↞ recipe box start page
Category: Pasta - Chicken
Prep Time: Cook Time: Total Time:
1 cup vegetable or chicken broth
12 julienne cut sun-dried tomatoes packed in oil
1 (8 ounce) package uncooked penne or fettuccine pasta
2 tablespoons pine nuts
1 tablespoon olive oil
1 medium yellow onion, thinly sliced
1/4 teaspoon crushed red pepper flakes
1 tbsp fresh basil, chopped
1 teaspoon lemon juice
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1-2 cloves garlic, minced
3/4 lb boneless skinless chicken breasts, cut into bite-sized
1/4 cup dry white wine
1 bunch fresh spinach, rinsed and torn into bite-size pieces
2 teaspoons chopped thyme
1 (4-ounce) can artichoke hearts, drained and halved
1/4-1/2 cup grated Parmesan cheese or feta cheese crumbles
Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook 9 to 12 minutes, until al dente, and drain. Reserve some pasta water if needed
Place the pine nuts in a skillet over medium heat. Cook and stir until lightly toasted.
Heat the olive oil and add the next 8 ingredients in a skillet over medium heat, and saute until tender. Mix in the wine, spinach and thyme and cook until almost wilted. Stir in the chopped sun-dried tomatoes. Continue cooking 2 minutes, or until heated through. If the mixture isn’t saucy enough, add about 1/4 cup of reserves pasta water and toss the cooked pasta with the spinach and tomato mixture and pine nuts. Serve with cheese. Serves 4-6
view more member recipes
CHICKEN WITH SPINACH, ARTICHOKE AND SUN-DRIED TOMATO PASTA
view my recipes
print
save
Category: Pasta - Chicken
Prep Time: Cook Time: Total Time:
1 cup vegetable or chicken broth
12 julienne cut sun-dried tomatoes packed in oil
1 (8 ounce) package uncooked penne or fettuccine pasta
2 tablespoons pine nuts
1 tablespoon olive oil
1 medium yellow onion, thinly sliced
1/4 teaspoon crushed red pepper flakes
1 tbsp fresh basil, chopped
1 teaspoon lemon juice
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1-2 cloves garlic, minced
3/4 lb boneless skinless chicken breasts, cut into bite-sized
1/4 cup dry white wine
1 bunch fresh spinach, rinsed and torn into bite-size pieces
2 teaspoons chopped thyme
1 (4-ounce) can artichoke hearts, drained and halved
1/4-1/2 cup grated Parmesan cheese or feta cheese crumbles
Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook 9 to 12 minutes, until al dente, and drain. Reserve some pasta water if needed
Place the pine nuts in a skillet over medium heat. Cook and stir until lightly toasted.
Heat the olive oil and add the next 8 ingredients in a skillet over medium heat, and saute until tender. Mix in the wine, spinach and thyme and cook until almost wilted. Stir in the chopped sun-dried tomatoes. Continue cooking 2 minutes, or until heated through. If the mixture isn’t saucy enough, add about 1/4 cup of reserves pasta water and toss the cooked pasta with the spinach and tomato mixture and pine nuts. Serve with cheese. Serves 4-6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Spicy Romano Chicken With Artichoke Hearts And Sun-dried Tomatoes With Bowtie Pasta
by sgre52160
Sauce 1 pint heavy cream 4 tbsp Butter 2 tbsp salt 1 tbsp pepper 1/4 cup Romano cheese 1/4 cup Parmesan cheese 2 tbsp Cayenne pepper *for extra zip add 1 to 2 tsp red pepper flakes in addition
by sgre52160
Sauce 1 pint heavy cream 4 tbsp Butter 2 tbsp salt 1 tbsp pepper 1/4 cup Romano cheese 1/4 cup Parmesan cheese 2 tbsp Cayenne pepper *for extra zip add 1 to 2 tsp red pepper flakes in addition
Ricotta, Sun-dried Tomato And Spinach Stuffed Chicken Breasts
by sgre52160
2 cups boiling water 10 sun-dried tomatoes 1 1/2 tsp olive oil 1/2 cup finely chopped onion 4 oz sliced mushrooms 1 rib celery, thinly sliced 1 1/2 teaspoons dried oregano 4 garlic cloves, minc
by sgre52160
2 cups boiling water 10 sun-dried tomatoes 1 1/2 tsp olive oil 1/2 cup finely chopped onion 4 oz sliced mushrooms 1 rib celery, thinly sliced 1 1/2 teaspoons dried oregano 4 garlic cloves, minc
Chicken, Garlic And Sun-dried Tomato Pasta
by sgre52160
1 (16 oz) pkg farfalle pasta, cooked al dente, drained 1/2 cup butter 3 clove garlic, minced 1 can cream of chicken soup 1/2 cup milk 1 tbsp dried parsley 1/2 tsp salt 1/4 tsp pepper 3 cups co
by sgre52160
1 (16 oz) pkg farfalle pasta, cooked al dente, drained 1/2 cup butter 3 clove garlic, minced 1 can cream of chicken soup 1/2 cup milk 1 tbsp dried parsley 1/2 tsp salt 1/4 tsp pepper 3 cups co
Sun-dried Tomato And Artichoke Dip
by ICOOK2
1 box (9 ounces) frozen artichokes, thawed and chopped 1/2 cup feta, crumbled 1 garlic clove 2 teaspoons fresh lemon juice 1/2 cup sun-dried tomatoes (oil-packed), chopped, plus more for garni
by ICOOK2
1 box (9 ounces) frozen artichokes, thawed and chopped 1/2 cup feta, crumbled 1 garlic clove 2 teaspoons fresh lemon juice 1/2 cup sun-dried tomatoes (oil-packed), chopped, plus more for garni
Artichoke And Sun Dried Tomato White Pizza
by sgre52160
1 pizza crust mix or recipe made per directions 1/2 cup sun dried tomatoes, finely diced 2 large cloves of garlic 1/4 cup olive oil 1 (12 oz) can artichoke hearts (not marinated) 1 1/3 cup mozzar
by sgre52160
1 pizza crust mix or recipe made per directions 1/2 cup sun dried tomatoes, finely diced 2 large cloves of garlic 1/4 cup olive oil 1 (12 oz) can artichoke hearts (not marinated) 1 1/3 cup mozzar
view more member recipes