Wednesday, May 18, 2011

Signature pasta recipe :)

Although I am not Italian, I love pasta. I love, love, love it. Creating one that my family will love, is a great way for me to keep pasta in the house, and it will never get old.

I have a recipe. It started with my mother in law, but I changed it, and made it my own.

You need Ziti noodles, 1 boneless skinless chicken breast per person (at a minimum). 2 cans (or more as needed) of Ragu Cheesy Alfredo sauce. And herbs such as: thyme, oregano, bay leaf, basil, kosher salt, and pepper.

Boil the chicken breasts in a pan of hot water. You want at least enough water to cover the chicken. Boil over medium heat. Slow and steady wins the race. If you put it on high, my experience is that it will boil and start to over boil the edges of the pan, and the inside will not be cooked. So cook it on medium heat, and it will cook right.  Add in 1 bayleaf, and a few pinches of the other herbs/spices, thyme, oregano, basil, etc. I find its better to crush the herb in your fingers before sprinkling in the pan. Put a few shakes of kosher salt ( I love to cook with this ), and a shake or two of pepper.

While the chicken is cooking. Start to boil your noodles. cook all the way through. Strain, do not rinse. Place back in pot, and do not put back on the hot burner. Put on a burner that has not been in use. 

While the chicken is cooking, you will see white stuff floating around. That is the fat coming off the chicken. Its awesome to see that. Personally, I hate the fat on chicken, so when I realized that the fat boils off, I was so happy. What I do to check the chicken to make sure its done, is to take the chicken breast out of the pan. Place on a plate, and cut lengthwise into strips. If it is done, you do not have to put back into the pan. If it is not all the way done, than put the strips back into the pan and let cook until done. Usually for me, about 20-30 min cooks the chicken all the way. Once the slices are done, cut into smaller bite size pieces. Mix the pieces into the cooked noodles. Then add the jars of Ragu Cheesy Alfredo sauce. Mix well to incorporate. If you need to put back on burner to heat it up, do it, but be careful. You don’t want it to over cook or burn.

Serve it up on a plate, with either garlic bread or french bread (my fav). Simple salad on the side with Italian dressing makes it much better. 

That is my Favorite pasta dish.


Ok, so on Facebook, Carrabba’s has a Personality Quiz on Facebook. I took it, and my results are: “Carrabba’s Tag Pic Pac is a classic with a tasty twist, perfect for someone who likes to put their own twist on things! You’re vivacious with zest for life. And since you like everything in life to be full-flavored, you wont be let down when you taste this tagliarini pasta with Picchi Pacchiu sauce. "  Hmm. They think I would like this? I don’t know. I am not too fond of spaghetti/angel hair noodles…  And I don’t like chunks of tomatoes.


Heres some info for you!

Carrabba’s Signature Pasta Meals and New Limited Time Offers
Signature Pasta Meals, featuring seven distinctive dishes served with choice of soup or fresh salad starting at $10. There’s no better place than Carrabba’s to enjoy a complete Italian meal – any day of the week.
CARRABBA’S PASTA: Carrabba’s makes every pasta dish by hand with the freshest ingredients.  Pasta is cooked perfectly every time and signature sauces are made from scratch daily. Creative flavors and combinations of ingredients are part of Carrabba’s authentic family recipes as well as new creations.
LIMITED TIME OFFERS: Now through July 2011.
Featured Signature Pasta Meal:
Pasto Rambo – Named for the chef who created it, it’s made with shrimp tossed with imported Italian linguine, spinach, mushrooms, and tomatoes sautéed in our basil lemon butter sauce. Lobster is available instead of shrimp for an additional cost.
Other Limited Time Offers:
Parmesan-crusted Chicken – Topped with fresh arugula and grape tomatoes tossed in a hand-prepared lemon vinaigrette, served with choice of side. Substitution of wood-grilled chicken also available. Pairs well with Estancia Pinot Grigio.
Prosciutto-Wrapped Pork Tenderloin – Three pork tenderloin medallions wrapped with prosciutto, wood-grilled and topped with an apple and fig infused port wine sauce, served with the vegetable of the day. Pairs well with Coppola Pinot Noir.
Limoncello Bread Pudding – Back by popular demand! Brioche bread pudding made with fresh Madagascar vanilla beans and a rich custard, served hot out of the oven. Topped with Blue Bell vanilla ice cream and drizzled with Carrabba’s homemade Caravella Limoncello liqueur sauce.
Now Introducing:
Peach SangriaCarrabba’s new light and fruity Peach Sangria blends Copper Ridge White Zinfandel, Absolut Apeach vodka and Patrón Citrónge with a splash of citrus. Topped with a fresh lemon wedge and strawberry, it’s a taste of the Amalfi Coast in spring.
Locations: Visit for the closest Carrabba’s location. There are more than 230 locations nationwide.
About Carrabba’s:
Johnny Carrabba and Damian Mandola founded the first Carrabba’s Italian Grill in 1986 in Houston, Texas. Today, there are 232 Carrabba’s Italian Grill locations around the country, run by passionate local proprietors focused on delighting guests with fresh, made-to-order Italian cuisine and the ultimate dining experience. Carrabba’s serves dinner seven nights a week in a casual environment that pairs innovative dishes and a complementary wine list with abundant hospitality. For on-the-go guests, Carrabba’s also offers convenient Carside Carry-Out. To learn more about Carrabba’s, please visit
Carrabba’s Pasta Personality Quiz on Facebook - Take the quiz to see how your personality compares to some of Carrabba’s signature pasta dishes!

Follow Carrabba’s on Twitter: @Carrabba’s

Carrabba’s on Facebook


“I wrote this blog post while participating in the SocialMoms and Carrabba’s blogging program, for a gift card worth $50. For more information on how you can participate, click here.”

1 comment:

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