You may also like
Categories:
grain rotini pasta olive oil red pepper onion red zucchini lightly packed baby kale chicken multi-colored grape tomatoes Mozzarella balls pepperoncini peppers
Viewed: 33 - Published at: 2 years agoIngredients
- 12 ounces whole grain rotini pasta
- 1 teaspoon olive oil
- 1/4 teaspoon red pepper flakes
- 1 small onion, halved, sliced
- 1 small red or yellow bell pepper, cut into thin 1-inch strips
- 1 small zucchini, cut in half lengthwise, then into 1/4 inch slices
- 1 jar RAGU(R) Homestyle Thick & Hearty Traditional Sauce
- 3 cups lightly packed baby kale & spinach mix
- 3 1/2 cups cooked, sliced chicken
- 8 ounces multi-colored grape tomatoes, halved
- 6 ounces mini fresh Mozzarella balls
- 12 pepperoncini peppers, stemmed, thinly sliced
Method
- Cook pasta as directed on package, omitting salt; keep warm.
- Heat oil and red pepper flakes in medium non-stick skillet on medium-high heat. Add onions; cook 3-4 min. or until softened, stirring frequently. Add peppers and zucchini; cook 3 min. or until vegetables are crisp-tender.
- Warm sauce in same pot on medium heat. Stir in greens and cook just until wilted. Stir in cooked pasta. Divide mixture among 6 serving bowls.
- Top evenly with vegetable mixture and remaining ingredients.
- Substitute any of your favorite greens, like chopped rapini, Swiss chard or spinach for the kale mix.
- Bowl toppings can be varied based on your families' tastes. Other toppings that would work include: marinated quartered artichoke hearts, sliced olives, roasted red pepper strips, meatballs, roasted garlic cloves, shredded Parmesan or mozzarella cheese and chopped fresh basil.
- For a shortcut, use a store-bought rotisserie chicken. An average sized chicken yields about 3 cups of meat.
