Back in Minnesota, where my husband and I used to live, there's a little place known as the Mall of America. You may not have heard of it, but it's a quaint little place with shops and restaurants. One of the restaurants that we like to go to when we visit is The Rainforest Cafe. Without fail, every time we eat there my husband orders the Rasta Pasta. I have a salad that I order every time, but I usually sneak a bite or two of his because it is so delicious. It's a creamy, pesto-alfredo-broccoli-spinach-chicken pasta dish that tastes so good I can understand why he never orders anything else. Since we're far away from any Rainforest Cafes right now, and since I'm always looking for dinners that Devon will eat I decided to make my own version of Rasta Pasta. It's pretty close, and can be really easy to make if you use jarred alfredo and pesto. If you are familiar with this site you know how much I love making food from scratch, but every once in a while a semi-homemade meal helps get dinner on the table quickly.
Rasta PastaPublished 11/29/2010
- 14 oz box farfalle (bowtie) pasta
- 2 cloves of garlic, minced
- 1 tablespoon butter
- 2 cups chopped broccoli florets
- 2 cups packed spinach leaves
- 1 large roasted red pepper (jarred is fine)
- 2 cups chopped cooked chicken
- 3 cups prepared alfredo sauce (light is fine)
- 1/4 cup prepared basil pesto
- 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 cook, stirring frequently, until it starts to wilt. Add 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.
Prep Time: 5 min
Cook time: 15 min