Tricolor Rotini Romanesque

Total time: 25min   Serves: 4

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Ingredients
 1 tbsp olive oil
 0.50 lb boneless skinless chicken breast, cut into thin strips
 1 (24 oz.) pasta sauce
 1 (7.5 oz.) roasted red peppers, drained, cut into strips
 6 oz marinated artichoke hearts, drained and chopped
 0.66 cup sliced ripe olives
 0.25 tsp dried red pepper flakes
 12 oz Creamette® Rotini
Cooking Directions
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, roasted red peppers, artichokes, olives and crushed red pepper; heat to boiling.

3

 Reduce heat; simmer 10 minutes, or until chicken is thoroughly cooked, stirring occasionally.

4

 Meanwhile, prepare pasta according to package directions; drain. Toss hot pasta and sauce; sprinkle with cheese. 

Ingredients

Ingredients
 1 tbsp olive oil
 0.50 lb boneless skinless chicken breast, cut into thin strips
 1 (24 oz.) pasta sauce
 1 (7.5 oz.) roasted red peppers, drained, cut into strips
 6 oz marinated artichoke hearts, drained and chopped
 0.66 cup sliced ripe olives
 0.25 tsp dried red pepper flakes
 12 oz Creamette® Rotini

Directions

Cooking Directions
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, roasted red peppers, artichokes, olives and crushed red pepper; heat to boiling.

3

 Reduce heat; simmer 10 minutes, or until chicken is thoroughly cooked, stirring occasionally.

4

 Meanwhile, prepare pasta according to package directions; drain. Toss hot pasta and sauce; sprinkle with cheese. 

Tricolor Rotini Romanesque

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