Marijuana-Infused Chicken Marinara Pasta [Recipe]

By Amanda Froelich

If you’re looking for a great recipe to share with friends… well, you’ve found it. This chicken marinara pasta is THC-infused (with canna-ghee), tastes delicious, and is so filling. As a result, it’s perfect for laid back dinner parties.

You don’t need to be a canna chef to whip up this 420-friendly dinner. It can be broken up into 3 steps:

1. Prepare and bake the chicken 
2. Cook the pasta 
3. Prepare the marinara

After that, you simply put it all together and top with your favorite cheese (I put feta on Aaron’s dinner). For myself, I opted for something more plant-based.

You know what makes it even better? Finishing this entree with a local, Colorado craft beer.

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THC-Infused Chicken Marinara Pasta

Preparation Time: 40 minutes

Serving Size: 2

Herb-Baked Chicken

Ingredients:

• 2 organic chicken breasts, thawed
• 1 Tbsp Italian mix (salt-free)
• 2 Tbsp canna-ghee or canna-butter
• 1 1/2 tsp sea salt

Directions:

1. Preheat the oven to 375 degrees F.
2. Line a sheet pan with aluminum foil, spray with non-stick spray.
3. Place chicken breasts on the tray, cover with 1 Tbsp canna-ghee or canna-butter each. Sprinkle herb mix and sea salt on top.
4. Bake for 15-17 minutes, or until the edges are golden brown and the breasts are fully cooked. Allow to cool.

Pasta

Ingredients:

• 2 quarts of water
• 16 oz spaghetti pasta
• sea salt
• 1 Tbsp canna-ghee

Directions:

1. 8 minutes before the chicken breasts are done, boil a pot of water (2 quarts) on the stove.
2. Once it has reached boiling point, turn to medium heat and add the spaghetti pasta. Cook for 5-7 minutes, stirring occasionally.
3. Once the noodles are soft, strain them. Return the noodles to the pot and add 1 Tbsp of canna-ghee (optional).

Veggie Marinara

Ingredients:

• 1 Tbsp olive oil
• 1/2 onion, diced
• 1 clove garlic, minced
• 3/4 cup zucchini, sliced
• 1 jar (24 oz) organic marinara
• Sea salt, to taste
• Black pepper, to taste

Directions:

1. Once the chicken and noodles are ready, heat a pan on medium-high heat on the stove. Add 1 Tbsp of olive oil, followed by 1/2 diced onion and 1 clove of garlic (minced). Saute for 1-3 minutes, or until the onion and garlic are translucent.
2. Add the zucchini, sea salt, and black pepper. Cook for 4-5 more minutes, or until the zucchini is golden-brown.
3. Next, add the marinara, turn the heat to low, and simmer for 4-5 minutes. You’re ready to serve dinner!
4. This marinara stores well in an air-tight container in the refrigerator for up to 7 days.

Put it all together:

1. Add some mixed greens to a bowl.
2. Pile in the pasta
3. Add some veggie marinara
4. Top with sliced chicken
5. Finish with your favorite cheese or garnish (like avocado!)
6. Enjoy getting baked in the kitchen.

h/t My Stoned Kitchen

Amanda Froelich — I’m an RHN, chef, writer, activist, and entrepreneur who lives in Colorado. I share healthy plant-based recipes at Life in Bloom and cannabis-infused recipes at My Stoned Kitchen. Read More stories by Amanda Froelich

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