Best 5 Sun Dried Tomato Artichoke Chicken Recipes

DROP DEAD FABULOUS CHICKEN, ARTICHOKE, SUN-DRIED TOMATO PASTA

Steps:

• Boil pasta according to directions.
• Meanwhile, heat olive oil in a large skillet over medium heat.
• Add onions and garlic. Cook until softened.
• Add chicken, tomatoes, and artichoke hearts. Stir until heated all the way through.
• Stir in heavy cream.
• Let this simmer for five minutes.
• Pour over cooked al dente pasta.

CHICKEN, ARTICHOKE AND SUN-DRIED TOMATO WITH PESTO

Steps:

• Fill a large saucepan with water and bring to a boil over HIGH heat and add salt.
• Add the pasta and cook, stirring occasionally until barely tender, about 4 minutes.
• Reserve 1 cup of the cooking water and drain the pasta.
• In a separate skillet, heat the olive oil on MEDIUM.
• Add the chicken and garlic and cook throughout (about 3-5 minutes).
• Add the artichokes, sun-dried tomatoes, reserved cooking water, ginger, thyme, and pesto and cook 1-2 minutes more. Use my pesto recipe: http://www.recipezaar.com/rz.193016.
• Toss all ingredients together with the pasta and cheese. Add more cheese is desired. Season with salt and pepper to taste.

CREAMY CHICKEN, ARTICHOKE, SUN DRIED TOMATO AND PEA CASSEROLE

Steps:

• Preheat oven to 350 degrees. Cook farfalle in boiling, salted water until just al dente, 8 or 9 minutes. Do not cook too long or pasta will become mushy during baking. While pasta cooks, heat oil in large nonstick saucepan or dutch oven and saute shallot and garlic for 2 to 3 minutes. Stir in next nine ingredients, mixing well. Stir in 1/4 cup of the fontina and 1/2 cup of the parmesan, mixing well. Add salt and pepper to taste. Heat on low just to warm. Add cooked and drained pasta and mix well. Pour into a lightly greased casserole dish and spread out evenly. Bake in preheated oven 30 minutes or until bubbly. Sprinkly evenly with remaining fontina and parmesan and return casserole to oven under broiler until cheese melts and is lightly browned.

SUN-DRIED TOMATO ARTICHOKE CHICKEN

Steps:

• Pre-heat saute pan on medium high for 2 to 3 minutes. Cut chicken into 1 inch chunks, place in bag. Add flour and shake to coat.
• Place oil in pan, add chicken and cook 2 - 3 minutes or until chicken begins to brown.
• Stir in wine, reduce heat to medium - low and cook until wine has slightly reduced.
• Squeeze juice of 1/2 lemon over chicken and then stir in artichoke hearts, sun-dried tomatoes, butter, salt, and pepper.
• Cover and cook an additional 2 - 3 minutes until chicken is done.
• Remove chicken from heat and stir in thyme then sprinkle with cheese and serve.

CHICKEN ARTICHOKE AND SUN-DRIED TOMATO PASTA

Steps:

• 1. Cook pasta in boiling water until done. Drain. 2. Melt butter over medium heat in a large saucepan. Saute onions, mushrooms, and garlic until tender. Stir in sun-dried tomatoes, olives, artichoke hearts, wine, and lemon juice. Bring to a boil; cook until liquid is reduced by a third, about 4 minutes. 3. Toss pasta with sauce. Top with tomatoes and cheese, add pepper to taste, and serve.