Friday, March 6, 2009

de Jong's World Famous Rasta Pasta

I admit, this recipe is borrowed from The Rainforest Cafe. It's become my go-to recipe when we have people over--like this coming Monday. We've adapted a few things to make it our own and we LOVE it! 

De Jong’s World Famous Rasta Pasta

Ready in: < 30 minutes

Serves/Makes: 6

24 ounces pasta, bow ties
3 teaspoons garlic, chopped
6 tablespoons olive oil
3 cups chopped fresh spinach
3 cups broccoli flowerets
½ cup pine nuts
24 ounces cooked chicken breast halves, sliced 1/2" thick, 1" wide pieces
3 cups prepared Alfredo sauce
3/8 cup pesto sauce
3 teaspoons Italian seasoning
6 tablespoons grated or shredded Parmesan cheese

3 medium red pepper, roasted
small can sliced black olives

Cook pasta according to package directions. Drain well and set aside. In a 10" saute pan, saute garlic in olive oil. Add spinach, broccoli, red pepper, and grilled chicken; toss to combine. Stir in Alfredo sauce and pesto; simmer an additional 5 minutes. Reheat pasta if necessary under hot running water in a strainer; pour into a pasta bowl. Pour Alfredo sauce mixture over bow ties.

Sprinkle with Italian seasoning and Parmesan.

No comments: