Best 7 Sun Dried Tomato Alfredo Recipes

SUN-DRIED TOMATO CHICKEN ALFREDO

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.

CHICKEN, SQUASH, & SUN-DRIED TOMATO ALFREDO PASTA

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!

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

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!

HAM & SUN-DRIED TOMATO ALFREDO

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.

CHICKEN ALFREDO WITH SUN-DRIED TOMATO CREAM

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.

LASAGNA WITH PESTO, ARTICHOKE AND SUN DRIED TOMATO ALFREDO SAUCES

Steps:

• In large bowl, combine ricotta, parmesan, parsley and egg. In lasagna pan lay 2 pasta sheets: top with pesto, artichoke hearts half of ricotta mixture and 1 cup cheese. Place 2 pasta sheets ovr cheese: layer with 1 container white sauce, sun dried tomatoes and remaining half of ricotta mix. Arrange 2 remaining pasta sheets over ricotta: spread with remaining containter white sauce. Sprinkle i cup cheese over top. Bake in preheated 350 oven until heated through and cheese is golden (30-35 minutes) Cool in pan, covered, 10 min. before cutting.

SUN-DRIED TOMATO ALFREDO

Steps:

• Melt butter in large skillet over medium-low heat, and whisk in flour to form a paste.
• Gradually stir in milk until well combined and somewhat thickened.
• Add cream cheese and stir until melted.
• Increase heat to medium, add sun-dried tomatoes, frozen spinach, artichoke hearts, garlic powder and pepper.
• Stir frequently for several minutes until hot and thickened. (if it seems too thick, add more milk).
• Reduce heat to low, stir in parmesan and cook (stirring frequently) for a minute or two more.
• Salt to taste and stir into individual bowls of pasta.