Name: Fifty West Brewing Company- Chillicothes Pasta Package Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 8 oz dry pasta (penne, fusilli, or spaghetti); 2 l water; 1 tbs kosher salt (for boiling); 1 tbs extra-virgin olive oil; 1 cup zucchini, sliced into 1/4-inch half-moons; 1 cup bell pepper, thinly sliced; 1 cup cherry tomatoes, halved; 1 cup red onion, thinly sliced; 2 cloves garlic, minced; 1 tbs olive oil (for sauté); 1 tsp salt; 1 tsp black pepper; 10 oz boneless skinless chicken breast; 1 tbs olive oil (for marinade); 1 tsp lemon juice; 1 clove garlic, minced; 1 tsp dried oregano; 1 tsp salt; 1 tsp black pepper; 1 cup Marinara sauce (store-bought or homemade); 3 tbs Pesto (basil pesto, prepared); 3 tbs Alfredo sauce (prepared or homemade); 6 leaves fresh basil leaves, torn (if using pesto or marinara); 2 tbs parmesan cheese, grated; 1 tsp red pepper flakes (optional)

Method

Pasta base (per 2 servings)

Boil pasta

Fill a large pot with 2 liters of water and bring to a rolling boil. Add 1 tablespoon kosher salt. Add 8 oz dry pasta and cook according to package instructions until al dente (typically 8–12 minutes depending on shape). Reserve 1/2 cup (120 ml) of pasta cooking water, then drain the pasta and toss immediately with 1 tablespoon olive oil to prevent sticking. Set aside.

Vegetarian option

Sauté vegetables

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 2 minced garlic cloves and cook 30 seconds until fragrant. Add sliced zucchini, bell pepper, red onion, and cherry tomatoes. Season with 1 teaspoon salt and 1 teaspoon black pepper. Sauté, stirring occasionally, until vegetables are tender and slightly caramelized, about 6–8 minutes. Remove from heat and keep warm. (If choosing grilled chicken, skip this section or serve vegetables as a side.)

Grilled chicken option

Marinate chicken

Combine 1 tablespoon olive oil, 1 teaspoon lemon juice, 1 minced garlic clove, 1 teaspoon dried oregano, 1 teaspoon salt, and 1 teaspoon black pepper in a bowl. Add 10 oz chicken breast (sliced crosswise into 1/2-inch cutlets or pounded to even thickness) and toss to coat. Let marinate for at least 10 minutes (up to 30 minutes).

Grill or sear chicken

Heat a grill pan or skillet over medium-high heat. Add a light coat of oil or spray. Grill/sear chicken for 3–5 minutes per side until internal temperature reaches 165°F (74°C) and juices run clear. Remove and let rest 3–5 minutes, then slice into strips. Keep warm.

Sauce choices (choose one)

Marinara

Warm 1 cup marinara sauce in a saucepan over medium-low heat until simmering. If sauce is too thick, whisk in 2–3 tablespoons reserved pasta water to loosen. Add the drained pasta to the sauce and toss to coat evenly for 1–2 minutes. If using vegetables, fold them in now. Plate and garnish with torn basil and grated parmesan.

Pesto

Place 3 tablespoons pesto in a large bowl. Add the hot drained pasta and toss vigorously, adding 2–4 tablespoons reserved pasta water as needed to make a creamy coating. Fold in sautéed vegetables if using. Plate and top with torn basil (optional) and grated parmesan.

Alfredo

Warm 3 tablespoons Alfredo sauce gently in a skillet with 2–4 tablespoons reserved pasta water until smooth and silky. Add the drained pasta and toss to coat, heating 1–2 minutes. Stir in sautéed vegetables if using. Plate and garnish with grated parmesan and a sprinkle of black pepper or red pepper flakes if desired.

Finishing & serve

For vegetarian: Serve the sauced pasta topped with sautéed vegetables, 2 tablespoons grated parmesan, torn basil leaves, and a pinch of red pepper flakes if desired. For grilled chicken: Place sliced grilled chicken atop the sauced pasta (or toss with the pasta briefly), then finish with 2 tablespoons grated parmesan, torn basil (if appropriate for chosen sauce), and red pepper flakes to taste.