SUN DRIED TOMATO BRUSCHETTA CHICKEN WITH PASTA
Make and share this Sun Dried Tomato Bruschetta Chicken With Pasta recipe from Food.com.
Provided by Pizza the Hut
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium high heat.
- Meanwhile, fill a large 12-quart pot with water, cover and bring to a boil over high heat.
- Drizzle 1 Tbsp olive oil into skillet, immediately add chicken breast. Sprinkle with salt and pepper. Cook 3-5 minutes on each side until cooked through.
- While chicken cooks, prepare basil and mozzarella cheese. Chop both into bite size pieces. Drain diced tomatoes into a cup and reserve liquid. In a medium size bowl combine diced tomatoes, Parmesan cheese, sun-dried tomatoes, basil and ½ of mozzarella cheese. Stir to combine.
- Add a small handful of salt to boiling pasta water. Cook pasta to al dente; meaning it still has a little bite to it (approximately 8-10 minutes).
- Once chicken is cooked, add tomato liquid to pan. Spoon the tomato cheese mixture over the chicken breasts. Cover and reduce to simmer.
- Drain pasta and return to the hot pan. Drizzle pasta with remaining olive oil and sprinkle with rosemary. Toss to combine.
- Place pasta and chicken on plate or platter, sprinkle remaining mozzarella cheese over top and garnish with basil and sun-dried tomato if desired.
Nutrition Facts : Calories 544, Fat 21.2, SaturatedFat 8, Cholesterol 105.9, Sodium 605, Carbohydrate 46.7, Fiber 6.4, Sugar 0.4, Protein 41.1
GARLIC-SUN-DRIED TOMATO BRUSCHETTA
Steps:
- Thinly slice a baguette; arrange in a single layer on a baking sheet. Brush with olive oil and sprinkle with salt. Bake at 425 degrees F until lightly golden, about 7 minutes. Let cool slightly.
- Cut off the top inch of 2 heads of garlic. Drizzle with olive oil, wrap in foil and roast 1 hour at 400 degrees F. Squeeze the garlic out of its skin and mash. Meanwhile, fry sage leaves in olive oil until crisp. Spread softened butter on the toast rounds. Top with the roasted garlic, sliced sun-dried tomatoes, the fried sage and sea salt.
SUNDRIED TOMATO & CHICKEN BRUSCHETTA
Got leftover cooked chicken breasts? Try this tasty bruschetta, made with sun-dried tomatoes and melted cheese on a crusty loaf of Italian bread.
Provided by My Food and Family
Categories Home
Time 10m
Yield 24 servings
Number Of Ingredients 6
Steps:
- Heat broiler.
- Combine chicken, tomatoes, mayo and garlic; spread onto cut sides of bread. Sprinkle with cheese.
- Broil 1 min. or until cheese is melted.
Nutrition Facts : Calories 100, Fat 3 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g
SUN-DRIED TOMATO BRUSCHETTA
Make and share this Sun-Dried Tomato Bruschetta recipe from Food.com.
Provided by Kristen Cooks
Categories Breads
Time 45m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Pour boiling water over tomatoes for 30 minutes, remove and pat dry.
- Slice and toast bread.
- Rub both sides of each slice with split garlic clove.
- Place tomatoes in a shallow bowl and mix with olive oil and seasonings.
- Place tomato mixture on each slice of bread and top with parmesan cheese.
- Place bread on baking sheet and stick under broiler until cheese bubbles and browns.
Nutrition Facts : Calories 30.9, Fat 2.8, SaturatedFat 0.4, Sodium 51.6, Carbohydrate 1.5, Fiber 0.3, Sugar 0.9, Protein 0.4
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