CHICKEN WITH ARTICHOKES AND SUNDRIED TOMATOES RECIPES

CHICKEN WITH ARTICHOKES AND SUNDRIED TOMATOES RECIPE ...

Chicken with Artichokes and Sundried Tomatoes Recipe ... image

Sun-dried tomatoes and feta cheese give this simple chicken dish a delightfully different twist.

Provided by Bren

Categories Italian Recipes

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
½ onion, sliced
2 cloves garlic, minced
1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
½ cup chicken broth
1 (15 ounce) can quartered artichoke hearts, undrained
1 (6 ounce) jar sun-dried tomatoes, drained and cut into quarters
1 (4 ounce) can sliced olives, drained
1 teaspoon salt
½ teaspoon dried oregano
½ teaspoon dried basil
freshly ground black pepper to taste
1 (12 ounce) package angel hair pasta
1 (8 ounce) package crumbled feta cheese

Steps:

Heat olive oil in a large skillet over medium-high heat; cook and stir onion and garlic in hot oil for 1 minute. Add chicken; cook and stir until chicken is no longer pink, 5 to 10 minutes. Stir chicken broth, artichoke hearts with juice, sun-dried tomatoes, olives, salt, oregano, basil, and black pepper into chicken mixture; cover skillet and simmer until chicken is cooked through, about 10 more minutes.
Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain and transfer pasta to a platter; spoon chicken mixture over pasta. Sprinkle with feta cheese.

Nutrition Facts : Calories 512.1 calories, CarbohydrateContent 49.9 g, CholesterolContent 78 mg, FatContent 21 g, FiberContent 7.2 g, ProteinContent 33.3 g, SaturatedFatContent 7.3 g, SodiumContent 1722 mg, SugarContent 3.4 g

LINGUINE WITH SEAFOOD AND SUNDRIED TOMATOES - ALLRECIPES

Linguine with Seafood and Sundried Tomatoes - Allrecipes image

A wonderful blend of seafood and citrus! The secret ingredient is the lemon peel! Thanks to my Dad, this is one of our favorites! TIP: Have all the ingredients ready and prepared so you can whip this recipe up in no time!

Provided by Star Pooley

Categories Italian Recipes

Yield 8 servings

Number Of Ingredients 12

Ingredients

1 pound linguine pasta
½ cup olive oil
½ cup butter
4 cloves garlic, minced
1 pound bay scallops
1 pound medium shrimp - peeled and deveined
1 (8 ounce) jar clam juice
⅓ cup chopped sun-dried tomatoes
¼ cup chopped fresh parsley
2 ½ teaspoons lemon zest
¼ teaspoon salt
¼ teaspoon crushed red pepper flakes

Steps:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large skillet add the olive oil and butter. Heat until butter is melted. Add the garlic and saute until tender.
Add the scallops and shrimp. Cook until shrimp is pink, about 10 minutes. Add clam juice, salt and pepper. Cook for 3 minutes more.
To the cooked pasta add the tomatoes, parsley and lemon zest, toss. Pour seafood mixture over the linguini, serve immediately.

Nutrition Facts : Calories 530.4 calories, CarbohydrateContent 44.9 g, CholesterolContent 136.4 mg, FatContent 27.3 g, FiberContent 2.4 g, ProteinContent 27.2 g, SaturatedFatContent 9.6 g, SodiumContent 412.7 mg, SugarContent 2.4 g

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