This primavera dish is one of my favorite recipes. The sauce is created by roasting cherry tomatoes with garlic and basil. The chicken was roasted the day before and then added to the hot pasta and tomato mixture, followed by the grated parmesan cheese and feta. The heat from the pasta and tomato sauce melt the cheese into a delicate sauce. Let the pasta rest in the sauce for a few minutes so it absorbs the flavor of the tomato sauce then add the broccoli and asparagus right before serving.
You could use penne but I used bow ties because I knew I would “quick start” my Tuna Pasta Salad with the leftover pasta. Roasting the chicken the day before also simplifies and expedites the cooking process for this dish.
1 cup diced chicken, previously roasted
2 cups dried bow tie pasta
2 tablespoons olive oil
1 clove garlic, crushed
1 handful roughly chopped basil
1/2 cup cherry tomatoes, sliced in half
1/2 cup sliced asparagus
1/2 cup broccoli heads
1/4 cup grated parmesan cheese
1/2 cup feta cheese
Salt and pepper to taste
- Boil the pasta until al dente. Reserve 1.5 cups of cooked pasta for the Tuna Pasta Salad.
- While the pasta is cooking, preheat oven to 350-degrees F. Place olive oil on a baking sheet. Toss on the tomato, basil and garlic. Give a stir to coat. Roast uncovered for 30 minutes.
- While the tomatoes are roasting, bring 1 cup of water to a boil in a saucepan. Toss in the asparagus and broccoli. Turn off the heat and let rest until the vegetables are bright green. Then drain and reserve. Don’t over cook!
- In a bowl largest enough to hold all ingredients, combine the hot pasta with the diced chicken. Add the cheeses and give a good stir. Add the tomato, basil, garlic mixture and let sit for five minutes while the pasta absorbs the sauce. Just before you are ready to serve add the vegetables.
- Salt and pepper to taste. Garnish with grated cheese and some fresh basil.