Know a good recipe using chicken, sun dried tomatoes and pasta?

That's what I've got at home, plus some other basic ingredients like garlic and olive oil. I don't want to have to go to the store. Any thoughts?Know a good recipe using chicken, sun dried tomatoes and pasta?
Boil your pasta and then take a saute pan and but in garlic (choped) and olive oil. Let that sit for a mintue to flavor the oil. Then add your cooked chicken and sun dried tomatoes. and also let that cook a mintue. Finaly toss in your pasta and enjoy.Know a good recipe using chicken, sun dried tomatoes and pasta?
INGREDIENTS


1 (8 ounce) package tri-colored farfalle (bow tie) pasta


4 skinless, boneless chicken breast halves


1/4 cup olive oil


1/2 cup sun-dried tomatoes


1 zucchini, steamed and cut into chunks


1 summer squash, steamed and chopped


DIRECTIONS


Add pasta to a large pot of salted boiling water. Let cook for 8 to 10 minutes or until al dente. Drain.


Meanwhile, saute chicken breasts in a medium skillet over medium high heat. Saute for 8 to 10 minutes each side or until chicken is cooked through and juices run clear. Remove chicken from skillet and cut into bite size pieces.


In a large mixing bowl, toss cooked pasta with oil to coat. Add chicken pieces, sun-dried tomatoes, zucchini and squash and toss again. Finally, add cheese and serve.





INGREDIENTS


1/2 cup chopped sun-dried tomatoes


1 1/2 cups chicken broth


6 skinless, boneless chicken breast halves - cut into strips


2 cloves garlic, minced


1 tablespoon olive oil


2 teaspoons cornstarch


3/4 cup prepared basil pesto


1/4 cup toasted pine nuts


1/4 cup chopped fresh basil


3/4 cup crumbled feta cheese


1 (16 ounce) package fusilli pasta


2 tablespoons grated Parmesan cheese


DIRECTIONS


Soak sun dried tomatoes in chicken broth.


Cook chicken in oil with garlic in a large skillet over medium heat until done.


Stir cornstarch into a couple of tablespoons of chicken broth. Stir remaining chicken broth, sun dried tomatoes, pesto, pine nuts, and basil into the skillet with the chicken. Mix cornstarch mixture into the sauce, and cook until thickened. Add feta a few minutes before serving.


Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain. Serve sauce over pasta, and sprinkle with Parmesan cheese.





INGREDIENTS


4 ounces fettuccini pasta


2 skinless, boneless chicken breast halves - cut into bite size pieces


2 green onions, chopped


1/2 teaspoon dried basil


1/2 cup sliced black olives


2 tablespoons olive oil


1/2 teaspoon minced garlic


2 tablespoons grated Parmesan cheese


10 sun-dried tomatoes, softened


1 tablespoon minced fresh parsley


DIRECTIONS


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 over medium-high heat, cook chicken until brown and juices run clear, 5 to 10 minutes. Stir in green onions, basil, olives, olive oil, garlic, Parmesan, sun-dried tomatoes and parsley; cook 5 minutes, or until garlic is golden and whites of onions are translucent. Toss chicken mixture with pasta; serve.





INGREDIENTS


2 cups heavy cream


1 cube chicken bouillon


1 tablespoon Asiago Cheese


1 tablespoon cornstarch, mixed with equal parts water


1 cup chopped sun-dried tomatoes





1 (16 ounce) package bow tie pasta


3/4 cup bacon


1/4 cup butter


1 cup diced red onion


2 cloves garlic, chopped


1 cup chopped green onion


1 pound grilled skinless, boneless chicken breast, diced


1 cup heavy cream


2 tablespoons chopped fresh parsley


DIRECTIONS


In a large saucepan over medium heat, cook 2 cups cream until just bubbling. Watch carefully, to ensure that it doesn't boil over. Stir in bouillon and Asiago cheese. Stir with a whisk until dissolved. Add cornstarch mixture, and simmer until sauce is thickened, stirring constantly. Mix in the sun-dried tomatoes. Set aside, or cover and refrigerate for later use.


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. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.


Melt butter in a large saucepan over medium heat. Saute red onion until soft and translucent. Stir in garlic and cooked bacon, and cook for 2 minutes. Stir in green onions, chicken and 1 cup cream. Cook, stirring, until cream is heated through. Add Asiago cream sauce, and heat through. Toss with cooked pasta until evenly coated, and sprinkle with chopped parsley.
I have made this recipe many times - it is one of my husband's favorites - but it does need quite a bit of tweaking! First of all, if you use all that oil to brown the chicken, the chicken won't brown properly, it will absorb all the oil and there won't be a sufficient amount to make a sauce for the pasta. Use 2-3 tablespoons of oil to saute the chicken and vegetables, adding a bit more if absolutely necessary and adding the remainder at the end when you add the pasta to the dish. I also triple the amount of garlic this dish calls for, two cloves which are cooked with the oil and one which is added in at the very end of the cooking time; this will add a substantial amount of extra flavor to the dish. I also increase the amount of fennel to a full teaspoon and the amount of carrots to about a cup of chopped carrots. I generously season everything with freshly ground black pepper at the end. It's a hit every time!








PASTA WITH CHICKEN AND SUN-DRIED TOMATOES





1/4 cup olive oil


3 large boneless chicken breast halves, cut into 1-inch cubes


1 onion, chopped


1 garlic clove, chopped


1/2 teaspoon fennel seeds


1 carrot, peeled, cut into matchstick-size strips


1/4 cup finely chopped drained oil-packed sun-dried tomatoes


12 ounces fettuccine, freshly cooked


1 cup freshly grated Parmesan preparation


Heat oil in heavy large skillet over medium-high heat. Add chicken and saut茅 until brown and cooked through, about 6 minutes. Using slotted spoon, transfer chicken to large bowl. Keep warm. Add onion, garlic and fennel seeds to skillet and saut茅 until onion is tender, about 6 minutes. Stir in carrot and sun-dried tomatoes and continue cooking until carrot is crisp-tender, stirring occasionally, about 2 minutes. Transfer mixture to bowl with chicken. Add pasta and Parmesan and toss well.