Sun-Dried Tomato and Burrata Pasta
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Sun Dried Tomato Chicken Fettuccine - Cooked by Julie - Episode 68
Sun Dried Tomato Chicken Fettuccine Recipe:
Tuscan Chicken
Tuscan chicken (serve over pasta, rice or mashed potatoes)
3 people:
Ingredients:
1/2 cup of Cherry tomatoes sliced
6 Chicken thighs or any cut of chicken you prefer
The seasonings I used are onion powder, garlic powder, seasoning salt, black pepper & complete seasoning.
2 tablespoons of diced shallots
1 cup of mushrooms (I used Portobello)
1/2 cup of cherry tomatoes
2 tablespoons of Sun-dried tomatoes
1 teaspoon of Basil
1/2 teaspoon of red pepper flakes
2 tablespoons of butter
1/2 teaspoon of Bobby brown everyday seasoning (or seasoning salt)
1 tablespoon of Sun-dried tomato oil
1 bag of Spinach
1/2 cup of Heavy cream
1/2 cup of shaved Parmesan cheese
1/2 cup of grated Ramona cheese
1 cup of stock I used (mushroom)
I would also recommend adding 1 tablespoon of flour to 1/4 cup of water and adding that to the mixture to thicken your sauce.
Cover and let simmer on low-medium for about 45 minutes, until the chicken is cooked thoroughly.
1. Season Chicken
2. Cook pasta noodles according to package, drain, and set aside.
3. Heat pan on medium-high and add 1 tablespoon of sun-dried tomato oil. Sear chicken for 2-3 minutes on both sides, or until you reach an internal temp of 165. Set aside
4. In the same pan, add the minced garlic and diced shallots and cook for about 1- 2 minutes. Add mushrooms, cherry tomatoes and sun-dried tomatoes, butter, basil, and Bobby brown seasoning, and cook an additional 2-3 minutes. Add stock, and heavy cream, and bring to a boil.
5. Turn down the heat to medium-low and add in spinach, shaved Parmesan cheese, and stir. Add in your seared chicken. Cover and simmer until chicken is cooked thoroughly. An internal temp of 165.
6 Remove cover. Top with grated Roman. Serve it with pasta, rice, or mashed potatoes.
7. Garnish with parsley
8. Serve & Enjoy!
Easy dinner ideas, chicken pasta recipes, easy dinner recipes, pasta recipes, homemade pasta, summer meals, summer dinner, summer dinner menu ideas, summer food, simple recipes, weeknight meals, homemade pasta sauce, Cook with me, learn how to cook, date night meals, meals for beginners.
My Family RAVED Over This Creamy Tuscan Chicken Recipe
This tasty Tuscan chicken recipe is pan-roasted and served with a creamy spinach, mushroom, and tomato sauce finished with Parmigiana Reggiano. You will love how simple this dish is to prepare and how quickly it comes together.
Ingredients for this recipe:
• 4 boneless-skinless chicken breasts
• 4 tablespoons olive oil
• 1 ½ cups sliced button mushrooms
• 1 ½ cups sliced cremini mushrooms
• 1 peeled small diced shallot
• 3 finely minced cloves of garlic
• ½ cup dry white wine
• 2 cups heavy whipping cream
• ½ cup grated parmigiana Reggiano
• 4 cups packed baby spinach
• 1 cup sliced cherry tomatoes
• 1/3 cup julienne sun-dried tomatoes
• 2 tablespoons minced fresh basil
• coarse salt and fresh cracked pepper to taste
Serves 4
Prep time: 20 minutes
Cook time: 35 minutes
1. Season the chicken breasts on both sides with salt and pepper and briefly set them to the side.
2. In the meantime, prepare the shallots, garlic, tomatoes, mushrooms, and cheese.
3. Next, add the oil to a large 12” cast iron, non-stick, or stainless-steel pan over high heat until it begins to smoke lightly.
4. Add in the seasoned chicken breasts, turn the heat down to medium-high, and sear for 4-5 minutes or until very well browned.
5. Flip the chicken breasts over, turn the heat down to medium, and cook for 6-7 minutes or until the chicken is just finished and is 160° F internally. Set the chicken breasts to the side.
6. Add the sliced mushrooms to the pan over medium heat and sprinkle them with ¼ teaspoons of coarse salt.
7. Sauté the mushrooms for 4 to 6 minutes or until they are lightly browned and tender.
8. Scrape the mushrooms to one side of the pan, and on the other side of the pan, add in the shallots, garlic, and remaining 1 tablespoon of olive oil and quickly stir and sauté for 2 to 3 minutes. Then mix everything together.
9. Deglaze with white wine and cook over high heat until au sec, or almost gone, which takes about 2 to 3 minutes.
10. Add in the cream and parmigiana Reggiano and cook over medium heat for 3 to 4 minutes or until it becomes thick like an alfredo sauce. It should coat the back of a spoon.
11. Stir in the spinach, tomatoes, and sundried tomatoes and mix over low heat just until the spinach is wilted.
12. Adjust the seasonings with coarse salt and fresh cracked pepper.
13. Add the chicken breasts back into the sauce and heat over low heat for 1 to 2 minutes or until the chicken is warmed.
14. Garnish with optional freshly grated parmigiana Reggiano and minced fresh basil.
Ravioli with Chicken & Sundried Tomato - NoRecipeRequired.com
I love Pasta and I love Chicken...so why not combine them? In this recipe, I make Ravioli with Chicken and SunDried Tomatoes. Raviolis are among my favorite kinds of pasta. And while I love to make my own, there are many store bought ravioli that are really good quality.
But this isn't just about ravioli, it's also a chicken recipe. I add some diced chicken for the protein to make the dish more substantial, and then add some chopped Sun Dried tomato for more flavor. It is a very simply pasta recipe, that you're going to love.
Get the full recipe write up and ingredients at
Find more great pasta and ravioli recipes at
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Pesto and Sun-Dried Tomato Stuffed Chicken! #stuffedchicken #pesto #sundriedtomatoes #recipe ????
This pesto and sun-dried stuffed chicken breast with pan sauce recipe gets requested every week at my house!
Ingredients:
6 chicken breasts
1 large shallot diced
1 tbsp Dijon Mustard
1/2 cup chicken stock/broth
1/2-3/4 cup Pesto (recipe below)
Juice from half a lemon
2-3 tbsp unsalted butter
Grated Pecorino Romano cheese
12 slices of provolone cheese
Couple handfuls of baby spinach
Kosher salt
Black pepper
Kinder’s salt, pepper, garlic seasoning with paprika added
Olive oil
8.5 ounce jar of sun-dried tomatoes in oil
Dice up a large shallot, butterfly open a chicken breast and season with Kinder’s SPG with paprika. Spread on some pesto, sun dried tomatoes, provolone cheese, baby spinach, and fresh grated pecorino romano. Close up the chicken breast and add some olive oil in a large preheated pan on medium heat, I’m using a baking tray. Put in the stuffed chicken and cook for about 4 minutes then flip and cook for another 2-3 minutes. Pop it in a 350 degree oven for about 20 minutes until internal temp reaches 160. Remove the chicken from the pan and let rest. Put the pan back on medium heat and add the shallots, black pepper, Dijon mustard, squeeze of lemon, a half cup of chicken stock and a couple tablespoons of butter. Reduce by almost half. Pour over the chicken, plate it up and guys this one is incredible, so much flavor! Make this for your family.
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