Tuesday, March 30, 2010

3/29/10 - Chicken Rosa

With the weather getting crazier by the day (last week it was 80 and sunny now its 45 and pouring) and my health only somewhat improved (officially bronchitis), I decided to rely on a shortcut that was sent to me a month or so ago by Foodbuzz Featured Publisher's Tastemaker program, Bertolli's Four Cheese Rosa Sauce. Since Spring is officially sprung, I wanted to include some fresh veggies to give this dish a little of a more healthful spin (if that is possible when using an Alfredo base). I also tried to cut down on the amount of pasta used so that there was a good balance of vegetables, proteins (boneless, skinless chicken breast) and starches.

This dinner was slightly reminiscent of Mac & Cheese because of the cheese based sauce however it was more elegant than even the most adult versions. With a nice light tomato base, the cheesy Alfredo sauce was the perfect companion to the large chicken chunks. The fresh green taste of the vegetables and parsley, especially,  kept it from being too rich and creamy. It was really tasty and fast dinner that got good reviews from my dinner table.

Chicken Rosa
4 c cooked & rinsed Campanelle Pasta
3 boneless skinless chicken breast - cut into 1" chunks
4 c Bertolli Four Cheese Rosa Sauce
1 med zucchini - diced into half moons
1 c button mushrooms - diced
1/2 red bell pepper - diced
1 shallots - diced finey
2 scallions - diced (white parts only)
2 tbsp fresh parsley diced
2 cloves garlic - diced
1 tbsp olive oil

1) In a large wok pan - heat oil and begin to brown garlic
2) Add diced chicken to pan - after 3 min flip to promote even cooking
3) Once chicken in browned add shallots and pepper - allow to sweat
4) Add mushrooms and zucchini and cover pan - turn to med heat
5) Once softened, add 1 c of Four Cheese Rosa Sauce - stir to combine
6) Add pasta to wok pan and mix thoroughly
7) Add remaining sauce and fresh parsley - stir to coat

Another options for this dish would be to leave the chicken breasts whole (saute them separately) and plate with the pasta base under the whole chicken to but more focus on the protein.

To make this dish suitable for vegetarians you can substitute canellini beans for the chicken without affecting the flavors.

1 comment:

The Duo Dishes said...

This is probably one of our favorite sauces. A lot of people have used it in creative ways, just like you. It's sooo cheesey!

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