8 ounces bow tie pasta
2 tablespoons olive oil
1 teaspoon minced garlic
1 cup chopped fresh spinach
1 cup broccoli florets
1/2 cup sliced roasted red bell pepper
8 ounces cooked chicken breast halves, sliced 1/2-inch thick
1 cup prepared Alfredo sauce
1/8 cup pesto sauce
1 teaspoon dried Italian seasoning
2 tablespoons grated or shredded Parmesan cheese
Bring a large pot of salted water to a boil. Cook the bow tie pasta in the salted water as directed to al dente. Drain the pasta well and set aside in a large bowl. Keep warm.
Heat the oil in a 10-inch skillet over medium heat. Add the garlic and cook, stirring frequently, until fragrant, about 2-3 minutes.
Add the spinach, broccoli, red bell pepper, and chicken. Mix well. Cook, stirring gently, for 2 minutes.
Add the Alfredo and pesto sauces and mix well. Bring the mixture to a simmer for 5 minutes.
Pour the chicken and Alfredo mixture into the pasta bowl and mix gently to coat the pasta in the sauce. Sprinkle the Italian seasoning and Parmesan cheese over the top and serve immediately.
Use a good brand of Alfredo sauce (or homemade) for the best flavor.
For a lighter version, use a low-fat Alfredo sauce or create a homemade one with skim milk and reduced-fat cream cheese.
Roasting the red bell peppers brings out their sweetness but sauteed red bell peppers can be used if needed.
Add freshly ground black pepper to taste for an extra kick.
Try different cheese options like feta or goat cheese for a unique twist.
To brighten the dish, consider adding a squeeze of fresh lemon juice just before serving.
For additional crunch, throw in some toasted pine nuts or walnuts as a garnish.
Use rotisserie chicken for a quick protein option.
Make sure to toss the pasta and sauce thoroughly before serving, making sure each piece of pasta is coated evenly.
While the recipe calls for bow tie pasta (farfalle), you can use other pasta shapes like penne, fusilli, or rotini.
If you don't have Alfredo sauce, you can make a quick cream sauce using cream or milk thickened with flour, or use a simple combination of butter and Parmesan cheese.
Yes, frozen broccoli and spinach can be used. Just be sure to thaw and drain them before adding them to the dish to avoid excess moisture.
Rasta Pasta generally isn't spicy unless you add chili flakes or a hot sauce. It focuses more on the creamy and herbal flavors from the Alfredo and pesto.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Freezing is not recommended as the cream sauce may separate when reheated. However, you can freeze the cooked pasta and sauce separately.
Reheat gently on the stovetop over low heat, adding a splash of milk or cream to bring back the sauce's creaminess, and stirring frequently.
Yes, feel free to add shrimp, sausage, or any cooked protein of your choice.
You can add a variety of vegetables like zucchini, asparagus, or cherry tomatoes. Just remember to adjust cooking times based on the vegetables' required doneness.
Large Pot or Saucepan: For boiling the bow tie pasta.
Saute Pan: A 10-inch skillet for cooking the sauce ingredients.
Measuring Cups and Spoons: For measuring ingredients such as the olive oil, spinach, Alfredo sauce, pesto sauce, and Parmesan cheese.
Colander or Strainer: Used for draining the bow tie pasta after cooking.
Pasta Bowl: A large bowl to serve the pasta once it is cooked and combined with the sauce and other ingredients.
Wooden Spoon or Spatula: For stirring the ingredients in the saute pan.
Chef's Knife and Cutting Board: For preparing the garlic, spinach, broccoli, red bell pepper, and chicken.
Grilled Shrimp: Swapping mesquite grilled shrimp for the chicken adds a smoky flavor that boosts the dish's richness.
Garlic Bread: A side of warm garlic bread provides a perfect vehicle for soaking up the Alfredo sauce.
Caesar Salad: A Caesar salad introduces crisp romaine and a tangy dressing, bringing a fresh contrast to the rich pasta.
Chili Oil Drizzle: Adding a drizzle of chili oil can provide a kick of heat, balancing the rich creaminess of the sauces with a spicy note.
Lemon Zest: Sprinkling fresh lemon zest on top before serving adds brightness, which can help cut through the richness of the Alfredo sauce.
Wine Pairings
Chardonnay: Look for an unoaked or lightly oaked Chardonnay. Its rich, buttery texture complements the creamy Alfredo sauce.
Sauvignon Blanc: This wine often has bright acidity and citrus notes that can balance the richness of the Alfredo. Opt for a grassy, herbaceous one to make the flavors of the pesto stand out.
Pinot Grigio: A good choice for something crisp and refreshing. The light body and citrus undertones will smoothly cut through the creamy richness.
Other Alcohol Pairings
Daiquiri: A classic daiquiri can work companionably with Rasta Pasta. Its citrus notes, paired with rum's sweetness, perfectly offset the richness of the Alfredo.
Sangria: A nice, fruity sangria could bring sweetness that matches the roasted red bell pepper without overwhelming the dish. Go for a white sangria for a more refreshing choice.
Belgian Witbier: This beer, often brewed with spices like coriander, will pair perfectly with the vibrant flavors of the dish. Its slight fruitiness will help lighten the meal.
Non-Alcoholic Pairings
Sparkling Water with Lime: This effervescent drink adds a zesty touch that will enhance the overall flavors of Rasta Pasta without weighing it down.
Coconut Water: Its lightly sweet, tropical flavor will echo the Mediterranean vibes of your meal.
Herbal Iced Tea: Opt for a lightly sweetened herbal iced tea, like mint or hibiscus. These add a refreshing touch that complements the fresh veggies without clashing with the creamy Alfredo sauce.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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reviews & comments
This is missing a key ingredient to make it spicy... like red pepper flakes, etc.
Rainforest Cafe uses a walnut pesto sauce in this recipe.