Type what you have

Ingredients

• ✓ sun-dried tomato
• olive oil
• garlic
• chile pepper
• broccoli
• kale
• lime juice
• salt

Instructions

1. 1 Heat olive oil in a large wok or skillet over high heat. Add garlic and chile pepper; cook and stir for 2 minutes, stirring frequently. Stir in broccoli; cook for 1 minute. Add kale and cook for 2 minutes, stirring frequently. Stir in sun-dried tomatoes. Pour in lime juice and season with salt; toss well.

By BILLINLA

Ingredients

• ✓ sun-dried tomato
• butter
• pesto
• garlic
• salt
• black pepper
• provolone cheese
• bread

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Combine butter, tomatoes, pesto, garlic, salt, and black pepper in a food processor. Pulse until thoroughly combined and tomatoes are chopped. Scrape into a bowl and stir in 1 cup shredded provolone cheese.
3. 3 Grill bread on the preheated grill until toasted, about 1 1/2 minutes. Spread butter mixture equally onto cut sides of both halves of bread and sprinkle with remaining cheese. Grill bread, cut-side up, over indirect heat with grill covered, until toping melts, 8 to 10 minutes. Let cool slightly; cut into slices using a serrated knife. Serve warm.

By Myra

Ingredients

• ✓ sun-dried tomato
• feta cheese
• olive oil
• garlic
• lemon juice
• black pepper
• red pepper flakes
• salt

Instructions

1. 1 Combine feta cheese, olive oil, sun-dried tomatoes (plus some of the oil), garlic, lemon juice, pepper, red pepper flakes, and salt in a large resealable plastic bag and allow to marinate for 1 hour at room temperature.
2. 2 Preheat the oven to 325 degrees F (165 degrees C).
3. 3 Transfer ingredients to a small oven-proof stone dish or ramekin.
4. 4 Bake in the preheated oven until spread bubbles and is slightly browned, about 15 minutes. Serve immediately.

By Britt Brouwer

Ingredients

• ✓ sun-dried tomato
• three cheese tortellini
• shrimp
• olive oil
• garlic
• pesto with basil
• basil
• parmesan cheese

Instructions

1. 1 Prepare pasta according to package directions.
2. 2 Heat a large skillet over medium-high heat; cook shrimp, oil, and garlic, stirring frequently, until shrimp turn pink. Remove from heat.
3. 3 Toss pasta with pesto. Add sun-dried tomatoes and basil; toss well. Top with shrimp and cheese.

By Buitoni

Ingredients

• ✓ sun-dried tomato
• cedar plank
• salmon fillet
• parsley
• sun-dried tomato and oregano salad dressing
• olive oil

Instructions

1. 1 Soak the cedar planks in water for several hours or overnight.
2. 2 Preheat an outdoor grill for high heat. Brush the planks with olive oil.
3. 3 Cut the salmon fillet into three portions. Brush with olive oil and sprinkle parsley and sun-dried tomatoes over the top. Drizzle with salad dressing.
4. 4 Place the planks on the preheated grill and let them heat up for about 5 minutes. Place the salmon fillets on the planks. Cover and cook for 15 to 20 minutes. Fish is done when it can be flaked with a fork. Remove quickly to avoid over cooking and drying out the fish. Serve piping hot.

By Ben Shapiro

Ingredients

• ✓ sun-dried tomato
• oil
• ground beef
• egg white
• goat cheese
• salt
• steak seasoning
• parsley flakes
• liquid hickory smoke seasoning

Instructions

1. 1 Lightly oil a large skillet and put over low heat.
2. 2 Mix ground beef, egg whites, sun-dried tomatoes, goat cheese, sea salt, steak seasoning, and parsley in a large bowl. Shape into 5 hamburger patties.
3. 3 Put patties in the skillet and cook for 5 minutes. Flip and cook another 5 minutes. Increase heat to medium or medium-high, cover, and continue to cook, flipping occasionally, until burgers are cooked through and juicy, 5 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Top with liquid hickory smoke seasoning.

