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Penne alfredo with bacon and sun-dried tomatoes recipe

Penne alfredo with bacon and sun-dried tomatoes recipe

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  • Recipes
  • Ingredients
  • Pasta
  • Pasta types
  • Penne

A delicious twist on the classic alfredo. Super easy and ridiculously tasty!

11 people made this

IngredientsServes: 2

  • 200g penne pasta
  • 150g streaky bacon, chopped
  • 50g sun-dried tomatoes, sliced
  • 1 teaspoon garlic, minced
  • 30g butter
  • 300ml double cream
  • 50g Parmesan cheese, grated
  • 1 handful fresh basil, roughly chopped
  • cracked black pepper, to taste

MethodPrep:5min ›Cook:15min ›Ready in:20min

  1. Pop your pasta in a pot of unsalted boiling water and cook until al dente. (The bacon, sun-dried tomatoes and Parmesan should provide enough saltiness.)
  2. Meanwhile, fry your bacon on medium heat until it begins to crisp, then add your tomatoes and fry a little longer until they soften. Drain excess fat if there's too much, add the garlic and fry for a minute or so longer, then add the butter and stir. Pour in your cream and Parmesan, then sprinkle in your basil. Stir to a smooth consistency and leave to simmer on a low heat.
  3. Add your pasta in with the sauce and toss until coated. Simmer for 5 minutes to soak up the sauce, stirring throughout. Add some black pepper to preference and serve with a basil bow on top.

See it on my blog

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Sun-Dried Tomato Fettuccine Alfredo

Disclosure: This post is sponsored by Barilla. As always, I only partner with brands that I love and truly believe in, allowing me to create more quick and easy recipes to get us through the week without breaking the bank. All opinions expressed are my own.

The most AMAZING cream sauce that just melts in your mouth. Made LIGHTER, except you can’t even taste the difference!

But clearly, I’m here for pleasure.

Because I’m about to attend the 6th edition of the Pasta World Championship in Milan and Parma on behalf of Barilla®!

Yes, there’s definitely a competition for pasta making.

Clearly, because, well, YOLO.

And with 20 young talent chefs from around the world, they will compete to win the title of Pasta World Champion.

Can you imagine having that coveted title?

I would have that displayed high and proud in my kitchen. On all my pans, my plates, my silverware…

As I serve myself this pasta on my Pasta World Champion engraved plate every single day for the rest of my life.

Just like the chefs competing this year, I love getting creative with pasta. It allows me to truly express myself.

And you know you can never run out of creative pasta ideas.

Take my sun-dried tomato obsession here.

With it, I just had to create the most epic cream sauce of ALL TIME .

(Hey, guys, I’m also trying to be the pasta champion here too.)

But really, I love how this pasta dish is so versatile.

It’s made lighter using 2% milk and reduced fat cream cheese, and you even have the option to use Barilla’s Whole Grain Linguine.

You won’t be able to taste the difference.

It’s just lighter on the calories.

So you’re welcome for that.

I’m not that nice but it’s also good to share this with friends and family together around the table.

Pasta really does help me feel connected to my loved ones when we share meals.

Because you know everyone will be begging for seconds and thirds, as I secretly hoard the rest for my lunch tomorrow.

We just won’t be telling that to anyone else.

Don’t forget to follow my adventures with Barilla at the Pasta World Championships all week on Instagram at @damn_delicious. You won’t want to miss it!

Easy Chicken Alfredo Pasta Bake with Sun-Dried Tomatoes

This Chicken Alfredo Pasta Bake couldn’t get any easier. For one thing, I started with rotisserie chicken. More on that in a post coming soon.

To the rotisserie chicken, I added Alfredo sauce, sun-dried tomatoes and cooked pasta. Top it all with provolone cheese and pop it in the oven for a bit.

The kids loved this and so did I!

This casserole is creamy, cheesy and full of flavor.

In an unrelated note, check out that casserole dish. I use that dish all the time and it’s been in a lot of photos on the site. It’s one of those things I don’t really take notice of. I’m pretty sure that amber colored Visions piece isn’t being made any more. It was a wedding gift. Any other brides from the 1980s still using their Visions cookware?

Back to the recipe…here’s what you’ll need to make Chicken Alfredo Pasta Bake with Sun-Dried Tomatoes:

I had rotisserie chicken in the freezer that I used for this recipe. Any type of cooked chicken will work.

How to make Penne alla Vodka with Sun dried Tomatoes

  • Cook pasta: According to package instructions until al dente.
  • To a large skillet heat butter, oil, minced garlic, and sun dried tomatoes over medium heat. Cook for about 5 minutes. (As the butter melts the garlic and tomatoes will start to get fragrant and release their oils. Then after about 5 minutes the garlic will get golden on the edges and the butter will be bubbling.)
  • Flambe vodka (optional): Carefully turn off heat and let it come down to a light simmer at the most, add the vodka and with a long lighter quickly light the fumes and stand back. The flames will die out in about 30 seconds. (Keep the lid to the pot handy in case flames get out of hand it can be used to suffocate the flames).
  • Simmer / Thicken sauce: Add the heavy cream, tomato paste, and red pepper flakes. Bring back to a simmer an cook an additional 10 minutes or until the sauce thickens.
  • Serve: This creamy penne all vodka recipe immediately with extra grated parmesan and fresh basil on top!

