I have a family of pasta lovers-we love pasta in every size, shape, and sauce imaginable. We especially enjoy pasta with chicken, including our all-time favorite, Parmesan Chicken. To make this recipe, I turned to Smart & Final to get the ingredients I needed.
Did you know that all of the La Romanella pastas are organic, and made through hand-made bronze dies? Smart & Final carries more than just La Romanella pasta, though, they also have marinara sauce, jarred spaghetti sauce, bread crumbs, Parmesan cheese, mozzarella, and frozen garlic bread (I used several of these in my recipe.) They even have La Romanella balsamic vinegar, and biscotti, making Smart & Final a one-stop shop for Italian dinner! To see my shopping experience at Smart & Final, as well as the La Romanella products I used in my dish, see my Google + story here.
Right now, when you purchase any La Romanella products at Smart & Final, you have an opportunity to not only have a gourmet dinner, but you can win some great prizes! Purchase some La Romanella products at Smart & Final, take your receipt and go online to http://www.smartandfinal.com/LaRomanella2012/ Enter the code from your receipt, and you will be entered to win the Grand Prize of a weekend trip for 2 to an Italian-inspired resort in Las Vegas. You can also win one of eight (8) $50 Smart & Final Smart Cash cards, by voting on the the La Romanella recipe of the week (such as mine). Two $50 gift cards will be awarded each week between February 8th and March 6th, 2012. (No purchase is necessary, see rules for details.)
Now for my recipe…I used La Romanella Farfalle for this recipe, but you could use any shape of La Romanella pasta-I felt the Farfalle, a bow-tie shaped pasta, would hold the thicker rose’ sauce better. The rose’ sauce is made with marinara sauce, and then blended with a garlic-Parmesan cream sauce. The sauce is lighter, with a creamy texture, a perfect compliment to the mushrooms, peas, and chicken.
La Romanella Farfalle with Parmesan Chicken, Mushrooms, and Peas in A Rose’ Sauce
- 3-4 Boneless, skinless Chicken Breasts
- 1/2 c. La Romanella Italian Bread Crumbs
- 1/2 c. La Romanella Grated Parmesan Cheese
- 4 Tbsp. Butter
- 3-4 Cloves Garlic, Peeled and Sliced
- 2 (28 oz) Cans La Romanella Marinara Sauce
- 1/4 c. La Romanella Grated Parmesan Cheese
- 3 Tbsp. La Romanella Olive Oil
- 1/2 c. Onion, Peeled and Minced
- 2 Cloves Garlic, Peeled and Minced
- 1/2 – 3/4 c. Mushrooms, Cleaned and Sliced
- 1/3 c. Frozen Peas
- 1/2 c. Heavy Cream
- 2-3 Cloves of Garlic, sliced
- 2 Tbsp. La Romanella Grated Parmesan Cheese
- 3 Tbsp. Grated Mozzarella
- 1 (16 oz) Package La Romanella Farfalle (Bow Tie pasta)
- *La Romanella Frozen Garlic Bread
Preheat the oven to 375 degrees. Cut the chicken into 3-4 inch pieces.
Melt the butter in a small saute’ pan, add the sliced garlic, and saute’ on medium low for about 6 minutes.
Mix together the bread crumbs and Parmesan cheese. Dip the chicken into the garlic butter, then into the bread crumb/Parmesan cheese mixture, and lay on an aluminum foil-covered baking sheet.
Drizzle the garlic butter over the top of the chicken, and place the pan in the oven. Bake for about 20 minutes.
Pour the cans of marinara sauce into a large stock pot, and mix in the Parmesan cheese. Heat on medium low, stirring occasionally. Pour the olive oil into a medium saute’ pan, and heat on medium-low. Add the onion and garlic, and saute for about 4 minutes. Add the mushrooms, and continue to saute’ for approximately 6 minutes. Add the peas, and turn the pan off.
Cook the Farfalle according to package instructions, and drain.
In a small separate saucepan, pour in the heavy cream and garlic slices (2-3 cloves) and heat on medium, stirring occasionally so it does not stick, about 8 minutes. Slowly stir the garlic cream into the Marinara sauce, whisking to mix.
Using a ladle, spoon about a cup of the rose’ sauce into the mushroom/pea mixture. Turn the stove to medium, add the Parmesan and mozzarella cheese, and stir until melted into the sauce. Spoon the Farfalle in a pasta bowl or plate, place the slices of chicken over the pasta, and ladle the mushroom/pea rose’ sauce over the top.
Sprinkle with extra Parmesan cheese for taste, and serve with the La Romanella garlic bread. Delizioso!
Disclosure: This project has been compensated as part of a social shopper insights study for #collectivebias #CBias but this recipe and my opinions are 100% my own!
Latest posts by Julie Cohn (see all)
- Cranberry Apple Cider Mimosas - 11/23/2015
- Au Gratin Brussels Sprouts - 11/20/2015
- Smirnoff Ice Raspberry Peach Bellini Float - 11/20/2015
- Ultimate Thanksgiving Cooking Hacks (With A Printable Check List) - 11/19/2015