Description
A delicious and filling veggie and chicken pasta in a homemade sauce that uses our heritage Raspberry Salsa. A delicious weeknight meal.
Prep Time:
Cook Time:
Total Time:
Total Servings: 4 servings
Cook Time:
Total Time:
Total Servings: 4 servings
Ingredients
- 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
Instructions
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.