READY IN 40 mins

Chicken with Sun-Dried Tomato and Roasted Pepper Cream Sauce

Read Reviews (16)

"Chicken breast served over pasta with a perfectly flavorful cream sauce to bring it all together." — Joli

Directions

Heat olive oil in a large skillet over medium heat, and cook the garlic until softened, about 2 minutes. Lay the chicken breasts into the skillet, and cook until lightly browned, about 5 minutes per side. Pour in the chicken broth, red wine, Italian seasoning, and sun-dried tomatoes; reduce heat to low, and simmer until the chicken is no longer pink inside and the sauce is reduced, 15 to 20 minutes.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spinach fettuccine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Arrange the fettuccine on a serving platter.
Stir the roasted red peppers and cream into the skillet, and bring just to a simmer. Allow to simmer for about 5 minutes. Remove the chicken breasts, and arrange on the fettuccine. Whisk the flour into the sauce, and simmer until thickened, about 3 more minutes, whisking constantly. Pour sauce over chicken and pasta.

Kitchen-Friendly View

PREP 15 mins
COOK 25 mins
READY IN 40 mins

Reviews More Reviews

Feb 24, 2011

Absolutely delicious! I do not like red wine - cooked or not - so I didn't put any in. Instead I used more chicken broth and more heavy cream. Also - I did NOT drain the oil from the sun dried tomatoes, the oil had a bunch of flavor. I used "Garden" style fettuccine rather than just spinach and it was great. Make sure you toss the noodles with a little oil before serving so they don't stick together in a big clump. The friends that I had over for dinner said that it tasted like it was from a restaurant. Delicious!

—foodlover

See full review »

Mar 25, 2011

Hubby gave this five and I give it three. I think if I had used fresh herbs it would bring it to a four star. It has pretty good flavor, but didn't wow me. We will try it again though, since my husband really enjoyed it and it was sooo easy!

—Dianeh

See full review »

16 Ratings

Mar 08, 2011

This was great. I didn't use the flour because I didn't want it to "gravy like", it was delish. The flavors were outstanding. Great, easy recipe. Thank you.

—SallyLou

See full review »

Feb 28, 2011

This is VERY good as is, I added red pepper flakes to kick it up a bit. Publix didn't have spinach fettuccine, so I just used regular. This also reheats very well. Thank you for a great recipe!

—Kristy S

See full review »

Feb 22, 2011

This was very good. I changed the serving size to 6 but only used 4 chicken breasts. I sliced the breasts into 1/2 strips and continued with the recipe. Also I used a 1 1/2 T of cornstarch mixed with water to thicken the sauce instead of flour. The sauce when finished tasted a little bitter to me so I added 2 fresh basil leaves (its all I had) and some dried basil (didn't measure). I think the bitterness was from the brand of tomatoes I used. The sweetness from the basil helped to balance the bitterness. I used a Merlot for the wine. It was a really good dish. Also after you drain your pasta toss it with a little bit of olive oil so that it doesn't stick together into one mass clump when you serve it. Thanks for the recipe.

—Rae

See full review »

Apr 05, 2011

This recipe was great! I added some parm cheese to the sauce but other than that perfection!

—Mel B

See full review »

Mar 28, 2011

Very good! I wished I had some crusty bread to serve with this, but alas I didn't. I subbed a little whole milk and butter for the heavy cream, and omitted the red wine. This makes a *lot* of sauce and it is very good. I want to try this with grilled chicken this summer.

—becky

See full review »

Mar 22, 2011

This recipe surprized me with how delicious it was. Not too hard to prepare for a dinner. Something i would cook to impress family and friends. Went great with a spinach and strawberry salad.

—Gerry

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Sun-Dried Tomato Chicken

Linguine with Chicken and Vegetables in a Cream Sauce

Chicken in Creamy Sun-Dried Tomato Sauce

Pistachio Crusted Chicken Breasts with Sun-Dried Cherry and Orange Sauce

Chicken with Red Pepper Cream Sauce

Lime Chicken with Cilantro Cream Sauce and Roasted Zucchini

Chicken and Kale in Parmesan Cream Sauce

Chicken Breasts in a Sour Cream and Wine Sauce

Grilled Sweet Italian Chicken Sausage with Tomato Cream Sauce Over Linguine

Eggplant, Roasted Pepper and Chicken Pitas

Nutrition

Calories
692 kcal
35%

Carbohydrates
61.9 g
20%

Cholesterol
108 mg
36%

Fat
32.2 g
49%

Fiber
6.6 g
27%

Protein
37.3 g
75%

Sodium
611 mg
24%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chicken with Sun-Dried Tomato and Roasted Pepper Cream Sauce

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 692
** Calories from Fat: 290

% Daily Value *
** Total Fat 32.2g 49 %
** Saturated Fat 10.4g 52 %
** Cholesterol 108mg 36 %
** Sodium 611mg 24 %
** Potassium 1187mg 33 %
** Total Carbohydrates 61.9g 20 %
** Dietary Fiber 6.6g 27 %
** Protein 37.3g 75 %
** Sugars 5.3g
** Vitamin A 122 %
** Vitamin C 179 %
** Calcium 17 %
** Iron 56 %
** Thiamin 18 %
** Niacin 165 %
** Vitamin B6 49 %
** Magnesium 40 %
** Folate 77 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.