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chicken and broccoli pasta with rosa sauce and parsley garnishing

Chicken and Broccoli Pasta With Rosa Sauce

Tender chicken, al dente pasta, flavorful rosa sauce and healthy vegetables for a perfect combination.
Prep Time 30 mins
Cook Time 25 mins
Servings 6

Ingredients
  

  • 6 cups frozen diced chicken
  • 4 cups dried farfalle pasta 12 oz.
  • 4 cups frozen broccoli florets
  • 1 cup frozen peas
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 onion
  • 2 cloves garlic
  • 24 oz. marinara sauce
  • 2 tablespoons garlic and herb seasoning
  • 1 ½ tablespoons red wine vinegar
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¾ cup whipping cream
  • grated parmesan cheese
  • 2-4 tablespoons extra-virgin olive oil

Instructions
 

  • Heat a pot of water to boil. When ready, add farfalle pasta and cook until al denté, about 9-11 minutes. Then drain and set aside. You can toss with a little olive oil to keep from sticking.
  • Heat 1-2 tablespoons of olive oil in sauté pan. Add frozen chicken to pan and brown until cooked through (about ten minutes). Season with a little salt and pepper and garlic and herb seasonings. Remove chicken from pan and set aside.
  • Dice peppers and onions. Mince garlic. Add another 1-2 tablespoons of olive oil in pan. Add peppers and onions and sauté until onions are translucent. Add minced garlic and sauté a minute or two more. Season with a little more salt and pepper and garlic and herb seasonings.
  • Meanwhile, heat frozen broccoli in microwave for 5-6 minutes. Add frozen peas to pan and sauté for a minute. When broccoli has just barely defrosted, add to pan as well.
  • Pour 1 ½ tablespoons of red wine vinegar in pan to deglaze. Then add the marinara sauce and cream. Add cooked chicken and pasta to the sauce pan. Stir sauce to coat everything, but be careful not to over mix.

Notes

Serve with garlic toast or breadsticks and a fresh green Italian salad.
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