Tag Archives: penne

Chicken Pasta with a Creamy Sun-dried Tomato Sauce


I pulled out one of my old Cookbooks and turned to one of my favorites. It is a easy and tasty recipe.

**Update: I was posting this to main dishes under recipes and I already posted this recipe. I even checked the list. Oh well, it may be a little different and it shows you I really like it!

7This is a great cookbook. It has a lot of delicious recipes in it. My favorite cookbooks tend to be from Junior Leagues. They seem to have a variety of recipes. Here is my slightly altered version.

Chicken Past with a Creamy Sun-dried Tomato Sauce

  • 2 tsp. Extra virgin olive oil
  • 5 – 6 shallots, minced
  • 1 1/2 – 2 lbs boneless, skinless chicken breast or tenders, cooked and julienned **
  • 8 oz jar Sun-dried tomatoes packed in oil, drained***
  • 1 – 1 1/2 cup heavy cream
  • 16 oz. penne pasta
  • 1 Tablespoon butter, melted
  • 1/4 cup Parmesan cheese plus more for serving
  • 3 – 4 Tablespoons julienned fresh basil ( I have used dried when fresh is not available)
  • Pinch of red pepper flakes
  • salt and pepper

Get the penne started in boiling salted water. Cook until it is al dente. Meanwhile, heat olive oil in a large skillet at medium heat. Add shallots and saute for around 2 minutes or until soft. Add the cooked chicken and sun-dried tomatoes and cook for 2 minutes. Stir in Cream. Start with 1 cup and add more if needed. I used approximately a heavy 1 1/4 cups. Add Salt, red pepper flakes and pinch of pepper. Cook an additional 2 minutes, stirring occasionally. If my pasta is not done at this point, turn down the heat;  put a lid on the skillet that is slightly vented to keep warm. Toss pasta with butter You could skip this if you are watching your figure 😉 Then toss in pasta, Parmesan cheese and basil. Serve immediately top each plate of pasta with Parmesan, if desired. This will serve 6 -8.

**I sprinkle the chicken with an Italian seasoning blend, Tuscan Sunset from Penzey Spices.  You could use any Italian seasoning blend. Then put it in a covered glass casserole and microwave until done.

***I LOVE LOVE Sun- dried tomatoes. They are packed with flavor. I usually use the ones that are not packed in oil, but I really think using the oil packed in this recipe is the best. I used the ones that are packed in oil, julienned and with Italian Seasonings.

Look at the pile of yummy goodness!

Look at the pile of yummy goodness!

Saute the shallots in olive oil.

Saute the shallots in olive oil. Saute until soft.

Add chicken and sun-dried tomatoes. Cook for 2 minutes.

Add chicken and sun-dried tomatoes. Cook for 2 minutes.

Add cream; cook additional 2 minutes.

Add cream, salt and peppers; cook additional 2 minutes. Toss pasta with butter; then with sauce, Parmesan cheese and basil.

Chicken Pasta with Creamy Sun-dried Tomato Sauce

Chicken Pasta with Creamy Sun-dried Tomato Sauce

I served this with Roasted Broccoli. You can click to view the recipe. Grace is my broccoli eater and I think she could eat the whole bowl 😉

Sundried tomato pasta and broc

I am trying a few new snack recipes tomorrow for Bunco. I will post them if they are keepers 😉

Have a great weekend!

~Relish Food & Life!


Penne with Spicy Sun-Dried Tomato and Roasted Red Pepper Cream Sauce


Wow, we have had some  gorgeous days here in the Midwest. It has been in the 60’s for the past 4 days.I have been taking advantage of the nice weather with taking a walk, grilling, washing my car and my favorite…putting my top down on my car 🙂  I am getting Spring Fever really bad!

I planned out some meals this morning and hit the grocery to stock up on the ingredients. Tonight I made a recipe that I had saved on my recipe box on Epicurious.com, Pasta with Spicy Sun-Dried -Tomato Cream Sauce. I changed it up a bit. My version is below.