By C Biskit

Ingredients

• ✓ sun-dried tomato
• pizza crust
• olive oil
• salmon
• artichoke heart
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Spread olive oil over pizza crust, then sprinkle with smoked salmon, artichokes, and sun-dried tomatoes. Sprinkle mozzarella cheese evenly over pizza.
3. 3 Bake in the preheated oven until cheese is melted and bubbly, 10 to 15 minutes.

By Melissa Harrington

Ingredients

• ✓ sun-dried tomato
• gouda cheese
• bread crumb
• parsley
• almond
• oil
• chive
• pepper
• portobello mushroom
• vegetable oil

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Mix Gouda cheese, bread crumbs, parsley, almonds, sun-dried tomatoes, chives, and pepper together in a bowl.
3. 3 Brush mushroom caps with oil and place, gills down, on a piece of aluminum foil on the preheated grill. Cook for about 4 minutes.
4. 4 Flip mushrooms over and spoon filling onto the gills. Cook until cheese is melted, about 5 more minutes.

By Dani

Ingredients

• ✓ sun-dried tomato
• cream cheese
• garlic powder
• onion powder
• chicken breast
• heavy cream
• olive oil
• salt
• parmesan cheese
• basil
• salt
• pepper
• russet potato

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8 x 8-inch baking dish.
2. 2 Combine whipped cream cheese, sun-dried tomatoes, garlic powder, and onion powder in a mixing bowl. Divide mixture among the chicken breast slices. Roll slices and place seam side down into prepared baking dish. Sprinkle with salt and pepper.
3. 3 Bake in preheated oven until internal temperature reaches 165 degrees F, about 35 minutes.
4. 4 Prepare Idahoan Signature™ Russets Mashed Potatoes according to package instructions. Cover and keep warm.
5. 5 Combine heavy whipping cream, olive oil, and salt in a saucepan. Bring to a simmer over medium-high heat stirring constantly. Cook until sauce begins to thicken, about 4 minutes. Stir in chopped basil and Parmigiano-Reggiano cheese; remove from heat.
6. 6 Serve chicken topped with sauce and with a side of Idahoan Signature™ Russets Mashed Potatoes.

By Idahoan

Ingredients

• ✓ sun-dried tomato
• tagliatelle pasta
• sour cream
• ricotta cheese
• parmesan cheese
• flat-leaf parsley
• basil

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in tagliatelle and return to a boil; cook, uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and return to the pot.
2. 2 Cook sun-dried tomatoes in a large skillet over medium heat, 2 to 3 minutes. Stir in sour cream, ricotta cheese, and Parmesan cheese, then stir in parsley and basil. Toss in tagliatelle to combine.

By Michelle Finley Baker

Ingredients

• ✓ sun-dried tomato
• toothpick
• cream cheese
• garlic
• cilantro
• banana pepper
• bacon

Instructions

1. 1 Soak toothpicks in water for 15 minutes.
2. 2 Combine cream cheese, sun-dried tomatoes, garlic, and cilantro in a large bowl. Mix well.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
4. 4 Cut a slit lengthwise through each pepper without slicing it in half. Cut another slit about 1/4 inch from the stem across the previous slit, forming a 'T'. Remove seeds, as desired, using a paring knife.
5. 5 Fill each pepper with the cream cheese stuffing mixture using a small spoon. Wrap each pepper with a slice of raw bacon. Slide 1 toothpick through the center of each pepper to hold onto the bacon and keep pepper closed.
6. 6 Grill stuffed peppers for 15 minutes. Turn and cook until bacon is crisp, about 10 minutes more.

By Paulie

Ingredients

• ✓ sun-dried tomato
• angel hair pasta
• olive oil
• chicken breast
• asparagus
• yellow bell pepper
• red bell pepper
• pesto
• parmesan cheese
• red pepper flakes
• parmesan cheese

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a boil. Stir in the angel hair pasta and return to a boil. Cook the pasta, stirring occasionally, until tender, 4 to 5 minutes. Drain well.
2. 2 Heat olive oil in a large skillet over medium heat; cook and stir chicken strips until lightly browned, about 5 minutes.
3. 3 Pour reserved oil from sun-dried tomatoes into the skillet; cook and stir asparagus in the oil until slightly softened, about 2 minutes. Add yellow and red bell pepper strips; cook and stir an additional 2 minutes.
4. 4 Lightly toss the chopped sun-dried tomatoes and cooked pasta into the skillet with chicken and vegetables; stir in pesto sauce and 1/2 cup Parmesan cheese. Sprinkle with crushed red pepper flakes and 2 teaspoons of Parmesan cheese to serve.

