RAINFOREST CAFE RASTA PASTA FOR TWO OR THREE
Make and share this Rainforest Cafe Rasta Pasta for Two or Three recipe from Food.com.
Provided by Diana Adcock
Categories Chicken
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions.
- In a large skillet saute the garlic in olive oil.
- Add spinach and broccoli, red pepper and grilled chicken.
- Toss to combine.
- Stir in Alfredo sauce and pesto, simmer for 5 minutes.
- Drain pasta and pour into a bowl.
- Top with sauce and toss well.
- Sprinkle with Italian seasoning and Parmesan cheese.
Nutrition Facts : Calories 529.4, Fat 10.6, SaturatedFat 2.3, Cholesterol 97.2, Sodium 74.2, Carbohydrate 91, Fiber 7.2, Sugar 4.8, Protein 19.7
RAINFOREST CAFE'S RASTA PASTA RECIPE
Provided by á-174942
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Drain well and set aside. In a 10-inch saute pan, saute garlic in olive oil. Add spinach, broccoli, red pepper and grilled chicken; toss to combine. Stir in Alfredo sauce and pesto; simmer an additional 5 minutes. Reheat pasta if necessary under hot running water in a strainer; pour into a pasta bowl. Pour Alfredo sauce mixture over bow ties. Sprinkle with Italian seasoning and Parmesan cheese. This recipe yields 2 servings.
RASTA PASTA
While on vacation, we visited a restaurant where they prepared this delicious dish while we watched. Here is my interpretation of this colorful dish Mon.
Provided by Linda
Categories Main Dish Recipes Pasta Chicken
Time 45m
Yield 8
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender but still firm, about 8 minutes. Drain.
- Meanwhile, melt 1 tablespoon of butter in a wok or large skillet over medium-high heat. Add chicken pieces; cook and stir until browned. Season with blackened seasoning, and remove the chicken from the wok and set aside.
- Melt the remaining butter in the wok over medium-high heat. Add the garlic and onion; cook and stir until fragrant and beginning to brown. Add the green, red and yellow pepper strips, and season with red pepper flakes, curry powder, salt and pepper. Cook and stir until the peppers are hot. Return the chicken to the wok and pour in the spaghetti sauce. Heat through and serve over pasta.
Nutrition Facts : Calories 456.6 calories, Carbohydrate 68 g, Cholesterol 45.2 mg, Fat 9.6 g, Fiber 7 g, Protein 24.7 g, SaturatedFat 3.5 g, Sodium 1107.2 mg, Sugar 17.7 g
RASTA PASTA IN A BOAT WITH A CILANTRO CREAM SAUCE
This is an exotic dish with familiar ingredients that will transport you to the islands with your first bite. This family friendly dish is served in a "boat", topped with a cilantro cream sauce and sprinkled with tomatoes for a visually appealing island feast. Serve with fresh crusty bread and a bottle of wine for a special dinner for two. The Chicken can easily be left out to make this a great vegetarian main dish. The low fat options make this great for those on the South Beach Diet. This recipe was created for RSC #8.
Provided by NcMysteryShopper
Categories Peppers
Time 25m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Cook the squash in a large pot of boiling salted water for 12-14 minutes.
- Meanwhile, in a medium bowl combine the 2 tablespoons of oil with the lime and orange juices, ginger, garlic, cumin and chile. Season with salt and pepper, add chicken pieces and toss to coat. Set Aside.
- In a small bowl make the Cilantro Cream Sauce; blend the sour cream with the milk, cilantro and lime juice and season with salt and pepper. Set Aside.
- Carefully transfer the squash halves to a large bowl and let cool. (You can start on the next step while it is cooling) Using a fork and starting at 1 end of each piece of squash, scrape up and separate the strands. Pat dry with paper towels. Set Aside.
- In a large nonstick frying pan, heat 1 tablespoon of the oil over moderate heat. Sauté the onion, garlic and red pepper for one to two minutes. Add the chicken with its marinade and cook, stirring, until chicken is cooked through (4-5 minutes).
- Gently toss the chicken and vegetable mixture with the spaghetti squash and place in the empty squash shells for serving or place on plates. If you wish, you can place under broiler for a few minutes to darken the top.
- Top with the Cilantro Cream Sauce and sprinkle with the tomatoes.
Nutrition Facts : Calories 490.4, Fat 21.2, SaturatedFat 6.4, Cholesterol 102.5, Sodium 194.1, Carbohydrate 38.6, Fiber 1.7, Sugar 4.7, Protein 40.2
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