Best 7 Fettuccine With Chicken Sun Dried Tomatoes Basil And Pine Nuts Recipes

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Fettuccine with chicken, sun dried tomatoes, basil and pine nuts is a delightful combination of flavors and textures that will leave you craving for more. The tender fettuccine, succulent chicken, tangy sun dried tomatoes, fragrant basil and nutty pine nuts come together to create a symphony of taste that is both comforting and satisfying. Whether you're a seasoned cook or a beginner experimenting with new flavors, this article will guide you through the process of making this delectable dish.

Let's cook with our recipes!

EASY CHICKEN FETTUCCINE WITH SUN-DRIED TOMATOES



Easy Chicken Fettuccine with Sun-Dried Tomatoes image

Dinner can be on the table in less than half an hour with this quick, easy, and delicious recipe. Great for a busy weeknight dinner. Serve with a side salad and some garlic toast for a complete meal.

Provided by Yoly

Categories     Main Dish Recipes     Pasta     Chicken

Time 25m

Yield 2

Number Of Ingredients 12

4 ounces dry fettuccine pasta
1 pound chicken tenders
2 teaspoons Cajun seasoning
2 tablespoons butter
1 cup heavy whipping cream
3 tablespoons chopped sun-dried tomatoes
2 green onions, white part only, sliced thinly
1 tablespoon freshly grated Parmesan cheese
½ teaspoon salt
½ teaspoon dried basil
¼ teaspoon black pepper
¼ teaspoon garlic powder

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
  • Meanwhile, toss chicken tenders and Cajun seasoning in a bowl until well seasoned.
  • Melt butter in a skillet over medium-high heat and saute chicken until browned, 7 to 8 minutes. Add cream, sun- dried tomatoes, green onions, Parmesan cheese, salt, basil, black pepper, and garlic powder. Cook and stir until completely heated, 2 to 3 minutes.
  • Drain fettuccine. Serve chicken and sauce over the cooked fettuccine.

Nutrition Facts : Calories 1010.5 calories, Carbohydrate 49.5 g, Cholesterol 325 mg, Fat 64.6 g, Fiber 3.4 g, Protein 59.3 g, SaturatedFat 37.1 g, Sodium 1366.1 mg, Sugar 2.5 g

FETTUCCINE WITH CHICKEN, SUN-DRIED TOMATOES, BASIL AND PINE NUTS



Fettuccine With Chicken, Sun-Dried Tomatoes, Basil and Pine Nuts image

From the Slimlines column, Thursday magazine. This is the weekly columnist Alva Carpenter's recipe. Enjoy!

Provided by Charishma_Ramchanda

Categories     Vegetable

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

600 g boneless chicken, cut into strips (without skin)
salt
fresh ground black pepper, to taste
3 tablespoons olive oil
3 garlic cloves, minced
1 1/2 cups sun-dried tomatoes, rehydrated and sliced
1 1/2 cups low sodium chicken broth
1/4 cup basil leaves, chopped
1/4 cup toasted pine nuts
3 tablespoons fresh lemon juice
500 g fettuccine (pasta)

Steps:

  • Bring a large pot of salted water to a boil for the pasta.
  • Season the chicken with salt and pepper. Heat olive oil in a large non-stick skillet over high heat and sauté the chicken on both sides until it is golden brown.
  • Add the garlic and cook for 1 more minute. Transfer the chicken to a warm plate and keep warm.
  • Turn the heat to medium and add the sun-dried tomatoes and the chicken broth and simmer for 5 minutes.
  • Add the basil, pine nuts and lemon juice. Meanwhile, cook the pasta (in the boiling water) until it is al dente.
  • Drain and toss with the sun-dried tomato mixture.
  • Divide the pasta among the serving plates and arrange the chicken on top.
  • Sit back and enjoy your cooking now!