By Lucia D

Ingredients

• ✓ sun-dried tomato
• lasagna noodle
• chicken
• artichoke
• mozzarella cheese
• parmesan cheese
• cream cheese
• milk
• basil
• garlic powder
• mozzarella cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes; drain.
3. 3 Mix chicken, artichokes, shredded mozzarella cheese, 1/2 cup Parmesan cheese, and sun-dried tomatoes together in a large bowl.
4. 4 Beat cream cheese, milk, 1 tablespoon basil, and garlic powder together in a bowl until smooth. Mix 2/3 of the cream cheese mixture with the chicken mixture. Spread remaining cream cheese mixture into the bottom of a 9x13-inch casserole dish.
5. 5 Spread a single layer of lasagna noodles over the cream cheese mixture, top with 1/3 of the chicken mixture, and a layer of mozzarella cheese slices. Repeat layering with noodles, chicken mixture, and mozzarella slices 2 times. Top with remaining Parmesan cheese and basil.
6. 6 Bake in the preheated oven until golden and bubbling, about 25 minutes.

By jillmo515

Ingredients

• ✓ sun-dried tomato
• salt
• garlic powder
• spinach
• water
• pizza dough
• olive oil
• pizza sauce
• italian cheese blend
• chicken breast
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Mix salt and garlic powder together in a small bowl.
2. 2 Combine spinach and water in a microwave steamer. Microwave on high for 60 seconds. Drain spinach, then squeeze out any excess water.
3. 3 Roll pizza dough on a lightly floured surface to a 14-inch circle.
4. 4 Pour oil into a 12-inch cast iron skillet. Sprinkle 1/2 of the garlic salt over the bottom of the skillet. Place dough into the skillet and shape crust so edges come up the sides of the skillet. Prick holes in the bottom of the dough with a fork.
5. 5 Spread pizza sauce over the dough. Sprinkle 1/2 of the Italian cheese over the sauce. Add spinach, chicken, then sun-dried tomatoes. Top with remaining cheese.
6. 6 Bake in the preheated oven for 20 minutes.
7. 7 Remove from the oven. Run butter along the edges of the crust, then sprinkle the remaining garlic salt over the melted butter. Bake for 5 more minutes.
8. 8 Transfer pizza to a pizza peel and let rest for 5 minutes before slicing.

By thedailygourmet

Ingredients

• ✓ sun-dried tomato
• ramen noodle
• spinach
• water
• pasta sauce
• olive oil
• parmesan cheese

Instructions

1. 1 Break block of ramen into 4 equal pieces. Place in a medium microwave-safe bowl and top with spinach. Fill bowl with water until noodles are covered. Microwave on high until noodles are cooked and spinach is wilted, 3 1/2 minutes.
2. 2 Pour out excess water. Add pasta sauce, sun-dried tomatoes, and olive oil; mix until noodles are coated. Microwave again until sauce is warm, about 30 seconds. Top with Parmesan cheese.

By rebeccalm89

Ingredients

• ✓ sun-dried tomato
• fettuccine pasta
• chicken tender
• cajun seasoning
• butter
• heavy cream
• green onion
• parmesan cheese
• salt
• basil
• black pepper
• garlic powder

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
2. 2 Meanwhile, toss chicken tenders and Cajun seasoning in a bowl until well seasoned.
3. 3 Melt butter in a skillet over medium-high heat and saute chicken until browned, 7 to 8 minutes. Add cream, sun- dried tomatoes, green onions, Parmesan cheese, salt, basil, black pepper, and garlic powder. Cook and stir until completely heated, 2 to 3 minutes.
4. 4 Drain fettuccine. Serve chicken and sauce over the cooked fettuccine.

By Yoly

Ingredients

• ✓ sun-dried tomato
• cucumber
• feta cheese
• black olive
• tomato
• oil
• red onion

Instructions

1. 1 In a large salad bowl, toss together the cucumbers, feta cheese, olives, roma tomatoes, sun-dried tomatoes, 2 tablespoons reserved sun-dried tomato oil, and red onion. Chill until serving.

