1 tablespoon olive oil or vegetable oil
1/2 pound boneless, skinless chicken breasts, cut into thin strips
1 28-ounce jar Ragú Hearty Sautéed Onion & Mushroom Pasta Sauce
1 7-ounce jar roasted red peppers, drained and sliced
1 6-ounce jar marinated artichoke hearts, drained and coarsely chopped
2/3 cup sliced black olives
1/4 teaspoon crushed red pepper flakes (1/4 to 1/2 teaspoon)
3 cups rotini or curly-roni, uncooked (8 oz.)
Grated Parmesan cheese
Servings: 6
1. In large skillet over medium heat, heat oil; add chicken. Cook, stirring frequently until no longer pink, about 4 minutes.
2. Stir in pasta sauce, peppers, artichokes, olives and crushed red pepper, heat to boiling. Reduce heat; simmer 10 minutes, or until chicken is thoroughly cooked, stirring occasionally.
3. Meanwhile, cook pasta according to package directions, drain. Toss hot pasta and sauce; sprinkle with cheese.
servings: 4 to 6
1/2 pound boneless, skinless chicken breasts, cut into thin strips
1 28-ounce jar Ragú Hearty Sautéed Onion & Mushroom Pasta Sauce
1 7-ounce jar roasted red peppers, drained and sliced
1 6-ounce jar marinated artichoke hearts, drained and coarsely chopped
2/3 cup sliced black olives
1/4 teaspoon crushed red pepper flakes (1/4 to 1/2 teaspoon)
3 cups rotini or curly-roni, uncooked (8 oz.)
Grated Parmesan cheese
Servings: 6
1. In large skillet over medium heat, heat oil; add chicken. Cook, stirring frequently until no longer pink, about 4 minutes.
2. Stir in pasta sauce, peppers, artichokes, olives and crushed red pepper, heat to boiling. Reduce heat; simmer 10 minutes, or until chicken is thoroughly cooked, stirring occasionally.
3. Meanwhile, cook pasta according to package directions, drain. Toss hot pasta and sauce; sprinkle with cheese.
servings: 4 to 6
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