Best 4 Sun Dried Tomato Vinaigrette Recipes

CHICKEN MARGHERITA W/ SUN-DRIED TOMATO VINAIGRETTE

Steps:

• 1. In a large non-stick skillet over medium heat, saute mushrooms until they have reduced in size. You can add a little salt and pepper to help season them at this point, if desired.
• 2. While mushrooms are sauteing, start large pot of water and bring to a boil. Slice the cherry tomatoes in half and sprinkle just a little salt over them.
• 3. Once the mushrooms have reduced in size, add the spinach and cook for about 4 to 5 minutes.
• 4. Cook pasta according to package and drain. Reserve 1/2 cup of water from the pasta water.
• 5. Add garlic and roasted red peppers to the mushroom/spinach mixture. Add the 1/2 cup of pasta water and reduce to medium-low heat.
• 6. Once most of the water has evaporated, add the chicken and basil. Simmer for about 7 minutes.
• 7. Add vinaigrette and mozzarella cheese. Stir until the cheese has melted. Add the tomatoes and cover the skillet. Simmer for approximately 5 minutes. Serve warm over pasta.

SUN-DRIED TOMATO VINAIGRETTE

Steps:

• rinse sun'dried tomatoes and pat dry.
• Finely chop and place in small bowl.
• Add 1/2 cup of water, oregano garlic, sugar, pepper, and salt if using.
• Wisk to combine.
• Whisking constantly drizzle in oil in slow steady stream until combined.
• **can be made ahead and stored in the fridge for up to a week.

LITTLE ITALY CHICKEN PITAS WITH SUN-DRIED TOMATO VINAIGRETTE

Steps:

• Combine first 5 ingredients in a large bowl. Stir in chicken, tomato, cheese, and basil. Line each pita half with 1/4 cup greens. Divide chicken mixture evenly among pita halves. Nutritional Information Calories:342 (24% from fat) Fat:9.1g (sat 2.8g,mono 4.2g,poly 1.3g) Protein:26.4g Carbohydrate:37.3g Fiber:2.4g Cholesterol:56mg Iron:2.7mg Sodium:397mg Calcium:162mg

SUN-DRIED TOMATO VINAIGRETTE

Steps:

• Mix and Chill