By Heather Shevlin

Ingredients

• ✓ sun-dried tomato
• sardine
• olive oil
• lemon
• salt
• black pepper
• cayenne pepper
• oregano
• thyme
• red pepper flakes
• garlic
• caper

Instructions

1. 1 Place the sardines on a small plate. Squeeze the lemon half over the sardines; season with salt, black pepper, cayenne pepper, oregano, thyme, and crushed red pepper flakes. Scatter the garlic, sun-dried tomatoes, and capers over the mixture.

By iloveoliveoil

Ingredients

• ✓ sun-dried tomato
• zhug sauce
• chicken breast
• chicken leg
• chicken thigh
• artichoke
• lemon
• kalamata olive

Instructions

1. 1 Spread 1 1/2 tablespoons zhug sauce over each piece of chicken. Allow to marinate in the refrigerator for at least 1 hour. Remove from fridge about 30 minutes before cooking so chicken is at room temperature.
2. 2 Remover the outer leaves from artichokes to expose the core leaves and hearts. Cut artichokes into quarters. Put them into a bowl, cover with water, and add lemon juice. Mix artichokes around and set aside.
3. 3 Preheat the oven to 400 degrees F (200 degrees C).
4. 4 Place marinated chicken into a deep baking dish. Drain artichokes and add them around the chicken, pushing them down to keep them from being exposed and drying out. Top with olives and sun-dried tomatoes.
5. 5 Bake, uncovered, until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Buckwheat Queen

Ingredients

• ✓ sun-dried tomato
• salmon fillet
• spinach
• artichoke heart
• feta cheese
• garlic powder
• salt
• black pepper

Instructions

1. 1 Make a horizontal slice in the center of each salmon fillet but do not cut all the way through.
2. 2 Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add spinach and cook uncovered until tender, about 40 seconds. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain thoroughly and transfer to a bowl.
3. 3 Add sun-dried tomatoes, artichokes, and feta cheese to the blanched spinach; mix to combine. Divide evenly and stuff into the salmon "pockets." Season fillets with garlic powder, salt, and pepper.
4. 4 Heat a cast iron skillet over medium heat. Place salmon fillets, skin-sides down, in the hot skillet and sear for 5 minutes. Gently flip and sear the other sides for 5 minutes. Flip again to finish cooking, about 5 minutes more.

By Clarkad11

Ingredients

• ✓ sun-dried tomato
• penne pasta
• shrimp
• scallop
• artichoke heart
• heavy cream
• parmesan cheese
• kalamata olive

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Heat a large heavy skillet over medium heat. Combine shrimp, scallops, artichokes and sun dried tomatoes, then cook until shrimp turn pink. Reduce heat, and stir in cream and parmesan. Toss with cooked pasta, and sprinkle olives on top.

By Traci

Ingredients

• ✓ sun-dried tomato
• butter
• garlic
• onion
• white wine
• lemon juice
• butter
• basil
• kosher salt
• white pepper
• chicken breast
• olive oil
• salt
• black pepper
• goat cheese

Instructions

1. 1 Heat 2 tablespoons butter over medium heat in a large skillet. Cook and stir garlic and onion in the hot oil until tender, 3 to 4 minutes. Stir in wine and lemon juice, increase heat to medium-high, and simmer to reduce by 1/2, about 10 minutes. Reduce heat to low and stir in cold butter, 1 slice at a time. Stir in tomatoes, basil, kosher salt, and white pepper; remove from heat and set aside.
2. 2 Brush chicken breasts with olive oil and sprinkle with salt and black pepper.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Cook chicken on the preheated grill until no longer pink in the center, 15 to 20 minutes. Place equal amounts of goat cheese on top of each chicken breast in the last few minutes of cooking. Spoon sun-dried tomato sauce over chicken.

