If there's one dinner that's destined to win me high marks from my soon-to-be hubby, it's pasta pasta pasta. Especially when it is served with ... chicken! But hey, that's fine by me. From penne to spaghetti, pesto to puttanesca, it's a staple for us, because it's super-easy, relatively quick to prepare, and oh yeah, DELICIOUS.
No wonder Chef Rene Marquis features a Tuscan Chicken Pasta recipe on this week's episode of CafeMom Studios' Dinner Boot Camp! He must know what I know far too well ... You just can't go wrong with chicken plus pasta!
Check it out ...
And here, Chef Marquis offers some tips on cooking pasta and making a fruit wrap.
For the full scoop on how to cook it up at home, read on ...
Tuscan Chicken Pasta With Lemon-Garlic Broccoli Rabe
Tuscan Chicken Pasta
- 4 skinless, boneless chicken breasts
- 1 cup prepared Italian dressing
- 1 pound tri-color pasta
- 2 tablespoons olive oil, plus more for drizzling
- 1 tablespoon chopped garlic
- 1/2 red onion, diced small
- 1/2 red bell pepper, julienned
- 1/2 yellow bell pepper, julienned
- 1/2 cup sundried tomatoes, julienned
- 1/2 cup cannellini beans
- 1/2 cup water-packed artichoke hearts, drained
- 1/2 cup roughly chopped black olives
- 2 cups fresh baby spinach
- 2 cups prepared Alfredo sauce
- 1/2 teaspoon crushed red pepper flake
- 1 cup grated Parmesan
- Place chicken in a shallow baking dish. Pour dressing over chicken. Cover and refrigerate 20 minutes.
- Meanwhile, in a large pot of salted boiling water, cook pasta according to package directions or until al dente, about 8 minutes. Drain pasta and return to pan. Drizzle olive oil over pasta; set aside, keep warm.
- Remove chicken from refrigerator; set aside.
- Preheat grill pan on high. Place chicken on grill pan; cook 6 minutes each side or until temperature registers 160 on an instant-read thermometer. Remove chicken from grill pan; set aside and keep warm.
- In a large straight-sided skillet add olive oil, onions, and bell peppers. Cook, stirring occasionally, until onions are translucent.
- Stir in garlic, cook until fragrant, about 30 seconds.
- Add tomatoes, beans, artichoke hearts, and olives; cook 2 minutes or until heated through.
- Stir in spinach and Alfredo sauce. Season with salt, pepper, and crushed red pepper flakes. Add pasta to pan; toss to coat with sauce.
- Dice chicken and add to pasta. Top with freshly grated Parmesan. Serve warm with lemon-garlic broccoli rabe.
- 1 bunch broccoli rabe
- 2 tablespoons unsalted butter
- 1 teaspoon minced garlic
- 1/2 lemon, zested and juiced
- In a medium pan of salted boiling water, add broccoli rabe.
- Cook 2 minutes; remove from pan and transfer to an ice bath; let stand 1 minute.
- Drain broccoli rabe and set aside.
- In a large skillet heat butter over medium heat until melted. Add lemon zest and garlic; cook until fragrant, about 30 seconds.
- Add broccoli rabe to pan. Cook, turning occasionally, until heated through, about 2 minutes. Add lemon juice; season with salt and pepper to taste.
Serve family style.
Tools that make dinner prep fast and easy:
- Chef’s knife
- Grill pan
Cooking terms to brag about:
- Al dente: literally meaning “to the tooth,” the term is used to describe the texture of pasta, rice, or dried beans that have been cooked through, but still remain firm.
- Sauté: meaning “jump,” a dry cooking method using a small amount of oil or fat in a shallow pan over relatively high heat to quickly cook.
- Hot-hold: to cook foods ahead of time and keep warm until ready to serve.
- Broccoli rabe (pronounced “rob”): broccoli rabe is a common Southern Italian vegetable in the mustard family, known for its distinctive bitter flavor.
- How to hot-hold your pasta, just like the restaurants do.
- How one pasta dish can please everyone in the family.
- How blanching can get your kids to eat their broccoli rabe and Brussels sprouts.
To see more great cooking lessons with Sgt. Marquis, subscribe to CafeMom Studios.
Image via CafeMomStudios/YouTube