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 wonderChef 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:
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.
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