By Trickyt

Ingredients

• ✓ sun-dried tomato
• garlic
• egg yolk
• chicken breast
• spinach
• basil pesto
• feta cheese
• puff pastry

Instructions

1. 1 Combine garlic and egg yolk in a small bowl using a fork. Place chicken breasts in a shallow glass dish; spread both sides with egg mixture. Cover dish with plastic wrap; refrigerate 4 hours to overnight (recommended).
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
3. 3 Place ½ puff pastry sheet on a lightly floured surface; place ½ cup spinach in center of pastry sheet. Remove 1 chicken breast from marinade, shake off any excess, and place on top of spinach. Spread 1 tablespoon pesto over chicken, layer with ½ sun-dried tomatoes, sprinkle with ½ feta cheese, and top with ½ cup spinach. Fold pastry sheet around chicken, using fingers or fork to seal pastry seam. Place wrapped chicken, seam-side down, on the prepared baking sheet. Repeat with remaining ½ puff pastry sheet, spinach, chicken breast, pesto, sun-dried tomatoes, and feta cheese.
4. 4 Bake in the preheated oven until juices run clear, 35 to 40 minutes.

By Rose

Ingredients

• ✓ sun-dried tomato
• fusilli pasta
• swiss chard
• olive oil
• oil
• kalamata olive
• green olive
• garlic
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Stir in pasta, cook for 10 to 12 minutes, until al dente, and drain.
2. 2 Place chard in a microwave safe bowl. Fill bowl about 1/2 full with water. Cook on High in the microwave 5 minutes, until limp; drain.
3. 3 Heat the oil in a skillet over medium heat. Stir in the sun-dried tomatoes, kalamata olives, green olives, and garlic. Mix in the chard. Cook and stir until tender. Toss with pasta and sprinkle with Parmesan cheese to serve.

By Lia Soscia

Ingredients

• ✓ sun-dried tomato
• chicken breast
• all-purpose flour
• paprika
• salt
• black pepper
• butter
• mushroom
• shallot
• garlic
• chicken broth
• white wine
• heavy cream
• basil
• zucchini

Instructions

1. 1 Pat chicken dry with paper towels. Lightly pound each chicken breast to 1/2-inch thickness, and cut into 2 or 3 pieces.
2. 2 Combine flour, paprika, salt, and pepper in a 1-gallon resealable bag. Add chicken pieces, seal, and shake to coat with flour mixture. Remove each piece from the bag, lightly shaking off excess flour.
3. 3 Melt 2 tablespoons butter in a deep, 12-inch nonstick skillet over medium heat until hot. Add chicken pieces to the skillet and cook until browned, about 4 minutes per side. Transfer chicken to a plate and keep warm.
4. 4 Add 1 tablespoon butter, mushrooms, shallot, sun-dried tomatoes, and garlic to the same skillet. Stir until fragrant, about 1 minute. Pour in chicken broth and wine. Cook, uncovered, stirring occasionally, for 5 minutes. Add cream and minced basil; cook and stir for about 1 minute. Return chicken pieces to the skillet and continue cooking, uncovered, on medium-low heat, stirring occasionally, for 20 minutes.
5. 5 Meanwhile, melt remaining 1 tablespoon butter in a separate 12-inch skillet over medium heat. Lightly cook zucchini noodles, stirring occasionally until heated through, 3 to 5 minutes. A longer cooking time will result in softer noodles. Season with salt and pepper.
6. 6 Remove the chicken to a plate. Taste sauce and adjust seasoning.
7. 7 Place about 1 cup zoodles on each plate. Add 2 or 3 chicken pieces and cover with sauce.

By Bibi

Ingredients

• ✓ sun-dried tomato
• bow tie pasta
• olive oil
• garlic
• chicken breast
• red pepper flakes
• pesto sauce
• oil

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
3. 3 Heat oil in a large skillet over medium heat. Sauté garlic until tender.
4. 4 Stir in chicken and season with red pepper flakes. Cook until chicken is golden and cooked through.
5. 5 Combine pasta, chicken, pesto, and sun-dried tomatoes in a large bowl; toss to coat evenly.

