Chicken and Sun Dried Tomatoes
6 chicken cutlets, cut into cubes
1 jar artichoke hearts, drained
2 onions - julienne cut
2 clove garlic, chopped
1 cup sun dried tomatoes
1/3 cup olive oil
1/2 cup dry white wine
1 can black olives
Cooked penne pasta
Saute the chicken cubes, artichoke hearts, onions, garlic and sun dried tomatoes in olive oil.
When browned add the wine and simmer for 10 minutes.
Stir in olives and serve over penne pasta.
Servings: 6
Source: William M Gormley
6 chicken cutlets, cut into cubes
1 jar artichoke hearts, drained
2 onions - julienne cut
2 clove garlic, chopped
1 cup sun dried tomatoes
1/3 cup olive oil
1/2 cup dry white wine
1 can black olives
Cooked penne pasta
Saute the chicken cubes, artichoke hearts, onions, garlic and sun dried tomatoes in olive oil.
When browned add the wine and simmer for 10 minutes.
Stir in olives and serve over penne pasta.
Servings: 6
Source: William M Gormley
MsgID: 3129740
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Quick Cooking from the Pantry (20)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Quick Cooking from the Pantry (20)
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (20)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Chicken, Poultry
Main Dishes - Chicken, Poultry
- Zatarain's New Orleans Stuffed Chicken Breast (using stuffing mix)
- Quick Chicken Cacciatore
- Chi-Chi's Oven-Baked Chicken Chimichangas (blender or food processor)
- Easy Stuffed Chicken Breasts (serves 250) (using ricotta and spinach)
- Caribbean Chicken Fajitas
- Almond-Crusted Catalan Chicken
- Chicken and Portobello Mushrooms Oven-Braised in Barbera
- Corn Bread Chicken Casserole (using crumbled corn bread)
- Aromatic Slow-Cooked Chicken (Indian)
- Crispy Roast Chicken (in 30 minutes using microwave and oven)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!