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Sun-Dried Tomato Chicken

Sun-Dried Tomato Chicken

  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
Steph Barber

Steph Barber

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 {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 599 kcal
  • 30%
  • Fat:
  • 25.7 g
  • 39%
  • Carbs:
  • 63.9g
  • 21%
  • Protein:
  • 29 g
  • 58%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 650 mg
  • 26%

Based on a 2,000 calorie diet

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

reidnez
15

reidnez

4/21/2009

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.

abbeyroad
10

abbeyroad

8/13/2009

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!

RALWATTAR
8

RALWATTAR

6/14/2010

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.

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