Monday, November 29, 2010

Pasta Bravo

I was looking online for new recipes and came across
this one from The Piggly Wiggly that looked simple and delicious. We don't have a Bravo restaurant here in the West Coast, but they apparently have a dish there called the Pasta Bravo. This recipe only required 6 ingredients and 2 steps. However, if you make the chicken it calls for from scratch, it'll take more than 6 ingredients. I just pounded some chicken flat, seasoned with salt and pepper, then drenched it in flour and fried them. Or you can use ready-made chicken nuggets like she did in her recipe.

I had saved this recipe for a while now, because I haven't found the time to pick up some Alfredo Sauce from the Olive Garden. We had lunch there last week and I finally got to pick some up. The recipe emphasizes to use either homemade Alfredo sauce or buy some from Olive Garden. So that's just what I did. Then I picked up some Tomato & Basil Marinara and a jar of Roasted Red Pepper from Trader Joe's. Finally, I made this dish and it was as easy as 1-2-3. Make this and you'll definitely impress.

8 oz penne pasta (cooked according to package directions)
cooked chicken
1 Tbsp. butter
8 oz mushrooms, sliced
1 pint (2 cups) Alfredo Sauce
1 pint (2 cups) Marinara Sauce
7 ounces roasted red peppers

1) Melt butter in a saucepan and saute mushrooms until cooked. Set aside.

2) In a blender, combine Alfredo sauce, marinara sauce and red peppers. Blend until smooth. Pour in another saucepan and bring to a low boil. Remove from heat.

3) Assemble by placing pasta on the plate, topped with chicken, then mushrooms. Pour sauce on top and add shredded Parmesan cheese for garnish.

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