Sun-Dried Tomato Chicken Recipe - Allrecipes.com
Sun-Dried Tomato Chicken Recipe
  • READY IN 1 hr

Sun-Dried Tomato Chicken

Recipe by  

"Chicken with pasta, sun-dried tomatoes, and roasted red peppers. A unique pasta dish that goes great with bruschetta and a glass of wine. "

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    40 mins
  • READY IN

    1 hr

Directions

  1. Heat the olive oil in a skillet over medium heat, and cook and stir the chicken breast meat for about 10 minutes, until the chicken is browned. Add the garlic, cook and stir with the chicken for about 1 minute, and pour in the cream. Mix in the sun-dried tomato pesto, roasted peppers, basil, and cayenne pepper; simmer over low heat for 30 minutes, until the sauce has thickened.
  2. While the sauce is simmering, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the penne, 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 11 minutes. Drain well.
  3. Serve the sauce over the cooked penne.
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Reviews More Reviews

Most Helpful Positive Review
Apr 21, 2009

Delicious! I like to use all-fresh ingredients, so I roasted the bell peppers myself. Just set your oven to broil, cut the peppers in half and seed them, set them skin-up in a glass pan on the top rack of your oven and broil until the skin is blackened (10 minutes or so). Let them cool and then peel the skins off.

 
Most Helpful Critical Review
Apr 23, 2009

Eh. For the work and fat content involved...I didn't think the flavor was that great.

 

27 Ratings

Aug 13, 2009

This was a DELICIOUS meal! We made a few changes though. 1. Replaced heavy cream with evaporated milk, for reduced fat content. 2. Roasted our own red pepper and made our own tomato pesto (but I'm sure the store bought kind is good and much easier). 3. Drizzled a little olive oil over the finished pasta. 4. Used a LOT less basil, probably a quarter of a cup, at the most. Also a lot less cayenne, maybe 1/4 tsp. All in all, a very tasty meal that I'll definitely make again!

 
Jun 14, 2010

I don't understand what all the bad ratings are about. If you don't like spicy, the solution is simple: don't add all the cayenne pepper!! This is really an excellent pasta recipe, it definitely tastes like something from an Italian restaurant. I used a really good tomato pesto and 2 cups half-and-half instead of 1 cup heavy cream. I will definitely be making this again.

 
Apr 20, 2011

Great taste, easy to make! I added fresh green, orange and yellow peppers instead of the roasted, I also put in about a 1/2 tsp of cayenne pepper, otherwise it would've been a bit too spicy. Great dish! Can't wait to warm up my leftovers for lunch today!.

 
Nov 04, 2011

great tasting! used half and half to cut down on the fats and still very yummy!

 
Mar 07, 2011

This was a fantastic recipe. I made it exactly as written and both my husband and I loved it!

 
Apr 20, 2009

YUM! I had to make some modifications to suite the ingrediants I had on hand. Skipped the bell pepper, a little short on the pesto so added a little more oil and cream. Doubled the garlic (we love garlic) and my pesto came with pine nuts in it (they were great with the sauce though)! I will definately make again.

 

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Nutrition

  • Calories
  • 599 kcal
  • 30%
  • Carbohydrates
  • 63.9 g
  • 21%
  • Cholesterol
  • 97 mg
  • 32%
  • Fat
  • 25.7 g
  • 39%
  • Fiber
  • 4.4 g
  • 18%
  • Protein
  • 29 g
  • 58%
  • Sodium
  • 650 mg
  • 26%

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

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About the Cook

 
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