PASTA WITH RASPBERRY GLAZED CHICKEN
A delicious and filling veggie and chicken pasta in a homemade sauce that uses our heritage Raspberry Salsa. A delicious weeknight meal.
12 oz. Pasta, wide cut, assorted colors
1 1/2 lb. Chicken breast, skinless, cut into 1/4-in. by 4-in. strips
2 Tbsp. Cajun spice
3 Tbsp. Extra-virgin olive oil
1 cup Tomatoes, diced
2 Serrano Chiles, stems and seeds removed, minced, optional
1/2 lb. Zucchini and yellow squash, cut very thin lengthwise
2 cups Robert Rothschild Farm Raspberry Salsa
1 cup Chicken broth
1/2 cup White wine
Cilantro, chopped, for garnish
Cook the pasta in boiling salted water until cooked, about 5 - 8 minutes. Dust the chicken with the Cajun spice and sauté in the oil in a large frying pan for 5 minutes. Add tomatoes, squash and sauté for an additional minute. Add the rest of the ingredients, except the cilantro, simmer for 1 minute. Mix the pasta with chicken sauce, garnish with the cilantro and serve.