Sunday, May 22, 2011

Pasta Rosa

This is one of my favs! It's inspired from a dish from Carrabba's. It has a yummy creamy tomato sauce and fresh vegetables mixed in. In the recipe I say just "eyeball" it for the garlic powder, onion powder, salt and pepper because I make my own seasoning mix of that combo so I don't measure it out I just sprinkle some on, sorry I can't be more specific!

Pasta Rosa (Recipe from: Elizabeth Weight)
1 box bowtie pasta
1 jar pasta sauce (your favorite; I like Prego Roasted Garlic & Herb)
1 cup heavy whipping cream
1/2 tsp. salt
2 chicken breasts, cut into bite size pieces
1 bunch broccoli, cut into small florets
1 T. olive oil
1/2 bag frozen peas
1 tsp. dried basil
1 tsp. dried oregano

  1. Cook pasta according to package directions. After the pasta is done cooking (because I use the same pot). Drain the pasta in a colander then heat the tomato sauce over low heat with 1 cup heavy whipping cream and 1/2 tsp. salt in the pot. Make sure to mix it.
  2. Meanwhile, chop broccoli and chicken into bite size pieces.
  3. Season chicken with garlic powder, onion powder, salt and pepper (just eyeball it).
  4. Either saute or "George Foreman" your chicken to cook it.
  5. Pour 1 T. olive oil into large frying pan.
  6. Saute broccoli over medium heat until it starts to brown a little bit.
  7. Then, add about 1 cup water (or enough to just cover the bottom of the pan). Season broccoli with garlic powder, onion powder, salt and pepper (just eyeball it). Then sprinkle 1 tsp. dried basil and 1 tsp. oregano. Cover and reduce heat to medium low. Stir occasionally.
  8. Cook broccoli for 5 minutes then add peas and cook for an additional 2 minutes, covered. Stir occasionally. When done, drain remaining water.
  9. In the same bowl, combine the cooked pasta, chicken chunks, vegetables and creamy tomato sauce and mix it all together.
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