Nutrition Facts : Calories 682.2, Fat 30.2, SaturatedFat 6.7, Cholesterol 145.1, Sodium 389.1, Carbohydrate 69.7, Fiber 4.8, Sugar 7.1, Protein 34.5

CHICKEN WITH SUN-DRIED TOMATO, EGGPLANT AND BASIL



Chicken With Sun-Dried Tomato, Eggplant and Basil image

Provided by Food Network Kitchen

Categories     main-dish

Time 36m

Yield 4 servings

Number Of Ingredients 13

4 tablespoons extra-virgin olive oil
1 baby eggplant, halved
Kosher salt
1 tablespoon pine nuts
4 thin chicken cutlets (about 1 pound total)
Freshly ground pepper
All-purpose flour, for dredging
3 cloves garlic, sliced
1/4 cup sun-dried tomatoes packed in oil, drained,rinsed and roughly chopped
1/4 cup fresh basil leaves, torn
1/2 cup low-sodium chicken broth
1/4 cup ricotta cheese
Rustic bread, for serving

Steps:

  • Drizzle 1 tablespoon olive oil over the eggplant halves in a microwave-safe bowl and sprinkle with salt. Cover with a microwave-safe plate and cook on high for 5 minutes.
  • Meanwhile, toast the pine nuts in a skillet over high heat, about 1 minute; transfer to a bowl and add the remaining 3 tablespoons olive oil to the skillet. Season the chicken cutlets with salt and pepper and dredge in the flour, shaking off the excess. Add to the skillet and cook until brown on one side, 2 to 3 minutes. Flip the chicken, add the garlic and cook 2 more minutes. Remove the eggplant from the microwave, cool slightly and slice into chunks. Reduce the skillet heat to medium-low; add the sun-dried tomatoes, eggplant, basil, nuts and chicken broth to the skillet and bring to a simmer.
  • Transfer the chicken to plates; top each with ricotta and the eggplant mixture. Serve with the bread.

Nutrition Facts : Calories 394 calorie, Fat 22 grams, SaturatedFat 4 grams, Cholesterol 80 milligrams, Sodium 294 milligrams, Carbohydrate 19 grams, Fiber 3 grams, Protein 30 grams

PASTA WITH CHICKEN, SUN-DRIED TOMATOES, GORGONZOLA AND PINE NUTS



Pasta with Chicken, Sun-Dried Tomatoes, Gorgonzola and Pine Nuts image

Categories     Cheese     Chicken     Nut     Pasta     Poultry     Tomato     Sauté     Dinner     Blue Cheese     Ham     Pine Nut     Prosciutto     Bon Appétit     Sugar Conscious     Peanut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 9

1/ 2 cup chopped drained oil-packed sun-dried tomatoes (2 tablespoons oil reserved)
2 skinless boneless chicken breast halves (about 9 ounces total)
1 pound gnocchi pasta or medium shell pasta
4 garlic cloves, minced
1/2 cup chopped fresh basil
1/2 cup canned low-salt chicken broth
1/2 cup crumbled Gorgonzola cheese (about 2 ounces)
1/4 cup chopped prosciutto
1/4 cup pine nuts, toasted

Steps:

  • Heat 1 tablespoon oil reserved from tomatoes in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until cooked through, about 3 minutes per side. Transfer chicken to plate and cool; do not clean skillet. Cut chicken into 1/2-inch pieces.
  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta; transfer to large bowl.
  • Meanwhile, heat remaining 1 tablespoon tomato oil in same skillet over medium-high heat. Add garlic; sauté until tender, about 1 minute. Add sun-dried tomatoes, chicken, basil, broth, cheese and prosciutto to skillet and bring to boil.
  • Add sauce to pasta and toss to coat. Season to taste with salt and pepper. Top with pine nuts and serve.

PENNE WITH CHICKEN, SUN-DRIED TOMATOES AND PINE NUTS



Penne With Chicken, Sun-Dried Tomatoes and Pine Nuts image

This pasta dish looks and tastes great. It looks stunning served in bowls or large, restaurant-like plates. I love sun-dried tomatoes and fresh basil! The pine nuts add a nice touch. Roast the pine nuts in a skillet on low heat. Watch the nuts as they turn brown (and then black) suddenly. Serve this tasty dish with fresh parmesan cheese and a glass of wine.

Provided by tigerduck

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

1 (270 g) jar sun-dried tomatoes packed in oil
500 g chicken breasts, cut into thin stripes
2 garlic cloves, crushed
125 ml cream (use more if desired)
2 tablespoons fresh basil, cut into stripes
400 g penne, cooked
2 tablespoons pine nuts, roasted
salt and pepper

Steps:

  • Cut the sun-dried tomatoes into thin stripes. Keep the oil.
  • Heat wok or large skillet. Add 1 tablespoons of the kept oil.
  • Fry meat in 2-3 portions. Add more oil if necessary.
  • Add fried meat to the wok again.
  • Add garlic, tomatoes and cream. Cook on low heat for 4-5 minutes.
  • Add cooked penne and basil and mix. Leave on stove until penne are warm.
  • Season with salt and pepper.
  • Serve in bowls and top with roasted pine nuts.

