INA GARTEN's Rigatoni with sausage and Fennel

 3 tablespoons good olive oil

3 cups chopped fennel (1 large bulb)

1 1/2 cups chopped yellow onion

1 1/4 pounds sweet Italian sausages, casings removed

2 teaspoons minced garlic (2 cloves)

1/2 teaspoon whole fennel seeds, crushed with a mortar and pestle

1/2 teaspoon crushed red pepper flakes

Kosher salt and freshly ground black pepper

1 cup dry white wine

1 cup heavy cream

2/3 cup half-and-half

2 tablespoons tomato paste

1 pound rigatoni

1/2 cup chopped fresh parsley leaves

1 cup freshly grated Italian Parmesan cheese, divided

1. Heat the olive oil in a large heavy pot or Dutch oven, such as Le Creuset, over medium heat. Add the fennel and onion and saute for 7 minutes, stirring occasionally, until tender. Add the sausage and cook for 7 to 8 minutes, crumbling it with a fork, until nicely browned. Add the garlic, crushed fennel seeds, red pepper flakes, 2 teaspoons salt, and 1 teaspoon black pepper and cook for one minute. Pour in the wine, bring to a boil, and add the heavy cream, half-and-half, and tomato paste. Bring back to a boil, lower the heat, and simmer for 20 minutes, until the sauce has thickened.
2. Meanwhile, bring a large pot of water to a boil, add 2 tablespoons salt, and cook the rigatoni according to the directions on the package. Drain and add to the sauce, stirring to coat the pasta. Cook over low heat for 5 minutes to allow the pasta to absorb the sauce. Off the heat, stir in the parsley and 1/2 cup of the Parmesan. Serve hot in shallow bowls with the remaining 1/2 cup Parmesan on the side.

creamy sun- dried tomato chicken pasta

 I love this meal. I usually make this with a costco rotisserie chicken and add mushrooms. Its delicious. 

4.43 from 599 votes

Creamy Sun-Dried Tomato Chicken Pasta

An all-in-one meal for busy weeknights that's equally great for the holidays...quick, easy, hearty, and so delicious!

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Servings: 6

 

Calories: 472kcal

 

Author: Tieghan Gerard

Ingredients

• 1 (8 ounce) jar oil-packed sun-dried tomatoes
• 1 pound boneless skinless chicken breasts, cubed
• 4 teaspoons Italian seasoning (see note)
• 1 teaspoon paprika or smoked paprika
• red pepper flakes
• kosher salt and black pepper
• 3/4 cup grated parmesan cheese
• 2 tablespoons salted butter
• 1 medium shallot, chopped
• 2 cloves garlic, chopped
• 1 pound short cut pasta
• 1 cup heavy cream
• 2 teaspoons Dijon mustard
• 2 cups fresh baby spinach
• juice of 1 lemon

Instructions

• 1. Drain 3 tablespoons of oil from the sun-dried tomato jar into a large pot or skillet with sides. Chop the sun-dried tomatoes and set aside.

  2. Set the pot over medium-high heat. Add the chicken, 3 teaspoons Italian seasoning, the paprika, and a pinch each of red pepper flakes, salt, and pepper. Cook until golden brown, 5 minutes. Add 1/4 cup parmesan, cook another minute, then remove the chicken from the pot.

  3. To the same pot, add the butter, shallot, garlic, and 1 teaspoon Italian seasoning. Cook until fragrant, about 3 minutes. Add 3 1/2 cups water. Bring to a boil, add the pasta, and cook, stirring often, until the pasta is al dente, 8 minutes. Stir in the cream, mustard, parmesan, spinach, and chopped sun-dried tomatoes. Slide the chicken and any juices left on the plate.

  4. Serve the pasta topped with lemon juice and fresh parmesan.

Notes

Italian Seasoning: Mix 2 tablespoons dried basil, 2 tablespoons dried oregano, 2 teaspoons dried thyme, 1 teaspoon dried rosemary, and 1 teaspoon dried sage. Store in a sealed container.

Nutrition

Calories: 472kcal

Creamy Tuscan Chicken

from:carlsbad cravings

This dish was delicious! 

 Ingredients

Chicken

• 2 large chicken breasts
• 3tablespoons flour
• 1tsp EACH salt, garlic powder, onion powder
• 1/2tsp EACH paprika pepper
• 2tablespoons unsalted butter
• 2tablespoon olive oil

Sauce & Potatoes

• 1pound Dutch baby potatoeshalved (quartered if large)
• 1tablespoon unsalted butter
• 1tablespoon oil from sun-dried tomatoes
• 1/2cup sun-dried tomatoesrinsed, drained, chopped
• 1 shallotminced
• 4 garlic clovesminced
• 1/4teaspoon red pepper flakes
• 1 1/2cups chicken broth
• 1tablespoon cornstarch
• 1cup heavy creamor evaporated milk + 1 tsp cornstarch
• 1tsp EACH dried parsley, dried basil(or 1 TBS EACH FRESH)
• 1/2teaspoon dried oregano
• 1/4cup finely grated fresh Parmesan cheese
• salt and pepper

Instructions

1. Place potatoes and 1/3 cup water in a microwave-safe dish. Cover and microwave on high for 5-6 minutes (potatoes should barely be fork tender). Drain and pat dry; set aside.
2. Slice the chicken breasts in the half through the equator to create 4 fillets. Cover with plastic wrap and pound to an even thickness. Pat dry.
3. Whisk the flour and all chicken seasoning together in a shallow dish. Dredge each breast in the mixture, shake off any excess, then transfer to a dry surface.
4. Melt the 2 tablespoons butter in 2 tablespoons oil in a large skillet over medium-high heat. Once hot, add chicken and cook for 4-5 (depending on thickness) per side until golden and cooked through. Transfer chicken to a plate, don’t wipe out skillet.
5. Reduce heat to medium and add one tablespoon oil from sun-dried tomatoes jar. Once hot, add sun-dried tomatoes, shallots and potatoes; sauté until shallots are softened, about 2 minutes. Add garlic and red pepper flakes and sauté 30 seconds. Reduce heat to low and stir in heavy cream; mix chicken broth with cornstarch and add to the skillet. Stir in all of the sauce seasonings.
6. Bring sauce to a simmer while scraping up any brown bits on the bottom of the pan; simmer until sauce thickens to desired consistency, stirring often.
7. Once thickened, reduce heat to medium-low. Push potatoes to the side of the pan and stir in Parmesan cheese. Cook, while stirring until melted, 1-2 minutes. Season with salt and pepper to taste (I use about ¼ teaspoon each).
8. Add chicken and warm through to soak up the sauce. Garnish with fresh parsley if desired.