⏱ 20 mins 𐃸 Servings- 4
Get ready to indulge in a burst of flavors with Karine's Pasta Primavera, Each
bite offers a tantalizing combination of flavors, from the smokey chicken to the
bright and zesty sauce, all enhanced by the luxurious truffle from our Black Gold
seasoning. Prepare to delight your taste buds with this gourmet twist on a classic
For the Chicken -
1 LB of Chicken Tenderloins or breast, boneless
1 Tbsp of Extra Virgin Olive Oil
1 Tsp of Cajun Voodoo, Mom Cave Foods
1 Tsp of Cave Man BBQ, Mom Cave Foods
For the Pasta Primavera –
1 Large Yellow, Orange, and Red Bell Pepper, diced
6 Tomatoes on the vine, diced
2 cups of Spinach,
5 cloves of garlic, minced
1/2 Red Onion, diced
1 cup of Parmesan Reggiano, grated
1 cup of Half and Half
Fidanzati Capresi Pasta, whole package
4 Tbsp of Extra Virgin Olive oil
1 Tbsp of Oregano
1 Tbsp of Roma Pizza Seasoning, Mom Cave Foods
2 Tbsp of Black Gold Seasoning, Mom Cave Foods
2 Tbsp of Mother of Everything seasoning, Mom Cave Foods
First, in a medium-sized bowl, add 1 pound of chicken tenderloins, 1 Tbsp
of Olive oil, 1 Tsp of Cajun Voodoo, and 1 Tsp of Cave man bbq, combine all the
flavors together using your hands by rubbing the seasonings onto the chicken.
Cover the top of the bowl and let it marinate for 20-25 minutes.
Now, slice 1 Yellow, Red, and Orange bell pepper in half, then slice the
pepper vertically in small lines to the end then horizontally to create diced
peppers, set aside. Then, repeat the same process with 6 tomatoes and 1/2 a
red onion to dice and set aside. In a medium-sized pot on medium heat, add 4
Tbsp of Olive oil and allow 3-4 minutes for the heat to develop into the oil. Then,
crush 1 Tbsp of Oregano into the oil, along with 1 Tbsp of Roma Pizza
seasoning, stir together the ingredients, and allow 2 minutes to develop flavor.
Next, add 5 cloves of minced garlic and 1/2 of a red onion, cook for 2-3
minutes then add in all of the diced peppers into the pot. Allow the peppers to
soften for 5-6 minutes, then add the diced tomatoes and lower the heat to
medium-low, then cover the pot with the lid, stirring occasionally for 5 minutes.
Now, in a separate pan on medium heat, add the marinated chicken and fry for 5
minutes on each side, then allow the chicken to rest for 5-8 minutes. Then, slice
the chicken into large cubes and set aside.
Now, uncover the lid to the pot and add 2 cups of spinach, stir together
with a wooden spoon, then cover the top and cook for 2 minutes. Then, add the
cubed chicken into the pot, along with 1 cup of half and half, stir together then
turn the heat up to a medium-high for 3-4 minutes. Then, add 1 cup of grated
Parmesan, 2 Tbsp of Mother of Everything, and 2 tbsp Black gold seasoning, stir
to combine flavors then lower heat to medium.
Then, add the pasta into boiling water and cook for 10-11 minutes until the
pasta is cooked. Then add the cooked pasta into the sauce, remove the pot from
heat, and gently mix until the pasta is well coated in the sauce. Serve with a
sprinkle of Parmesan on top and enjoy!