PASTA WITH PINE NUTS AND SUN-DRIED TOMATOES



Pasta with Pine Nuts and Sun-Dried Tomatoes image

Provided by Rosemary M. Wyman

Categories     Pasta     Tomato     Side     Sauté     Vegetarian     Quick & Easy     Parmesan     Pine Nut     Spring     Bon Appétit     California     Sugar Conscious     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 6

12 ounces fusilli or other spiral-shaped pasta
5 tablespoons olive oil
2/3 cup pine nuts, toasted
2/3 cup chopped drained oil-packed sun-dried tomatoes (about 3 ounces)
1/2 cup chopped fresh parsley
1/2 cup grated Parmesan cheese (about 1 1/2 ounces)

Steps:

  • Cook fusilli pasta in large pot of boiling water until just tender but still firm to bite. Drain pasta well. Heat 3 tablespoons olive oil in heavy large skillet over high heat. Add pasta and fry until beginning to crisp at edges, stirring frequently, about 10 minutes. Transfer pasta to large bowl.
  • Add remaining 2 tablespoons olive oil to same skillet. Add toasted pine nuts and sun-dried tomatoes and stir over high heat until just warmed through, about 1 minute. Pour pine nut mixture over pasta. Add chopped parsley and grated Parmesan cheese and toss to blend. Season to taste with salt and pepper and serve.

FETTUCCINE WITH CHICKEN AND SUN-DRIED TOMATO SAUCE



Fettuccine with Chicken and Sun-Dried Tomato Sauce image

Dinner ready in about an hour! Enjoy this wonderful pasta and chicken dish served with tomato sauce - a delightful meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 4

Number Of Ingredients 12

1/4 cup coarsely chopped sun-dried tomatoes (not oil-packed)
1/2 cup chicken broth
4 ounces uncooked fettuccine
1/2 cup sliced mushrooms (1 1/2 ounces)
2 medium green onions, chopped (2 tablespoons)
2 cloves garlic, finely chopped
2 tablespoons dry red wine or chicken broth
1 teaspoon vegetable oil
4 boneless, skinless chicken breast halves (about 1 pound)
1/2 cup milk
2 teaspoons cornstarch
2 teaspoons chopped fresh or 1/2 teaspoon dried basil leaves

Steps:

  • 1. Mix tomatoes and broth; let stand 30 minutes.
  • 2. Cook and drain fettuccine as directed on package.
  • 3. While fettuccine is cooking, cook mushrooms, onions and garlic in wine in 10- inch nonstick skillet over medium heat about 3 minutes, stirring occasionally, until mushrooms are tender. Remove mixture from skillet; set aside.
  • 4. Heat oil in skillet over medium heat. Cook chicken in oil 3 to 4 minutes, turning once, until brown. Add tomato mixture. Heat to boiling; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; keep warm.
  • 5. Mix milk, cornstarch and basil; stir into tomato mixture in skillet. Heat to boiling, stirring constantly. Boil and stir l minute. Stir in mushroom mixture; cook until hot. Serve over chicken and fettuccine.

Nutrition Facts : Calories 265, Carbohydrate 24 g, Cholesterol 90 mg, Fat 1, Fiber 1 g, Protein 30 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 280 mg

Tips:

  • Use high-quality ingredients: Fresh, flavorful ingredients will make all the difference in your dish.
  • Don't overcrowding the pan: When cooking the chicken and vegetables, make sure not to overcrowd the pan. This will prevent them from cooking evenly.
  • Cook the chicken until it is cooked through: To ensure that the chicken is cooked through, use a meat thermometer to check that it has reached an internal temperature of 165°F (74°C).
  • Use a good quality sun-dried tomatoes: Sun-dried tomatoes can vary in quality, so be sure to use a brand that you trust.
  • Don't skip the basil: Basil is a key ingredient in this dish, so don't skip it. If you don't have fresh basil, you can use dried basil, but it won't be as flavorful.
  • Serve immediately: This dish is best served immediately after it is made.

Conclusion:

Fettuccine with chicken, sun-dried tomatoes, basil, and pine nuts is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of flavors and textures in this dish is sure to please everyone at your table. So next time you're looking for a quick and easy meal, give this recipe a try.

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