Naturally Pink Pasta for Two
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This Naturally Pink Pasta for Two is a twist on classic chicken pasta with Alfredo sauce. I use roasted beets and garlic in a classic Alfredo sauce for a vibrant twist on a classic dish. This Naturally Pink Pasta for Two makes the perfect Valentine’s Day dinner!
If you’re looking for more naturally pink recipes, check out some of my other favorites like Mixed Berry Hand Pies with Glaze, Valentine's Day S'More Bars, or Valentine's Day Charcuterie Board.
Table of Contents
Why You'll Love This Recipe
Naturally Pink: You will love this pasta because it’s naturally bright pink! This vibrant and Naturally Pink Pasta for Two makes a fun and festive dinner for Valentine’s Day!
Classic Flavors: While this Naturally Pink Pasta for Two may look bold, the flavor profile is incredibly classic. I make a nostalgic Alfredo sauce and just add in roasted beets and garlic to create this bold and vibrant sauce that tastes just like a nostalgic pasta!
Dinner for Two: This Naturally Pink Pasta for Two is an easy dinner if you’re a small household. It’s always just Delaney and me so, making smaller dinners is nice if we don’t want to eat leftovers multiple days in a row! Especially for Valentine’s Day, this recipe is perfect! This recipe makes about 4 servings or 2 servings if you want a larger portion. But, we had leftovers for just one day, which is perfect!
I created this recipe with my friends at Organic Prairie using my favorite Organic Boneless Skinless Chicken Breasts. Organic Prairie really cares about sustainability how they raise their animals, which is one of the reasons why I'm such a big fan! You can order their meat online and have it delivered right to your door! I am also showing my favorite organic chocolates from Lake Champlain Chocolates, which make the perfect Valentine's Day dessert!
Ingredients
Organic Prairie Chicken Breasts
Carapelli Organic Extra Virgin Olive Oil
Organic Beets
Organic Garlic Cloves
Frontier Co-Op Organic Black Pepper
Organic Valley Heavy Whipping Cream
Frontier Co-Op Organic Oregano
Frontier Co-Op Organic Parsley
Organic Valley Shredded Parmesan
Tools Needed
Kana Quarter Sheet Pan (get 10% off with code MIMIBAKES)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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Step by Step Instructions
Step 1
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
Step 2
Peel the beets and chop into 2-inch cubes. Add the beets and garlic cloves to the baking sheet. Roast for 25 to 35 minutes or until the beets are soft and the garlic is roasted. Remove from the heat and allow to cool for a few minutes.
Step 3
In a small baking dish, add the chicken breasts. Brush with 2 tablespoons of olive oil and season with salt and pepper. Bake for 25 minutes or until golden brown and the internal temperature is 165°F.
Step 4
While the chicken is cooking, fill a medium pot three quarters with water and bring to a boil. Add the noodles and cook per the instructions on the package. Drain once cooked.
Step 5
Add the beets, garlic, and 1 tablespoon of olive oil to a food processor and process combined. Add in ¼ cup of the heavy whipping cream and blend to combine. (Be careful not to blend too much or you’ll make whipped cream!).
Step 6
Add the butter to a small pot and put over medium heat and melt. Whisk in the remaining ¾ cup heavy whipping cream until combined. Add in the beet mixture and whisk to combine completely. Simmer for about 5 minutes.
Step 7
Add the Parmesan, oregano, and parsley and whisk to combine. Continue to whisk until the Parmesan is completely melted in.
Step 8
Add the noodles and coat completely. Serve the pasta with chicken breast.
Tips
- I used a Gemelli noodle for this dish. But that’s incredibly similar to Penne. You can use any type of noodles you want, they would all be okay! You could even use a gluten free pasta too!
- The size of my beets fit in my palm, so they were pretty small. If you’re buying beets at a farmers’ market and have large beets, just use one.
- I used chicken for this recipe, because the sauce is very similar to a classic Alfredo sauce and chicken Alfredo is a favorite of Delaney’s. But you can use any kind of protein you choose. You could even omit the protein if you’re looking for a vegetarian option.
- If you have extras, you can store them in an airtight container in the fridge and reheat the following day.
FAQ's
This Naturally Pink Pasta for Two is naturally pink and vibrant from beets! While beets make this dish bright pink, they also provide nutrients and health benefits, making this a delicious and beautiful dish!
I use organic beets to make this naturally pink pasta. I roast the beets along with garlic cloves for flavor. After that, I blend them together with a bit of cream in the food processor for a vibrant pink puree that is then added to a classic Alfredo sauce! When the pasta is added in, it colors the pasta pink!
Absolutely! If you want to switch up the protein, you can use ground beef, ground pork, ground chicken, or ground turkey. Just sauté that in a pan instead of baking in the oven. You could also serve this with any cut of steak you like.
Yes, if you prefer to use unsalted butter you can. The parmesan gives this dish a good amount of salt as is, but you may need to add salt to taste.
Craving More?
Naturally Pink Pasta for Two
Ingredients
- 1 ½ cups noodles (Gemelli)
- 2 beets (small)
- 4 garlic cloves
- 1 pound boneless skinless chicken breasts
- 3 tablespoons extra virgin olive oil
- Salt and pepper
- ¼ cup salted butter
- 1 cup heavy whipping cream
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ⅓ cup shredded parmesan cheese
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Peel the beets and chop into 2-inch cubes. Add the beets and garlic cloves to the baking sheet. Roast for 25 to 35 minutes or until the beets are soft and the garlic is roasted. Remove from the heat and allow to cool for a few minutes.
- In a small baking dish, add the chicken breasts. Brush with 2 tablespoons of olive oil and season with salt and pepper. Bake for 25 minutes or until golden brown and the internal temperature is 165°F.
- While the chicken is cooking, fill a medium pot three quarters with water and bring to a boil. Add the noodles and cook per the instructions on the package. Drain once cooked.
- Add the beets, garlic, and 1 tablespoon of olive oil to a food processor and process combined. Add in ¼ cup of the heavy whipping cream and blend to combine. (Be careful not to blend too much or you’ll make whipped cream!).
- Add the butter to a small pot and put over medium heat and melt. Whisk in the remaining ¾ cup heavy whipping cream until combined. Add in the beet mixture and whisk to combine completely. Simmer for about 5 minutes.
- Add the Parmesan, oregano, and parsley and whisk to combine. Continue to whisk until the Parmesan is completely melted in.
- Add the noodles and coat completely. Serve the pasta with chicken breast.
Video
Notes
Nutrition
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