By Kristin

Ingredients

• ✓ sun-dried tomato
• hazelnut
• spaghetti
• olive oil
• pepperoncini pepper
• garlic
• anchovy paste
• marsala wine
• kalamata olive

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spread hazelnuts onto a baking sheet.
2. 2 Bake in the preheated oven until hazelnuts become fragrant, about 10 minutes. Allow hazelnuts to cool completely on baking sheet. Rub cooled hazelnuts between your palms to remove the bitter paper-like skins. Transfer hazelnuts to a resealable bag and close. Crush nuts using a rolling pin.
3. 3 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain.
4. 4 Pour enough olive oil into a skillet over medium heat to coat the bottom; cook and stir pepperoncini peppers and garlic in the hot oil until garlic is golden, about 3 minutes. Add sun-dried tomatoes, hazelnuts, and anchovy paste; cook and stir until warmed, about 2 minutes.
5. 5 Transfer spaghetti to the hazelnut mixture; add Marsala wine. Toss mixture in skillet over medium heat until evenly combined and wine is slightly evaporated, 2 to 3 minutes. Split spaghetti mixture onto 2 plates; top with olives.

By Patrick Lipo

Ingredients

• ✓ sun-dried tomato
• olive oil
• onion
• carrot
• celery
• garlic
• vegetable broth
• green split pea
• thyme
• bay leaf
• salt
• black pepper
• parsley
• garlic
• paprika
• salt

Instructions

1. 1 Heat oil in a large pot over medium heat. Add onion, carrot, and celery; cook until softened, about 6 minutes. Stir in garlic; cook 30 seconds more. Stir in broth, split peas, thyme, bay leaf, salt, and pepper; bring to a boil. Reduce heat to low; simmer, partially covered, until peas are falling apart, about 1 1/4 hours.
2. 2 Meanwhile, stir together parsley, sun-dried tomatoes, garlic, paprika, and salt in a small bowl.
3. 3 Remove thyme sprigs and bay leaf from soup; discard. Add more broth or water to thin as desired, and more salt to taste. Serve topped with gremolata.

By Ellie Krieger

Ingredients

• ✓ sun-dried tomato
• butter
• black pepper
• salt
• egg
• phyllo pastry
• heavy cream
• shrimp
• turmeric
• coriander
• curry powder
• garlic
• lemon
• ginger
• green onion
• olive oil
• cooking spray

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray 4 tartlet pans with cooking spray.
2. 2 Heat oil in a small pan over medium-low heat. Cook and stir green onions, sun-dried tomatoes, ginger, lemon zest and juice, garlic, curry powder, coriander, and turmeric until the onions are translucent, 5 to 7 minutes. Increase the heat to medium, add shrimp, and mix until they turn pink, 3 to 4 minutes. Add cream and set aside.
3. 3 Divide the phyllo dough into layers, about 1/16 inch thick. Spray each side with cooking spray, then use to line the prepared pans. Fill each with the shrimp mixture, then top with an egg and season with salt and pepper. Cover with another layer of sprayed phyllo dough. Brush tops with melted butter.
4. 4 Cook in the preheated oven until tops are golden brown, about 20 minutes.

By Fabienne Riesen

Ingredients

• ✓ sun-dried tomato
• chicken breast
• buttermilk
• olive oil
• seasoned salt
• onion
• garlic
• butter
• half-and-half
• oil
• pesto
• penne pasta
• pine nut
• feta cheese
• parmesan cheese

Instructions

1. 1 Place chicken in a large glass or ceramic bowl and pour buttermilk over top. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 to 3 hours.
2. 2 Drain buttermilk from the chicken.
3. 3 Warm oil in a large skillet over medium-high heat. Add chicken and sprinkle seasoned salt over top; cook until browned on all sides, about 5 minutes. Remove chicken to a plate and set aside.
4. 4 Reduce heat to medium and add onion, garlic, and butter; cook until soft, 3 to 4 minutes. Reduce heat to medium-low and add half-and-half, sun-dried tomatoes, and pesto. Keep uncovered and simmer, stirring frequently, until tomatoes are tender and sauce has thickened, about 10 minutes.
5. 5 Meanwhile, bring a large pot of lightly salted water to a boil. Add campanelle and cook, stirring occasionally, until tender yet firm to the bite, 7 to 10 minutes. Drain.
6. 6 Add pasta to the sauce in the skillet, along with chicken, pine nuts, feta cheese, and Parmesan cheese. Stir to coat with sauce and cook until heated through, about 3 more minutes.

By Scott K