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Categories:Viewed: 37 - Published at: 6 months ago
Ingredients
- 2 Tbsp. extra virgin olive oil
- 1-1/2 lb. (675 g) boneless skinless chicken breasts, cut into bite-size pieces
- 1 jar (650 mL) Classico di Roma Arrabbiata Spicy Red Pepper Pasta Sauce
- 1/2 cup whipping cream
- 4-1/2 cups penne pasta, uncooked
- 1/4 cup each chopped fresh basil and parsley, divided
Method
- Heat oil in large skillet on medium heat.
- Add chicken; cook 6 to 8 min.
- or until done, stirring frequently.
- Stir in pasta sauce and cream; simmer on medium-low heat 10 min.
- or until thickened, stirring frequently.
- Meanwhile, cook pasta as directed on package, omitting salt.
- Reserve 1 Tbsp.
- parsley; stir basil and remaining parsley into pasta sauce mixture.
- Drain pasta.
- Serve topped with pasta sauce mixture and reserved parsley.
