Cook the bow tie pasta and set aside.
Mince the garlic and saute in the olive oil.
Cut the chicken breasts into chunks and add to the sauteed garlic.
Cook until the chicken is white and push to the side of the pan.
Add the broccoli and cook for a couple of minutes.
Add the sundried tomatoes, seasonings, wine, chicken broth and butter.
Simmer for about five minutes.
Mix this with the cooked pasta and toss with some grated cheese to taste. Serve warm.
Heat broth to a boil.
Pour over sundried tomatoes and leave about 30 minutes, until tomatoes are soft.
Meanwhile, in a nonstick frypan, heat oil over low heat.
Add onions.
Cook, covered, until very soft (20 minutes).
Uncover and raise heat to medium, stirring often, for 10 minutes.
5 degrees.
Put the sundried tomatoes in a heatproof bowl and
add the garlic and cook for about 30 seconds.
Cook
f aluminum foil.
Slice sundried tomatoes into 1/8-inch strips
Heat the olive oil in a pan and fry the garlic until soft. Add the chicken breasts and brown. Add the sundried tomatoes and tarragon and stir. Add a little water in the pan to prevent sticking. Stir in the marscapone, and turn the heat to low. Bubble the sauce until the chicken is cooked through, about 10 minutes. Toss over the hot pasta and serve.
aper. Spread Gouda cheese, bacon, sundried tomatoes, and olives in a vertical
Mix bread crumbs, parsley, oil, sundried tomatoes, capers, garlic and grated cheese.
Fill hollows of tomatoes.
Drizzle with a little oil.
Place on cookie sheet.
Bake at 325\u00b0 until stuffing is golden brown.
Process basil, olive oil, pine nuts and 1/4 cup of Parmesan cheese in food processor.
Toss with noodles, remaining Parmesan cheese and sundried tomatoes.
Ready to serve.
br>Stir in olives, nuts, tomatoes (pat dry, cut into small
Cook pasta until al dente.
Drain and rinse.
Toss with olive oil.
Melt butter in large skillet.
Add garlic and saute 3 minutes.
Turn heat to medium-high, add shrimp and scallops; saute 3 minutes.
Add clam juice and pasta to skillet.
Increase heat to high.
Cook until pasta absorbs liquid and is hot.
Add tomatoes, parsley and lemon; toss gently.
Season and salt.
For the polenta:
Bring water
ven to 200\u00b0C.
FOR THE MEATLOAF:
Boil potatoes
Finely chop the sundried tomatoes and set aside.
Halve
killet. Add garlic and saute for a minute or two. Add
Heat oven to about 170 degrees C Put sundried tomatoes into a small bowl and cover with boiled water and leave to sit at least 15 minutes.
Place walnuts in a roasting tin or other oven proof dish and place in oven for about 15 minutes.
Drain water from sundried tomatoes (they should be a bit squishy having soaked up some of the water).
Remove walnuts from the oven and allow to cool.
Place soaked sundried tomatoes, walnuts and cream cheese into a blender and blend until smooth.
Serve.
im the tops off the tomatoes, scrape out all the
ix thoroughly. Add the chopped tomatoes and shallots.
Add the
nd cook the turkey pieces for 2 mins on each side
ake the pesto, combine chopped sundried tomatoes, Parmesan, pine nuts, chili and