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Rasta Pasta Recipe

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This recipe for Rasta Pasta, by , is from The Hart Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kimberlee Roth
Added: Sunday, June 11, 2006

Category:
Category:

Ingredients:  
Ingredients:  
8 oz box of bow tie pasta
1 tsp minced garlic or 1 clove
1-2 c broccoli fleurettes
1 medium red pepper sliced into strips and roasted
1 c chopped fresh spinach** (optional)
1 -2 chicken breasts, cut up into strips
1 jar of your favortie alfredo sauce
2 - 3 Tbsp basil pesto
Italian seasonings
c fresh grated parmesan

Directions:
Directions:
Slice your red pepper into thin strips. Drizzle with a litlle olive oil and season with garlic salt. I make a little aluminum foil dish and it works great. Then place in a 350 oven for about 20 minutes. Cut up your chicken and cook in a frying pan until cooked through. I add some italian seasonings, garlic, and some parmesan for flavor. Blanch your broccoli a little and then drain and set aside. Cook pasta, being careful not to overcook the bow ties. In another pot I mix up the sauce. Pour the jar in and add basil pesto. You can use jar basil pesto or the dry packets of stuff. Add some to the sauce and then milk to thin it a bit. Use milk if it is a dry packet mix of pesto. White wine or milk are great to thin this sauce a little, it's up to you. We are going for a less thick, but not runny consistency. In your fry pan, add peppers and broccoli and chicken and warm it all up. Once pasta is done add chicken and broccoli mix to it. Pour sauce over the top and mix well.
**If you like spinach add that to the chicken, broccoli and peppers when warming before adding to the pasta.

Personal Notes:
Personal Notes:
This seems like a lot of steps but it is worth the prep time. It is a great pasta dish that is pretty and really good. This looks pretty and tastes great. This is one of Chris' favorite meals. We tried it at Rainforest Cafe and used their recipe.

 

 

 

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