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
- 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.
- Meanwhile, chop broccoli and chicken into bite size pieces.
- Season chicken with garlic powder, onion powder, salt and pepper (just eyeball it).
- Either saute or "George Foreman" your chicken to cook it.
- Pour 1 T. olive oil into large frying pan.
- Saute broccoli over medium heat until it starts to brown a little bit.
- 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.
- Cook broccoli for 5 minutes then add peas and cook for an additional 2 minutes, covered. Stir occasionally. When done, drain remaining water.
- In the same bowl, combine the cooked pasta, chicken chunks, vegetables and creamy tomato sauce and mix it all together.