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Chicken & Pasta Toss with Sun-Dried Tomatoes

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I wasn’t a real big fan of this dish. I think it was the sun-dried tomatoes that didn’t good to me. Maybe I’ll swap those out if I try this dish again.

Ingredients:

1 pkg. (16 oz.) bow tie pasta, uncooked
4 cups  broccoli florets
1-1/2 lb. boneless skinless chicken breasts, cut into strips
1 cup  Italian dressing
1 cup sun-dried tomatoes in olive oil, cut into strips
1/2 cup  Grated Parmesan Cheese
Directions:

1. COOK pasta as directed on pkg., adding broccoli to the cooking water for the last 3 min. of the pasta cooking time.

2. MEANWHILE, cook chicken in 1/4 cup of the dressing in large skillet on medium heat 8 min. or until chicken is cooked through, stirring frequently.

3. DRAIN pasta mixture; place in large bowl. Add chicken and all remaining ingredients; mix lightly.

Serves 8.

Adapted from here.

 

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Asparagus Bow-Tie Pasta

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I loved this pasta dish. So simple, but so tasty!

Ingredients:

2 cups farfalle (bow-tie pasta), uncooked
1 lb.  fresh asparagus spears, trimmed, cut into 1-inch lengths
1/2 cup halved orange pepper strips
1/4 cup  julienne-cut oil-packed sun-dried tomatoes, undrained
1/2 cup chicken broth
2 oz.  Cream Cheese (1/4 of 8-oz. pkg.), softened
1 Tbsp. chopped fresh oregano
1 cup   Shredded Italian Three Cheese Blend
Directions:

1. COOK pasta in large saucepan as directed on package, omitting salt and adding asparagus to boiling water for the last 2 min. Drain.

2. MEANWHILE, cook peppers and tomatoes in large skillet on medium-high heat 2 to 3 min. or until crisp-tender, stirring frequently.

3. ADD pasta mixture, broth, cream cheese and oregano to skillet; mix well. Cook and stir 5 min. or until sauce is slightly thickened. Top with cheese; cook 2 to 3 min. or until cheese begins to melt.

Serves 4.

Adapted from here.

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