Community Pick
Rainforest Cafe Rasta Pasta for Two or Three
photo by ncmysteryshopper
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
2
ingredients
- 226.79 g box bow tie pasta
- 2 clove garlic
- 9.85 ml olive oil
- 236.59 ml chopped fresh spinach
- 236.59 ml broccoli floret
- 1 medium red pepper, roasted (you can purchase roasted peppers in jars at your grocers)
- 236.59 ml grilled chicken, sliced into 1/2 inch wide strips
- 236.59 ml prepared alfredo sauce
- 29.57 ml basil pesto
- 4.92 ml italian seasoning
- 9.85 ml shredded parmesan cheese
directions
- Cook pasta according to package directions.
- In a large skillet saute the garlic in olive oil.
- Add spinach and broccoli, red pepper and grilled chicken.
- Toss to combine.
- Stir in Alfredo sauce and pesto, simmer for 5 minutes.
- Drain pasta and pour into a bowl.
- Top with sauce and toss well.
- Sprinkle with Italian seasoning and Parmesan cheese.
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Reviews
-
Very good, but I agree that the name is misleading. I also doubled and have a lot of servings left for the freezer; not at all a bad thing! This was very easy to make and full of flavor. I used a roasted chicken from the grocery, but otherwise made as directed. I want to make it again in warmer weather using grilled chicken; I think it will be perfection.
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WOW! Was this ever good! Aside from the spinach, it could be done entirely with ingredients from the freezer, and I did that tonight. I pre-grilled chicken breasts (marinated in Italian dressing), had frozen pesto and broccoli florets, had a package of alfredo mix and a jar of red peppers! I guess I just walked into this one! Everything but the spinach could be tucked away in the freezer until you are ready! Actually-the peppers could also be there if you don't like the ones in the jar-just grill red peppers until they slightly blister (blacken) remove from the grill and tuck immediately in a ziplock bag and freeze. Defrost by running under cool tap water and chop-much cheaper than the alternative. My only thought would be the amount of veggies. I think increasing them would be visually inviting! Carry on, Di Neal! What a treat!
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Tweaks
RECIPE SUBMITTED BY
Diana Adcock
Geneseo, Illinois