CREAMY GARLIC CHICKEN PASTA {WITH TOMATO & SPINACH}
Chicken pasta in a garlic tomato cream sauce is the ultimate comfort meal. Made with pasta, chicken, spinach, seasonings, lots of yummy garlic, and parmesan cheese, you can make this incredible dish in under 30 minutes!
Provided by Layla
Categories Main Course
Number Of Ingredients 14
Steps:
- Prep Pasta: Boil water in a large pot and cook pasta al dente according to package instructions.
- Season both sides of chicken breasts with salt garlic powder, Italian seasoning, paprika, and a generous pinch of salt and pepper.
- Heat olive oil in a large heavy duty pan over medium-high heat and cook chicken breasts 5 minutes per side or until cooked through. Remove from heat and set aside.
- To the same pan, add the butter and garlic and cook for 1 minute or until fragrant. Add the tomato and spinach and cook 2-3 minutes or until the tomato and spinach are soft and wilted.
- Reduce the heat and add the heavy cream and parmesan cheese. Whisk until fully incorporated and creamy. Add a pinch of salt and pepper to taste.
- Drain pasta and slice chicken into thin slices or cubes and return to the same pan. Stir to combine and serve!
Nutrition Facts : ServingSize 1 serving, Calories 639 kcal, Carbohydrate 41 g, Protein 28 g, Fat 41 g, SaturatedFat 22 g, Cholesterol 168 mg, Sodium 281 mg, Fiber 2 g, Sugar 2 g
RAINFOREST CAFE'S RASTA PASTA RECIPE
Provided by á-174942
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Drain well and set aside. In a 10-inch saute pan, saute garlic in olive oil. Add spinach, broccoli, red pepper and grilled chicken; toss to combine. Stir in Alfredo sauce and pesto; simmer an additional 5 minutes. Reheat pasta if necessary under hot running water in a strainer; pour into a pasta bowl. Pour Alfredo sauce mixture over bow ties. Sprinkle with Italian seasoning and Parmesan cheese. This recipe yields 2 servings.
RAINFOREST CHICKEN AND PASTA
Based on a dish I had years ago at the Rainforest Cafe®.
Provided by SouffleBombay
Categories Chicken Pasta
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Stir together the paprika, garlic powder, onion salt, and red pepper in a shallow bowl. Coat the chicken breasts with the seasoning, and set aside.
- Heat 1 tablespoon of olive oil in a skillet over medium heat; cook and stir the corn, grape tomatoes, and green onions until the tomatoes are soft and begin to release their juice, about 5 minutes. Remove from the heat.
- Grill the seasoned chicken on the preheated grill until the chicken is no longer pink in the center and shows grill marks, 4 to 5 minutes per side. Transfer the grilled chicken breasts to a platter and allow to stand about 5 minutes.
- Bring a large pot of lightly salted water to a rolling boil; cook the fettuccini in the boiling water until cooked through yet firm to the bite, about 8 minutes. Drain.
- Combine the fettuccini, Cajun seasoning, 1 tablespoon olive oil, and any juices from the chicken in a large bowl; toss to coat evenly. Slice the chicken diagonally across the grain. Divide the pasta between 4 plates and top each plate with sliced chicken and corn-tomato mixture.
Nutrition Facts : Calories 598 calories, Carbohydrate 80.9 g, Cholesterol 67.2 mg, Fat 13 g, Fiber 7.9 g, Protein 39.9 g, SaturatedFat 2.3 g, Sodium 882.1 mg, Sugar 3.7 g
RAINFOREST CHICKEN AND PASTA
Based on a dish I had years ago at the Rainforest Cafe®.
Provided by SouffleBombay
Categories Chicken Pasta
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Stir together the paprika, garlic powder, onion salt, and red pepper in a shallow bowl. Coat the chicken breasts with the seasoning, and set aside.
- Heat 1 tablespoon of olive oil in a skillet over medium heat; cook and stir the corn, grape tomatoes, and green onions until the tomatoes are soft and begin to release their juice, about 5 minutes. Remove from the heat.
- Grill the seasoned chicken on the preheated grill until the chicken is no longer pink in the center and shows grill marks, 4 to 5 minutes per side. Transfer the grilled chicken breasts to a platter and allow to stand about 5 minutes.
- Bring a large pot of lightly salted water to a rolling boil; cook the fettuccini in the boiling water until cooked through yet firm to the bite, about 8 minutes. Drain.
- Combine the fettuccini, Cajun seasoning, 1 tablespoon olive oil, and any juices from the chicken in a large bowl; toss to coat evenly. Slice the chicken diagonally across the grain. Divide the pasta between 4 plates and top each plate with sliced chicken and corn-tomato mixture.
Nutrition Facts : Calories 598 calories, Carbohydrate 80.9 g, Cholesterol 67.2 mg, Fat 13 g, Fiber 7.9 g, Protein 39.9 g, SaturatedFat 2.3 g, Sodium 882.1 mg, Sugar 3.7 g
RAINFOREST CAFE RASTA PASTA FOR TWO OR THREE
Make and share this Rainforest Cafe Rasta Pasta for Two or Three recipe from Food.com.
Provided by Diana Adcock
Categories Chicken
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions.
- In a large skillet saute the garlic in olive oil.
- Add spinach and broccoli, red pepper and grilled chicken.
- Toss to combine.
- Stir in Alfredo sauce and pesto, simmer for 5 minutes.
- Drain pasta and pour into a bowl.
- Top with sauce and toss well.
- Sprinkle with Italian seasoning and Parmesan cheese.
Nutrition Facts : Calories 529.4, Fat 10.6, SaturatedFat 2.3, Cholesterol 97.2, Sodium 74.2, Carbohydrate 91, Fiber 7.2, Sugar 4.8, Protein 19.7
RAINFOREST CHICKEN AND PASTA
Based on a dish I had years ago at the Rainforest Cafe®.
Provided by SouffleBombay
Categories Chicken Pasta
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Stir together the paprika, garlic powder, onion salt, and red pepper in a shallow bowl. Coat the chicken breasts with the seasoning, and set aside.
- Heat 1 tablespoon of olive oil in a skillet over medium heat; cook and stir the corn, grape tomatoes, and green onions until the tomatoes are soft and begin to release their juice, about 5 minutes. Remove from the heat.
- Grill the seasoned chicken on the preheated grill until the chicken is no longer pink in the center and shows grill marks, 4 to 5 minutes per side. Transfer the grilled chicken breasts to a platter and allow to stand about 5 minutes.
- Bring a large pot of lightly salted water to a rolling boil; cook the fettuccini in the boiling water until cooked through yet firm to the bite, about 8 minutes. Drain.
- Combine the fettuccini, Cajun seasoning, 1 tablespoon olive oil, and any juices from the chicken in a large bowl; toss to coat evenly. Slice the chicken diagonally across the grain. Divide the pasta between 4 plates and top each plate with sliced chicken and corn-tomato mixture.
Nutrition Facts : Calories 598 calories, Carbohydrate 80.9 g, Cholesterol 67.2 mg, Fat 13 g, Fiber 7.9 g, Protein 39.9 g, SaturatedFat 2.3 g, Sodium 882.1 mg, Sugar 3.7 g
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