Chicken Pasta Rosa

I’m in the mood for Italian…and I’d like to use up the remaining zucchini and onion from my last farmer’s market haul…combine the two Italian supper/summer veggies – add some grilled chicken and sauce and you’ve got the perfect tasty meal! Here goes…

Chicken Pasta Rosa
2 boneless skinless chicken breasts
salt & fresh ground pepper
dried oregano, basil & parsley
extra virgin olive oil
1 lb Barilla Mezzi Rigatoni
6 slices bacon, chopped
1 yellow onion, diced
3 garlic cloves, minced
1 large zucchini, chopped
28 oz Cento crushed tomatoes
1 cup chicken broth
1 teaspoon sugar
3/4 cup heavy cream
freshly grated Parmesan cheese

Season the chicken breasts with a drizzle of extra virgin olive oil and 1/2 teaspoon each salt, oregano, basil and parsley. Add a little fresh ground black pepper. Cook the Mezzi Rigatoni as package directs; drain and set aside. In a deep skillet heat one tablespoon extra virgin olive oil. Add the chopped bacon and cook two minutes. Add the diced onion and minced garlic and cook five minutes. Add the chopped zucchini and cook an additional five minutes. Pour in the crushed tomatoes and chicken broth. Season with 1 teaspoon salt, 1 teaspoon oregano and the sugar. Simmer 20 minutes. In the meantime using a grill pan, grill the chicken breasts 6 minutes on each side or until cooked through but still tender. Remove from heat and allow to sit a few minutes. Slice chicken on the diagonal. Stir the heavy cream into the tomato sauce and heat through. Toss the Mezzi Rigatoni and the Rosa sauce together until combined. To serve: Plate the pasta and top with sliced chicken and freshly grated Parmesan cheese. Serve immediately. Makes 4-6 servings.



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17 thoughts on “Chicken Pasta Rosa

  1. This looks like a great cacciatore variation I would like to try. I like the addition of the cream and bacon to add some depth of flavor instead of the usual mushrooms.

    Liked by 1 person

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