Best 8 Penne With Chicken Sun Dried Tomatoes And Pine Nuts Recipes

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If you seek a flavorful and vibrant dish to tantalize your taste buds, explore the culinary delight that is penne with chicken sun dried tomatoes and pine nuts. This enticing pasta dish bursts with a symphony of textures and flavors that will captivate your senses. Indulge in tender chicken, perfectly cooked penne pasta, tangy sun dried tomatoes, and crunchy pine nuts, all harmoniously blended in a rich and creamy sauce. Prepare to embark on a culinary journey that promises to satisfy your cravings and transport you to a realm of gastronomic bliss.

Here are our top 8 tried and tested recipes!

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.

PENNE WITH CHICKEN AND PESTO



Penne with Chicken and Pesto image

I sometimes substitute chicken broth for half the heavy cream called for in the recipe to reduce calories. I also use additional Parmesan.

Provided by MARYSTEVE

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 8

Number Of Ingredients 9

1 (16 ounce) package penne pasta
2 tablespoons butter
2 tablespoons olive oil
4 skinless, boneless chicken breast halves - cut into thin strips
2 cloves garlic, minced
salt and pepper to taste
1 ¼ cups heavy cream
¼ cup pesto
3 tablespoons grated Parmesan cheese

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.

Nutrition Facts : Calories 497.1 calories, Carbohydrate 42.6 g, Cholesterol 96.9 mg, Fat 26.1 g, Fiber 2.1 g, Protein 24 g, SaturatedFat 12.6 g, Sodium 164.2 mg, Sugar 1.9 g

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.

PENNE WITH SUN-DRIED TOMATOES AND CHICKEN



Penne With Sun-Dried Tomatoes and Chicken image

Provided by Marian Burros

Categories     dinner, pastas, main course

Time 45m

Yield 4 main-dish servings

Number Of Ingredients 17

1/4 cup sun-dried tomatoes, not packed in oil
6 ounces boneless, skinless chicken breast
1/4 cup dry white wine
1 tablespoon Italian seasoning
3 tablespoons chopped shallot (1 large shallot)
1 1/4 cups chopped fresh portobello mushrooms (2 smallish mushrooms)
1/2 cup fresh peas or thawed frozen peas
8 ounces dried penne
Light vegetable-oil cooking spray
5 garlic cloves, peeled and minced
1 tablespoon flour
12 ounces evaporated skim milk
1/8 teaspoon ground nutmeg
1/8 teaspoon crushed red pepper flakes
1/2 cup chopped fresh basil
1/4 teaspoon salt, optional
5 medium black olives, thinly sliced

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.

Nutrition Facts : @context http, Calories 388, UnsaturatedFat 5 grams, Carbohydrate 57 grams, Fat 7 grams, Fiber 4 grams, Protein 23 grams, SaturatedFat 1 gram, Sodium 128 milligrams, Sugar 9 grams, TransFat 0 grams

BAKED PENNE WITH CHICKEN AND SUN-DRIED TOMATOES



Baked Penne with Chicken and Sun-Dried Tomatoes image

A family favorite, this recipe makes one baking dish for now and one to freeze for a ready-made dinner when you're pressed for time.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 1h

Number Of Ingredients 12

6 tablespoons butter, plus more for baking dishes
Coarse salt and ground pepper
1 pound penne rigate
1 teaspoon olive oil
2 boneless, skinless chicken breast halves (8 ounces each), halved horizontally
1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
4 garlic cloves, minced
6 cups whole milk
10 ounces white mushrooms, trimmed and thinly sliced
1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
1 1/2 cups shredded provolone (6 ounces)
1 cup finely grated Parmesan (4 ounces)

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.

Nutrition Facts : Calories 636 g, Fat 26 g, Fiber 2 g, Protein 38 g

PENNE CHICKEN WITH SUN-DRIED TOMATOES



Penne Chicken with Sun-Dried Tomatoes image

"The use of precooked chicken and sauce that comes in a jar make this dish fast and easy to assemble." The sun-dried tomatoes give this cheesy casserole a sophisticated feel; it's great for company. -Robin Klawinski of Eagle, Idaho

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 8

3-3/4 cups uncooked penne pasta
2 jars (15 ounces each) sun-dried tomato Alfredo sauce
2 packages (9 ounces each) ready-to-use Southwestern chicken strips
2 cups oil-packed sun-dried tomatoes, drained and chopped
1 jar (6 ounces) sliced mushrooms, drained
4 green onions, sliced
1/8 teaspoon pepper
1-1/2 cups shredded Parmesan cheese

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.

Nutrition Facts : Calories 535 calories, Fat 29g fat (13g saturated fat), Cholesterol 136mg cholesterol, Sodium 1566mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 4g fiber), Protein 30g protein.

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 SUN-DRIED TOMATO PESTO AND CHICKEN



Penne With Sun-Dried Tomato Pesto and Chicken image

I saw this recipe being made on "Everyday Italian" on the food network. The original recipe did not call for chicken, but I think it needed a little meat to make it extra yummy. Enjoy!

Provided by Juju Bee

Categories     Penne

Time 30m

Yield 5 serving(s)

Number Of Ingredients 7

12 ounces penne pasta
1 1/2 cups diced cooked chicken
1 (8 1/2 ounce) jar sun-dried tomatoes packed in oil
2 garlic cloves
salt & freshly ground black pepper
1 cup packed fresh basil leaf
1/2 cup freshly grated parmesan cheese

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.

Nutrition Facts : Calories 464.2, Fat 13.9, SaturatedFat 3.6, Cholesterol 40.3, Sodium 315.2, Carbohydrate 66.6, Fiber 10.7, Sugar 0.1, Protein 22.2

Tips:

  • Use high-quality ingredients. Fresh, flavorful ingredients will make a big difference in the final dish. Look for ripe tomatoes, tender chicken, and nutty pine nuts.
  • Don't overcrowd the pan. When cooking the chicken, be sure to give it enough space so that it can brown evenly. If you overcrowd the pan, the chicken will steam instead of fry.
  • Cook the pasta al dente. This means that the pasta should be cooked until it is tender but still has a slight bite to it. Overcooked pasta will be mushy.
  • Use a good quality olive oil. Olive oil is a key ingredient in this dish, so be sure to use a good quality oil that has a fruity flavor.
  • Add the sun-dried tomatoes and pine nuts at the end. This will help to preserve their flavor and texture.
  • Serve immediately. This dish is best enjoyed fresh out of the pan.

Conclusion:

Penne with chicken, sun-dried tomatoes, and pine nuts is a flavorful and easy-to-make dish that is perfect for a weeknight meal. With its combination of tender chicken, juicy tomatoes, nutty pine nuts, and creamy sauce, this dish is sure to please everyone at the table. So next time you're looking for a quick and satisfying meal, give this recipe a try.

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