Raspberry Pasta


  • 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


  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.


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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


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