Penne with Spicy Sun-Dried Tomato and Roasted Red Pepper Cream Sauce

  • 1 tablespoon olive oil
  • 4 large garlic cloves, finely chopped
  • 1 cup julienne sun-dried tomatoes (not oil packed)
  • 1 cup whipping cream
  • 1 cup half and half
  • 1 12 ounce jar roasted red peppers, drained, chopped
  • 1/2 teaspoon dried crushed red pepper
  • 1 cup chopped fresh basil leaves
  • 1 pound whole grain penne pasta – I thought I would make it a little healthy with the whole grain;)
  • 1 1/2 cup freshly grated Parmesan cheese
Heat oil in heavy medium saucepan over medium heat. Add garlic; saute 1 minute. Add tomatoes and peppers; saute a few minutes. Add crushed red pepper and creams simmer over medium heat 2 minutes. Stir in 3/4 cup basil and 1 cup cheese; simmer 2 minute longer. Season with salt and pepper. You can keep this on low if your pasta is not done.
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Put pasta into a serving dish. Add sauce and toss around. Sprinkle with remaining cheese and basil.

Note: Kate and I decided that this would also be yummy with cooked chicken or shrimp added.

Ingredient Line up minus the half and half. I tend to make decisions to add or change things while cooking the recipe 😉

I got all the chopping done ahead of time and had Mark grate the cheese while I started cooking. The jar of peppers I had on hand were mixed red, yellow and orange.

Saute garlic, then add peppers and tomatoes. Saute a few minutes.

Stir in cream, red pepper and basil.

Add cheese.

Pour sauce over cooked noodles. Stir around.

Top with remaining cheese and basil.

Penne with Spicy Sun-Dried Tomato and Roasted Red Pepper Cream Sauce

The garlic, roasted peppers and sun-dried tomatoes are a great combination. Then a little heat from the crushed pepper flakes…soo good.

~Relish Food & Life

Baked Pesto -Tomato -Spinach Chicken Penne


I found this recipe on Pinterest. It sounded yummy. It is a recipe from All Recipes. Click to see original recipe. After I started to make it, I ended up changing it up a bunch. I decided to make my own alfredo sauce since I had everything in frig to make it.

Baked Pesto -Tomato -Spinach Chicken Penne

  • 16 oz penne
  • 4 cups cubed cooked chicken
  • 1 (15oz) jar Alfredo sauce or make your own (recipe to follow)
  • 1 (15 oz) can crushed tomatoes
  • 1/2 – 3/4 cup pesto
  • 1/2 cup julienned sun-dried tomatoes (not oil packed) (optional, but makes it really yummy)
  • handful or more of fresh baby spinach
  • pinch of pepper
  • 2 cups Italian 5 cheese Blend
  • Italian Seasoned PANKO breadcrumbs

Preheat an oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.

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 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. Drain well in a colander set in the sink. Do not rinse.

Heat the jar of alfredo (or make your own) add crushed  tomatoes, pesto and pinch of pepper.

Combine chicken, penne, spinach, sun-dried tomatoes. Add sauce. Stir to combine. Top with shredded cheese and bread crumbs. Bake for 35 minutes or until bubbly and lightly brown on top.

Alfredo Sauce

  • 1/4 cup butter
  • 2 cup heavy cream
  • 2 clove garlic, minced
  • 8 oz freshly grated Parmesan cheese (if desire, you could add a bit more)

Melt butter in a medium saucepan over medium low heat. Add garlic. Saute one minute. Add cream and simmer for 5 minutes, add cheese and whisk quickly, heating through.

I do not have an ingredient line up photo…since I decided to change it all after I started making it.

Here I am making the alfredo sauce. Just added the cream and simmering for 5 minutes.


Then added cheese. Cook until cheese melts and has thickened a bit.

Add pesto and crushed tomatoes.

and pinch of pepper.

Toss together the chicken, penne

I cooked my chicken in the microwave in a covered dish. I seasoned the chicken with  Italian seasonings.

sun-dried tomatoes

and spinach. (This is a great way to sneak in spinach)

Toss in sauce.

Top with cheese and bread crumbs. ( Mark and I agreed, the bread crumbs were so tasty on top. Make sure to use the italian PANKO crumbs) Pop into the oven.

Baked Pesto-Tomato-Spinach Chicken Penne ~ really good.

You could take out the spinach and the sun dried tomatoes and it would still be good. The crunchy topping is really good. I was happy that I made my own Alfredo sauce. Alfredo in a  jar is ok, but fresh is really good.

It is a cold winter day here in the midwest. We had our first snowfall….now I am ready for spring 🙂

~Relish Food  & Life