Twelve Minute Pasta Toss

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Twelve Minute Pasta Toss to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Twelve Minute Pasta Toss, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 16 ounces rotini pasta
• 4 skinless, boneless chicken
• breast halves, cut into bite size
• pieces
• 4 tablespoons olive oil
• 3 cloves garlic, minced
• 1 1/4 teaspoons salt
• 1 1/4 teaspoons garlic powder
• 1 1/4 teaspoons dried basil
• 1 1/4 teaspoons dried oregano
• 1 cup chopped sun-dried
• tomatoes
• 1/4 cup grated Parmesan cheese

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Cook and drain pasta as directed

Step 2: Technique & Execution

While pasta is cooking, in a 5-quart pot, heat olive oil and saute chicken, garlic, salt, garlic powder, basil, and oregano until chicken is cooked

Step 3: Technique & Execution

Add sun-dried tomatoes and cook for two minutes

Step 4: Technique & Execution

Remove from heat and toss with pasta

Step 5: Technique & Execution

Serve with grated Parmesan cheese if desired.