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Apr 9, 2014 09:37 PM

sun-dried tomatoes in a cream sauce recipe

what you got?

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    1. re: rudeboy

      I don't know something like chicken, shrimp and sausage in a sun-dried tomato cream sauce...with asparagus, onions, mushrooms, corn and garlic. I don't know how to start and what order to place the ingredients in the pan.


      This is really good. Even this "light" version is rich. I served it with roasted (lemon) chicken and a big salad for friends last weekend and everyone loved it.

      1 Reply
      1. re: sedimental

        That is exactly what I am looking for. Imagine that with chicken, shrimp and sausage. Thank you.

      2. Back in the 80's I worked in a restaurant that served Rigatoni with a dijon cream sauce and sundried tomatoes. Pretty basic - garlic, cream, dijon, parmesan and chopped sundried tomatoes. The unusual thing was the addition of a few splashes of tobasco and worchestershire sauce.

        Still make this every once in a while. Goes really well with a hangover.

        1. I'm absolutely addicted to this sauce:


          3 Tbsp butter
          1/2 cup finely chopped onion
          2 garlic cloves, minced
          1/2 cup sun-dried tomatoes, minced (I get the jar packed in oil)
          2 cups heavy cream
          salt and ground black pepper to taste
          1/4 cup dill, chopped (optional)

          Freshly grated Parmesan cheese

          Cook pasta. Drain, reserving some of the cooking water.

          While the pasta is cooking:

          Melt butter in large skillet over medium heat. Cook onion until soft and lightly browned, about 5 minutes. Stir in garlic and sauté about 1 minute. Stir in sun-dried tomatoes and cream. Simmer until slightly thickened.

          Pour the sauce over the pasta, add salt and pepper. Toss. If the sauce is too thick, you can thin it with some of the reserved pasta cooking water or a bit of milk. Top with Parmesan.

          Makes 2-3 servings

          So far I’ve tried different shapes of pastas with:

          Salmon and gently sauteed mushrooms
          Shrimp and broccoli
          Chicken and asparagus

          3 Replies
          1. re: AngelaID

            Sounds good. Do you think that it is important to try and "dry" the tomatoes from the oil, perhaps with paper towels?

              1. re: AngelaID

                Sounds great! Some days I may want to lighten it up, what can I use instead of heavy cream? just milk?


          2. Cajun Chicken

            1 0r 2 boneless chicken breasts
            ½ C dried tomatoes
            1T Cajun seasoning (More or less to taste)
            1T butter
            1 C Cream
            ! T Parmesan cheese

            Put the tomatoes in a microwavable bowl with enough water to just cover them & microwave them for a minute. Let stand till they are softened. Then slice or chop them so they’re bite sized. Saute chicken till cooked through. Remove to cutting board. While the chicken cools, add the tomatoes & the liquid to the pan & reduce till the liquid is almost gone. Meawhile, slice the chicken into bite sized pieces. When the liquid in the pan is almost gone return the chicken to the pan along with the butter & the Cajun seasoning. Stir till the butter is melted & the seasoning is evenly distributed on the chicken. Pour in the cream & simmer till it thickens. Just before you serve it, stir in the cheese.

            I usually serve this over penne pasta. I usually cook the chicken & when it’s done & put the pasta in the water. Then everything gets done about the same time. The original recipe used roasted red peppers but I like the sun-dried tomatoes better.

            1 Reply
            1. re: JoeBabbitt

              Thank you that sounds good too. I was wondering if I should blend the tomatoes. But I won't.