Pasta with Raspberry Glazed Chicken

Pasta with Raspberry Glazed Chicken

Pasta with Raspberry Glazed Chicken


Pasta with Raspberry Glazed Chicken robert rothschild, pasta, rasbperry, raspberries, chicken, raspberry salsa, dinner, recipe, dinner recipe, cajun, tomatoes, serrano chiles, meals with white wine, white wine sauce

A delicious and filling veggie and chicken pasta in a homemade sauce that uses our heritage Raspberry Salsa. A delicious weeknight meal.

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Cook Time:
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Total Servings: 4 servings


  • 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.