Chicken Alfredo With Sun Dried Tomato Cream Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and desired crispness is reached, 6 to 10 minutes. Drain bacon on paper towels.
• Add chopped chicken thighs, garlic salt, and cantanzaro herbs to skillet and cook until chicken is no longer pink in the center and the juices run clear, about 6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate.
• Melt butter in a saucepan over medium heat until a pinch of flour sprinkled into the oil just begins to bubble. Whisk in flour to form a thick paste the consistency of cake frosting. Slowly add in milk, stirring constantly. Allow mixture to thicken, while stirring. Mix in fontina cheese, Parmesan, provolone, and sun-dried tomatoes. Stir to combine. Add drained pasta to sauce and mix well. Stir in cooked chicken and bacon.

Steps:

• In 10-inch skillet, heat oil over medium-high heat. Add chicken and onion; cook 15 to 18 minutes, stirring onion frequently and turning chicken once, until onion is tender and juice of chicken is clear when center of thickest part is cut (170°F). Remove from heat; cover to keep warm.
• Meanwhile, fill 2-quart saucepan 2/3 full of water. Heat to boiling. Stir in uncooked pasta (from Chicken Helper box). Gently boil uncovered about 15 minutes, stirring occasionally, until pasta is tender; drain. Set aside.
• In same saucepan, mix hot water, half-and-half, tomatoes and sauce mix (from Chicken Helper box). Heat to boiling. Reduce heat; cover and simmer 10 minutes, stirring occasionally, until sauce is slightly thickened.
• Cut chicken into slices. To serve, spoon cooked pasta onto serving plate. Arrange chicken slices and onion over pasta. Top with sauce mixture. Sprinkle with basil.

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
• Meanwhile, toss chicken tenders and Cajun seasoning in a bowl until well seasoned.
• Melt butter in a skillet over medium-high heat and saute chicken until browned, 7 to 8 minutes. Add cream, sun- dried tomatoes, green onions, Parmesan cheese, salt, basil, black pepper, and garlic powder. Cook and stir until completely heated, 2 to 3 minutes.
• Drain fettuccine. Serve chicken and sauce over the cooked fettuccine.

Steps:

• -Coat chicken w/ blackening spice, saute both sides and place in oven and cook through and then slice.
• -In frying pan, add extra virgin olive oil, garlic and saute. Add sundried tomatoes & sliced chicken. Add wine & then cream and increase to a low boil and reduce cream, until a bit thickened-add parmesean and salt and pepper to taste. Add/Garnish w/ green onions.
• -Serve over pasta.
• NOTE: When refrigerating, store sauce and pasta in separate containers. It will reheat better this way!