CHICKEN TOMATO PASTA SAUCE RECIPE RECIPES

PASTA WITH CHICKEN AND SUN-DRIED TOMATOES IN GORGONZOLA SAUCE

Pasta with Chicken and Sun-Dried Tomatoes in Gorgonzola Sauce image

Store-bought rotisserie chicken is combined with a light Gorgonzola and wine sauce, tossed with bow tie pasta, and topped with Parmesan cheese.

Provided by Brian Graves

Categories Main Dishes Pasta Chicken

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 8 servings

Number Of Ingredients 11

Ingredients

1 (16 ounce) package farfalle (bow tie) pasta
1 tablespoon olive oil
1 shallot, minced
1 tablespoon minced garlic
1 cup white wine
2 (5 ounce) packages crumbled Gorgonzola cheese
1 cup chicken stock
salt and ground black pepper to taste
3 cups shredded rotisserie chicken
1 cup chopped sun-dried tomatoes
¼ cup grated Parmesan cheese

Steps:

Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and keep warm in the pot.
Heat olive oil in a skillet over medium heat. Cook and stir shallot and garlic until fragrant and shallot has softened, 2 to 3 minutes. Pour in white wine and cook until reduced, about 5 minutes. Add Gorgonzola cheese and chicken stock; continue to cook until creamy, 5 to 7 minutes. Season sauce with salt and pepper.
Add sauce, chicken, and sun-dried tomatoes to the cooked pasta in the pot. Toss until mixed well. Top with Parmesan cheese and serve.

Nutrition Facts : Calories 494.4 calories, CarbohydrateContent 47 g, CholesterolContent 91 mg, FatContent 16.1 g, FiberContent 2.8 g, ProteinContent 33.4 g, SaturatedFatContent 7.3 g, SodiumContent 954.6 mg, SugarContent 5.1 g

MAKE THIS 20-MINUTE TOMATO, BASIL, AND CHICKEN PASTA ...

Make This 20-Minute Tomato, Basil, and Chicken Pasta ... image

Think of this as a lighter, fresher take on chicken Parmesan: We ditch the breading on the poultry and let juicy cherry tomatoes stand in for jarred pasta sauce. A little grated carrot adds just enough sweetness to round out the acidity in the tomatoes. Mini balls of fresh mozzarella, also called ciliegine, melt just enough in the finished pasta so that the dish feels extra cheesy. This would also be delicious with cooked, crumbled Italian turkey sausage or with simply sauteed shrimp.

Provided by Robin Bashinsky

Total Time 20 minutes

Yield Serves 4 (serving size: 2/3 cup pasta, 1 cutlet, and 1/2 cup sauce)

Number Of Ingredients 11

Ingredients

8 ounces uncooked whole-wheat spaghetti
1 tablespoon olive oil
4 (4-oz.) skinless, boneless chicken breast cutlets
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
4 cups cherry tomatoes
1/4 cup dry white wine
1/2 cup thinly sliced fresh basil, divided
1 medium carrot, peeled and grated (about 1/4 cup)
3 ounces fresh mini mozzarella cheese balls (about 1/2 cup)
2 ounces Parmesan cheese, grated and divided (about 1/2 cup)

Steps:

Cook pasta according to package directions, omitting salt and fat; drain. Heat oil in a large skillet over medium-high. Sprinkle chicken with 1/4 teaspoon salt and pepper and add to pan; cook 2 to 3 minutes on each side. Remove chicken from pan; keep warm. Add remaining 1/4 teaspoon salt, tomatoes, wine, 1/4 cup basil, and carrot to drippings in pan; bring to a boil. Cook 3 minutes or until tomatoes begin to break down, stirring frequently. Reduce heat, and simmer 5 minutes or until slightly thickened. Remove pan from heat; stir in mozzarella and 1/4 cup Parmesan. Divide pasta among 4 bowls. Top evenly with chicken, sauce, and remaining 1/4 cup basil and 1/4 cup Parmesan.

Nutrition Facts : Calories 512, CarbohydrateContent 51 g, FatContent 16 g, FiberContent 7 g, ProteinContent 43 g, SaturatedFatContent 6 g, SodiumContent 598 mg, SugarContent 6 g, UnsaturatedFatContent 9 g

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