Best 4 Campanelle With Chicken Pesto And Sun Dried Tomatoes Recipes
Are you looking for a flavorful and easy-to-make recipe for a delicious meal? Campanelle with Chicken Pesto and Sun-Dried Tomatoes is a delightful dish that combines tender campanelle pasta, succulent chicken, aromatic pesto, and tangy sun-dried tomatoes. This recipe will guide you through the steps of creating this delectable dish, from preparing the pesto from scratch to combining all the ingredients to create a cohesive and flavorful meal. Read on to discover how to make this delicious and impressive culinary creation.
Here are our top 4 tried and tested recipes!
CAMPANELLE WITH CHICKEN, PESTO, AND SUN-DRIED TOMATOES
A fantastic, easy to make campanelle pasta dish that is full of flavor! Serve with a crunchy baguette.
Provided by Scott K
Time 2h55m
Yield 4
Number Of Ingredients 14
Steps:
- Place chicken in a large glass or ceramic bowl and pour buttermilk over top. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 to 3 hours.
- Drain buttermilk from the chicken.
- Warm oil in a large skillet over medium-high heat. Add chicken and sprinkle seasoned salt over top; cook until browned on all sides, about 5 minutes. Remove chicken to a plate and set aside.
- Reduce heat to medium and add onion, garlic, and butter; cook until soft, 3 to 4 minutes. Reduce heat to medium-low and add half-and-half, sun-dried tomatoes, and pesto. Keep uncovered and simmer, stirring frequently, until tomatoes are tender and sauce has thickened, about 10 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add campanelle and cook, stirring occasionally, until tender yet firm to the bite, 7 to 10 minutes. Drain.
- Add pasta to the sauce in the skillet, along with chicken, pine nuts, feta cheese, and Parmesan cheese. Stir to coat with sauce and cook until heated through, about 3 more minutes.
Nutrition Facts : Calories 617.8 calories, Carbohydrate 53.2 g, Cholesterol 110.6 mg, Fat 28.8 g, Fiber 3.1 g, Protein 38.3 g, SaturatedFat 12.2 g, Sodium 533.9 mg, Sugar 6 g
CHICKEN, PESTO AND SUN-DRIED TOMATO PASTA
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
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
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
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
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
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:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
- Don't be afraid to experiment with different types of pesto. There are many different recipes available, so you can find one that suits your taste.
- Use a variety of vegetables. This will add color, flavor, and nutrients to your dish.
- Cook the chicken thoroughly. This will help to prevent foodborne illness.
- Serve the dish immediately. This will ensure that the pasta is hot and the pesto is fresh.
Conclusion:
Campanelle with Chicken, Pesto, and Sun-Dried Tomatoes is a delicious and easy-to-make dish that is perfect for any occasion. The combination of flavors and textures is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give this recipe a try.
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