Rasta Pasta

By bklynmommy

I think I have (temporarily) found my new favorite meal. I really love pasta dishes, but this one takes the cake. The flavor is fabulous! My kids took one look at it and said (and I quote) "Oh! This is going to be good!" And they were absolutely right. Not only was it delicious, but it was quick and easy too.

Ingredients

• ALFREDO SAUCE:
• 1 box (14 ounce) farfalle (bow tie) pasta
• 2 cloves garlic, minced
• 1 tablespoon butter
• 2 cups broccoli florets
• 2 cups packed spinach leaves
• 1 large roasted red pepper (jarred is fine)
• 2 cups cooked chicken, cut into bite size pieces
• 3 cups prepared Alfredo sauce (recipe below)
• 1/4 cup prepared basil pesto
• Makes about 1 1/2-2 cups
• 1/3 cup butter
• 1 tablespoon flour
• 1 2/3 cup whipping cream
• 1/3 cup skim milk
• 1/4 teaspoon oregano
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• Pepper
• 1/3 cup Parmesan cheese, shredded

Details

Adapted from mommys-menu.blogspot.com

Preparation

Step 1

Cook pasta according to package directions, and with 3 minutes remaining for the pasta cooking time, add the broccoli florets to the pasta pot to cook.

While pasta is cooking, saute the garlic in olive oil in a large skillet over medium heat for 30 seconds. Add spinach and broccoli, red pepper and grilled chicken and toss to combine. Stir in Alfredo sauce and pesto and cook until warm, about 5 minutes.

Drain pasta and add to the skillet. Toss to combine everything and serve.

In sauce pan, melt butter. Then add flour and mix until smooth. Mix in cream, milk, oregano, garlic powder, salt, and pepper. Bring to boil and then simmer until sauce is decreased by half and thickened. Stir in Parmesan cheese until melted. Pour sauce over cooked fettuccine and toss