken.
• Drain pasta, reserving 1 cup of the cooking liquid.
• Blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are very finely chopped.
• Transfer the tomato mixture to a large bowl and stir in the Parmesan and the chicken.
• Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten.
• Season the pasta to taste, with salt and pepper and serve.

GRILLED CHICKEN SALAD WITH PESTO, RAISINS, SUN-DRIED TOMATOES

Steps:

• Coat the chicken breast with olive oil and season with salt and pepper.
• Arrange on grill and cook until cooked through.
• Remove chicken breast from grill and set aside to cool.
• When cool enough to handle, thinly slice the breasts.
• Transfer to a mixing bowel and add pesto(see steps below for pesto), raisins, sun-dried tomatoes, and pine nuts.
• Mix well to combine, season to taste with salt and pepper.
• Serve or store covered in fridge for up to a day.
• For the pesto.
• Combine basil, garlic, pine nuts and salt in a blender or food processor.
• Process until pureed.
• Pour into bowel and add the cheese and olive oil, stirring until pesto is smooth and creamy.
• Pesto can be kept in fridge for up to 2 days, bring to room temperature before serving.

BAKED PENNE WITH CHICKEN AND SUN-DRIED TOMATOES

Steps:

• Preheat oven to 400. Butter two shallow 2-quart baking dishes. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot.
• In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.
• In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup Parmesan.
• Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with 1/4 cup Parmesan.
• Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

PENNE CHICKEN WITH SUN-DRIED TOMATOES

Steps:

• Cook pasta according to package directions. , In a large bowl, combine the Alfredo sauce, chicken, tomatoes, mushrooms, green onions and pepper. Drain pasta; stir into chicken mixture. Spoon into a greased 13-in. x 9-in. baking dish. , Cover and bake at 350° for 45-50 minutes or until heated through. Uncover; sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted. Freeze Option: Before baking, cover and freeze casserole for up to 3 months. Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or until bubbly.

PENNE WITH SUN-DRIED TOMATOES AND CHICKEN

Steps:

• Preheat the oven to 350 degrees.
• Put the sun-dried tomatoes in a bowl, add 1/2-cup boiling water and set the bowl aside for the tomatoes to reconstitute. Fill a large pot with water, and bring it to a boil.
• Combine the chicken and wine in a shallow baking dish. Sprinkle the Italian seasoning on top. Bake for 15 to 20 minutes, until the meat is no longer pink and the juices run clear. Remove and shred the chicken, reserving the cooking juices.
• Drain the sun-dried tomatoes, and slice them thin.
• Pour the reserved cooking juices from the chicken into a saute pan. Add the shallot, mushrooms, peas and tomatoes. Saute over low heat for a few minutes, until the liquid has been absorbed and the vegetables are wilted. Remove the pan from the heat and cover it to keep the vegetables warm.
• Add the penne to the boiling water in the large pot, and cook over high heat to desired doneness, 8 to 12 minutes.
• While the pasta is cooking, make the sauce. Preheat a small heavy saucepan for about 1 minute over medium heat; then spray it twice with the vegetable oil. Toss in the garlic and flour; then, whisk in the evaporated milk. Add the nutmeg and red pepper flakes. Whisking constantly, bring the mixture to a boil, and continue cooking for about 5 minutes, until thickened. Reduce the heat to the lowest setting, and stir in basil.
• Drain the cooked pasta, and transfer to a warm serving bowl. Add the chicken, vegetables and sauce. Season with salt, if desired, and toss. Garnish with olive slices.