Best 3 Smoked Tomato And Chicken Pasta Recipes
Indulge in a tantalizing culinary journey with our smoked tomato and chicken pasta, a delightful fusion of smoky, savory, and tangy flavors. This delectable dish is a symphony of textures, featuring tender chicken breast, succulent sun-dried tomatoes, and flavorful herbs, all enveloped in a creamy, rich sauce. Accompany your pasta with a refreshing side of arugula salad, tossed in a tangy lemon vinaigrette dressing. For a vegetarian twist, explore our meatless smoked tomato pasta, where roasted vegetables take center stage. If you're craving a lighter option, our sun-dried tomato and basil pasta offers a vibrant medley of flavors, sure to tantalize your taste buds. And for those who love the classic combination of pasta and cheese, our smoked tomato and mozzarella pasta bake is a gooey, irresistible indulgence. Each recipe promises a unique culinary experience, so get ready to embark on a delicious adventure.
Check out the recipes below so you can choose the best recipe for yourself!
FETTUCCINE WITH SMOKED TOMATO SAUCE
Provided by Michael Symon : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Place a cooling rack over indirect heat. Place a heavy-bottomed saucepot over direct heat.
- Slice the tomatoes in half. Drizzle them with olive oil and season with salt and pepper. Place the tomatoes on the cooling rack on the grill, cut-side down, to soften and take on some smoke while you make the sauce, 10 to 12 minutes.
- Meanwhile, add a drizzle of olive oil to the saucepot along with the bacon. Cook, stirring occasionally until the bacon is crisp, 3 to 5 minutes. Stir in the garlic, onions and crushed red pepper flakes if using and cook until the onions soften, an additional few minutes. Add the wine. Tie the fresh herbs together with a piece of butcher's twine and add to the saucepot.
- When your tomatoes have begun to soften, remove them from the grill. Remove the skins (they will come off really easy), add the tomatoes to the saucepot and season with salt and pepper. Close the grill and continue to cook the sauce until the tomatoes fully break down and the sauce thickens slightly, about 20 minutes.
- Meanwhile, bring a pot of salted water to a boil. Cook the pasta 2 minutes less than the package directions. Using tongs, pull the pasta out and add it directly to the tomato sauce, along with 1/3 cup of the starchy pasta water. Mix to combine. The sauce will stick to the pasta. Remove the saucepot from the heat.
- Add the butter and a drizzle of olive oil to the pasta and stir to combine. Add the basil and and stir again. Serve with freshly grated Parmesan over top.
- (Alternatively, you can cook the sauce and pasta over medium-high heat on a stovetop.)
QUICK AND EASY CHICKEN AND TOMATO PASTA
This is a quick, easy, and delicious chicken and tomato pasta dish for those crazy carpool nights. Also good for lunch leftovers the next day.
Provided by Tiffany 9921
Categories World Cuisine Recipes European Italian
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Boil pasta for 8 to 10 minutes, or until al dente. Drain.
- Heat olive oil in a large skillet over medium high heat. Sprinkle chicken with seasoned salt, and cook for 2 to 3 minutes. Stir in drained black olives and mushrooms. Continue cooking, stirring occasionally, until chicken is golden brown. Strain chicken juices from pan, and reduce heat to low. Stir in tomatoes, cover, and simmer for 15 minutes.
- Toss the pasta and chicken mixture together, sprinkle with Parmesan cheese, and serve.
Nutrition Facts : Calories 283.2 calories, Carbohydrate 29.4 g, Cholesterol 41.3 mg, Fat 8.2 g, Fiber 4.4 g, Protein 21.8 g, SaturatedFat 1.3 g, Sodium 766.9 mg, Sugar 5.2 g
SMOKED TOMATO AND CHICKEN PASTA
Smoked chicken is given a husky taste that complements the inherent sweetness of the fowl and brings a hearty note to the pasta it's combined with. The sweeter-smelling the wood used, the more alluring the flavor it leaves behind. Hickory or fruitwoods, maple, oak and alder chips, dried grapevine trimmings or herb branches lend a sweet, firm flavor to food cooked in a closed container above it.
Provided by Molly O'Neill
Categories dinner, pastas, main course
Time 45m
Yield Four servings
Number Of Ingredients 7
Steps:
- Place the wood chips in the bottom of a stove-top smoker and place the chicken on the rack over the chips. Place over medium heat until the wood begins to smolder. Cover and cook until the chicken is cooked through, about 45 minutes.
- Sprinkle the tomatoes with 1/4 teaspoon of salt and pepper to taste. Remove the chicken from the rack and add the tomatoes, cut side up. Cover and smoke until the tomatoes are soft, about 25 minutes.
- Meanwhile, take the chicken off the bone and shred. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 10 minutes. Drain. Cut the tomato pieces in half crosswise.
- Place the pasta in a large bowl and toss with the chicken, tomatoes, remaining salt, pepper and basil. Divide among 4 plates and serve.
Tips:
- Choose ripe and flavorful tomatoes. This will ensure that your sauce is rich and flavorful.
- Smoke the tomatoes before adding them to the sauce. This step adds a delicious smoky flavor to the dish.
- Use high-quality chicken broth. This will make a big difference in the flavor of the sauce.
- Don't overcook the chicken. Chicken is best when it is cooked through but still juicy.
- Add the pasta to the sauce just before serving. This will prevent the pasta from becoming overcooked.
Conclusion:
Smoked tomato and chicken pasta is a delicious and easy-to-make dish that is perfect for a weeknight meal. The smoky flavor of the tomatoes and chicken pairs perfectly with the creamy sauce and al dente pasta. This dish is sure to be a hit with your family and friends.
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