  • Add protein: I love this recipe as it is however you could add chicken, shrimp or even bacon to this dish.
  • Add some heat: Crushed red pepper flakes can be added for some spice.
  • Don’t over cook your pasta: Cook just until al-dente according to the package instructions on the package.
  • Season pasta water: Adding salt to the boiling pasta water helps flavor the entire dish!
  • Pasta: Use your favorite type of pasta! I love using the traditional penne noodles because they do a great job of holding all of the delicious creamy sauce. However you could also use bow tie noodles, rotini or cavatappi.
  • Use quality ingredients: I recommend using a good quality block of parmesan cheese and grated it yourself before topping the pasta with it. This will make all of the difference!

Recipe Summary

  • 6 tablespoons butter, plus more for baking dishes
  • Coarse salt and ground pepper
  • 1 pound penne rigate
  • 1 teaspoon olive oil
  • 2 boneless, skinless chicken breast halves (8 ounces each), halved horizontally
  • 1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
  • 4 garlic cloves, minced
  • 6 cups whole milk
  • 10 ounces white mushrooms, trimmed and thinly sliced
  • 1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
  • 1 1/2 cups shredded provolone (6 ounces)
  • 1 cup finely grated Parmesan (4 ounces)

Preheat oven to 400. Butter two shallow 2-quart baking dishes. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente drain pasta, and return to pot.

In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.

In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic cook, whisking, 1 minute. While whisking, gradually add milk bring to a simmer, whisking frequently. Add mushrooms and tomatoes cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup Parmesan.

Add chicken and pasta to pot season with salt and pepper. Divide pasta mixture between baking dishes sprinkle each with 1/4 cup Parmesan.

Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

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CHICKEN – This recipe calls for boneless and skinless chicken breast, you could use chicken thighs if you needed to (make sure to use at least 4 though because they are small). If you are pressed for time or prefer it you can use a rotisserie chicken in place of chicken that needs to be cooked. The flavor will be a little different though.

PASTA – We used round penne in this recipe, but you can really use whatever shape you have at home or a favorite of your family

VEGGIES – You can use fresh or canned artichoke hearts. Sun-dried tomatoes add beautiful color and a unique texture. Cooked green peas appear in the original dish from Buca, but we don’t like them. If you do, definitely add 1 cup to your pasta.

SAUCE – You can use any white wine you have at home and like to drink. I prefer pinot grigio or sauvignon blanc for this recipe. The wine will deglaze the pan and adding a nice aromatic and flavor to the sauce. Alfredo sauce brings everything together with a nice creamy finish.

If you don’t want to use wine (the alcohol will cook off) you could substitute chicken broth/stock instead.

Chicken Pasta recipe – loaded!

This is the pasta you make when you’ve had a bad day and you need a pick me up.

This is the pasta you make when you’ve had a great day, and want to finish on a high note.

This is the pasta you make when you need a quick dinner that everyone will devour.

And this is the pasta that you make just because there are few things in this world that can rival the feeling of complete and utter satisfaction as you slurp down a big bowl of creamy chicken pasta!

1 cup sundried tomatoes
3 cups mushrooms
12 ounces pasta
4 slices turkey bacon
cut in 1"-pieces
3 cloves garlic
1 cup red onion
2 cups spinach
fresh, chopped
2 tablespoons basil
fresh or 1-teaspoon dried, chopped
½ teaspoons red pepper flakes
1 x black pepper
freshly ground, to taste
2 tablespoons Parmesan cheese
2 tablespoons parsley leaves
fresh snipped, chopped
237 ml sundried tomatoes
710 ml mushrooms
346,8 ml/g pasta
4 slices turkey bacon
cut in 1"-pieces
3 cloves garlic
237 ml red onion
473 ml spinach
fresh, chopped
30 ml basil
fresh or 1-teaspoon dried, chopped
2,5 ml red pepper flakes
1 x black pepper
freshly ground, to taste
30 ml Parmesan cheese
30 ml parsley leaves
fresh snipped, chopped

Tips for Using Penne Pasta

Store plain penne pasta : Once the pasta has been cooked and drained, you can add it to your recipe right away or store it to be used later. I do want to add that you should cook al dente. This will help keep the pasta from getting mushy when stored. Also, toss the pasta in olive oil to prevent the pieces from clumping together

Store in an airtight container in the fridge for 1-2 days then use it in any of your favorite recipes. It’s especially good in chilled pasta salads.

You can also freeze the pasta. Place the penne in a single layer on a baking sheet. Freeze for 1-2 hours or until the pasta is solid. Transfer to a freezer safe container and freeze for 1-2 months.

Storing cooked dishes : Most of these penne pasta dishes can be stored successfully in the fridge and freezer to be heated up and used on a busy day. See the individual posts for more information.

Penne Substitutes : If you don’t have penne pasta you can still make these yummy recipes simply replace the penne with a similarly sized pasta such as:

wagon wheel, shell, rigatoni, fusilli, ziti, bow tie

Watch the video: Πένες με λιαστές ντομάτες. Florinda Petruzzellis (June 2022).