Pasta Prima Rosa Recipe
Tomato accents added to alfredo makes a prima rosa sauce. You’ll love this fresh, simple and delicious dish. Tossed with fresh sautéed chicken and gemelli pasta. Substitute shrimp add $2.00.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Chicken
Sauce
Method
Cooking Pasta
- 1
Boil the Pasta
In a large pot, bring salted water to a boil. Add the gemelli pasta and cook according to package instructions until al dente. Drain and set aside.
Cooking Chicken
- 2
Sauté the Chicken
In a large skillet, heat olive oil over medium heat. Season the chicken breasts with salt and black pepper. Add the chicken to the skillet and cook for about 5-7 minutes on each side, or until cooked through. Remove from skillet and let rest before slicing into strips.
Making the Sauce
- 3
Prepare the Sauce
In the same skillet used for the chicken, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer.
- 4
Combine Ingredients
Stir in the tomato puree, grated Parmesan cheese, chopped basil, and red pepper flakes. Continue to cook for about 3-5 minutes, stirring frequently until the sauce thickens slightly.
Combining Everything
- 5
Mix Pasta and Sauce
Add the cooked gemelli pasta and sliced chicken to the skillet with the sauce. Toss everything together until the pasta and chicken are well coated with the prima rosa sauce.
Serving
- 6
Serve
Divide the Pasta Prima Rosa into serving bowls. Optionally, garnish with additional fresh basil or grated Parmesan cheese if desired. Serve hot.
