A shareable platter with spaghetti, penne, farfalle, grilled chicken, and three sauces for mixing flavors.
# Ingredient list:
→ Pastas
01 - 3.5 oz spaghetti
02 - 3.5 oz penne
03 - 3.5 oz farfalle
→ Chicken
04 - 2 boneless, skinless chicken breasts
05 - 1 tbsp olive oil
06 - 1 tsp Italian seasoning
07 - Salt and black pepper to taste
→ Sauces
08 - 1 cup marinara sauce
09 - 1 cup Alfredo sauce
10 - 1 cup pesto sauce
→ Toppings & Garnishes
11 - ½ cup grated Parmesan cheese
12 - ½ cup cherry tomatoes, halved
13 - ¼ cup fresh basil leaves
14 - ¼ cup sliced black olives
15 - 1 tbsp extra-virgin olive oil
# Step-by-step guide:
01 - Bring a large pot of salted water to a boil. Cook spaghetti, penne, and farfalle separately according to package instructions. Drain and toss each pasta with a small drizzle of olive oil to prevent sticking. Set aside.
02 - Preheat a grill pan or skillet over medium-high heat. Rub chicken breasts with olive oil, Italian seasoning, salt, and pepper.
03 - Grill chicken breasts for 5 to 7 minutes per side until juices run clear and internal temperature reaches safe levels. Remove from heat and allow to rest for 5 minutes before slicing into strips.
04 - Heat marinara, Alfredo, and pesto sauces separately in small saucepans over low heat until warmed through.
05 - Arrange the three pasta varieties in distinct sections on a large serving board or platter. Place grilled chicken strips alongside the pasta.
06 - Spoon each warmed sauce into separate small bowls and position them on the board. Add piles or bowls of Parmesan cheese, cherry tomatoes, fresh basil leaves, and black olives.
07 - Drizzle extra-virgin olive oil over the pasta just before serving. Encourage guests to mix and match pastas, sauces, and toppings as preferred.
