Raspberry Pasta

Ingredients

  • 1 Fully Cooked Rotisserie Chicken
  • 12 Oz. Egg Noodles (The Nice ‘n thick ones)
  • 1 Chopped Zucchini
  • 1 Chopped Medium Onion
  • 3 Cloves Diced Garlic (I know - Raspberries and garlic, but trust me. It tastes great.)
  • 1/4 C. Water
  • 2 Tbsp. Vinegar
  • 13 Oz. Raspberry Preserves (Jam)
  • 12 Oz. Rasperries (Half for Garnish and half for your delicious sauce)
  • Vegetable Oil
  • Salt and Pepper

Steps

  1. Start the water for the pasta. Once it’s ready, cook the pasta, then strain it. Make sure you put a little vegetable oil in the water to stop the pasta from sticking. In the meantime:
  2. Prepare your vegetables and wash the raspberries.
  3. Sauté the vegetables in a little olive oil. Once the vegetables are done, turn off the stove pull the chicken apart with your hands. Place the chicken in the pot with the vegetables.
  4. In a large saucepan combine the jam, half the raspberries, the water and the vinegar. Turn the heat on low, stirring gently until everything is mixed. Add a little more vinegar if you want the sauce sourer. (Weird word, sourer.)
  5. Serve pasta first, then veggie/chicken mix, then sauce. Enjoy the burst of flavor and season to your maximum enjoyment with salt and pepper.

 

Print Friendly and PDF

Summer’s red bounty is back in full force packing a delicious punch in this fantastic recipe. Ripe raspberries provide for a great pasta sauce base. Their sweet and tart flavor makes you want to lick your plate until it’s all gone. (That’s a perfectly acceptable thing to do.)

Serves 4 - From the Teen-Recipes.com Kitchen

rasppasta

Your donation helps Teen-Recipes.com to keep putting up delicious recipes like this one.