How To make Sun Dried Tomato, Garlic, & Jalapeno Pasta

How to Make Creamy Asiago Chicken Pasta in 30 Minutes

In this quick and easy video, we'll show you how to make creamy asiago chicken pasta in just 30 minutes! This pasta recipe is perfect for busy nights or quick weeknight dinners.

For this chicken pasta recipe, we'll use creamy asiago cheese as the main ingredient. This cheese is high in dairy and protein, which makes it the perfect pasta sauce ingredient. We'll also use chicken breast as the main ingredient, which gives the recipe a delicious and hearty texture.

If you're looking for a delicious and easy chicken pasta recipe, be sure to check out this recipe! It'll be a hit with your family and friends!

#pastarecipes #chickenpastarecipe #allwingseverything

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Measurements Used
1 to 1.5 pound Boneless Chicken Breast
8 oz Penne Pasta
1 cup Asiago Cheese
1/3 cup Sundried Tomatoes
2 tablespoon Sundried Tomato Oil
4 to 5 Garlic Cloves minced
1 teaspoon Season Salt
1 teaspoon Smoked Paprika
1 cup Half and Half
2 cups Spinach

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Best Midnight Snack Ever!! Aglio e Olio my way!

Aglio e Olio (10 Min Pasta)!

Serving Size for 2

Ingredients
——————
-0.5 lb pasta
-12 large cloves of Garlic
-3-4 Tbsp Olive Oil
-2 tsp pepper flakes (adjust to taste)
-a handful of Italian parsley (Not Curley)
-lemon
-Fresh parmesan reggiano
-salt to taste

Instruction
——————
1. Heat boiling water with lots of salt. (salty as the sea).
2. Cook the pasta to *Al Dante (Always cook 2 minutes less than stated on the instructions. You should hear a snap when you rip the pasta) The pasta will cook with the residual heat from the pan.
3. Finely chopped Italian parsley.
4. In a cold pan add garlic and olive oil. Turn the heat to medium-low and stir often to not burn the garlic.
5. As soon as the garlic turns slightly golden, add chili flakes then add PASTA water to stop the cooking process.
6. Add the pasta along with parsley, some Parmesan, lemon, and salt.
7. Toss the pasta till it’s emulsified.

Buon Appétito!

Sundried Tomato Aioli! #shorts

@minoomakesstuff INNOVATES ????

What’s the point of making my sun dried tomato recipe…

… if you don’t use it to make a sun dried tomato aioli after! ????

I kept it super simple here, but this is an awesome sauce for your summer sandwiches! ????

Here’s the recipe????????:

1. Add 1/2 cup of light mayo (or Greek yogurt) to a bowl. Add in 1/4 cup (homemade) sun dried tomatoes, 1 tsp minced garlic, salt and pepper.

P.S. It would be A LOT better to make the mayo from scratch, but I am still too scared to work with raw eggs lol

2. With an immersion blender, combine everything until fully incorporated.

3. Add to your sandwiches, fries, or anywhere else! ????

Somebody (I won’t say who but he knows who he is) wasn’t the biggest fan of this video so I’m skeptical ???? Leave me your opinions below ????????
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#sundriedtomatoes #sundriedtomato #tomatoseason #tomatoseasonisthebestseason #homemadefood #cookingathome #easyrecipes #healthyrecipes #cleaneating #cleaneats #aioli #homemadeaioli #garlicaioli #sundriedtomatoaioli #cherrytomatoes #toast #toasttuesday

Sun Dried Tomato Spread

Chef Frank shows you how to make this crowd pleaser. Tired of the same ole party food? Try this.

INGREDIENTS
16oz cream cheese
1 tsp chopped garlic
1/4 c Parmesan cheese (grated)
1/3 c fresh basil (stems removed)
2 tsp dried oregano
3/4 c sun dried tomato (hydrated)
Combine all ingredients in food processor.
Serve your choice of bread, crostini or crudités.

This sandwich went viral on TikTok and it is worth more than the hype! #shorts

Recipe:

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Spicy Chicken Pasta

More recipes like this in my debut cookbook 'Comfy' and you can pre-order HERE: ☺️

This Spicy Chicken Pasta is the perfect level of spice, whilst absolutely bursting with flavour. It's easy, creamy, hearty and delicious!! Chris x

FULL RECIPE POST:

Spicy Chicken Pasta | Serves 2

????INGREDIENTS????

Chicken:

1x 9oz/250g Chicken Breast, at room temp
2 tsp Olive Oil
1/2 tsp Smoked Paprika
1/2 tsp Cayenne Pepper
1/4 tsp Salt
1/4 tsp Black Pepper

Pasta:

7oz / 200g Linguine (or other long cut pasta)
2/3 cup / 160ml Heavy/Double Cream
1/3 cup / 80ml Chicken Stock
1/4 cup / 60ml Dry White Wine
1oz / 30g Parmesan, finely grated
6 (2oz/60g) Sun Dried Tomatoes, finely diced
2 tbsp Tomato Puree (tomato paste in US)
1 tbsp Butter
1 tbsp Fresh Parsley, finely diced
1 small Onion, finely diced
1 tsp Garlic, minced
1/2 tsp Chilli Flakes
Salt & Pepper, to taste

????METHOD????

In a small bowl, combine 2 tsp olive oil, 1/2 tsp smoked paprika and cayenne pepper, and 1/4 tsp salt and black pepper.

Butterfly your chicken breast right the way through to make 2 even sized breasts. Coat in spicy marinade.

Place in a skillet over medium-high heat and fry for 3mins each side, or until nicely charred and just cooked through the centre (depending on thickness may take more or less time). Place to one side and when ready, slice into thin strips, ensuring you slice against the natural grain of the chicken and at a slight angle.

Turn heat down to medium and melt in 1 tbsp butter, scraping off the flavour from the chicken with a wooden spoon. Add your onion and fry until it begins to soften and pick up colour. Add 1 tsp garlic, fry for 1-2mins longer, then add 1/2 tsp chilli flakes. Fry for 1 min longer, then add sun dried tomatoes. Fry for another minute just to soften them, then pour in 1/4cup/60ml dry white wine. Allow the wine to completely reduce (important to burn off the alcohol, should take 5 or so mins).

Meanwhile, add 7oz/200g pasta to salted boiling water and cook until al dente. Retain a cup of starchy pasta water towards the end of cooking.

Add 2 tbsp tomato puree to the pan. Fry this for 2mins (important to sweeten the taste) then deglaze the pan with 1/3cup/80ml chicken stock. Pour in 2/3cup/160ml heavy/double cream and season to taste with salt & pepper.

Use pasta tongs to add pasta in and toss to combine. Add 1oz/30g freshly grated parmesan, 1 tbsp fresh parsley and your chicken strips. Toss again to coat, using your starchy pasta water to thin out if needed.

As always, for full nutrition, guidance and recipe notes head to the full blog post:

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