ounces boneless, skinless chicken breasts, cut into thin strips
1
jar (1 pound 10 ounces) RAGÚ® Chunky Pasta Sauce
1
jar (7 ounces) roasted red peppers, drained and sliced
1
jar (6 ounces) marinated artichoke hearts, drained and coarsely chopped
2/3
cup sliced pitted ripe olives
1/4
to 1/2 teaspoon crushed red pepper flakes
8
ounces rotelle or spiral pasta, cooked and drained
1. In 12-inch skillet, heat olive oil over medium-high heat and cook chicken, stirring frequently, 4 minutes or until thoroughly cooked. Remove chicken and set aside.
2. In same skillet, stir in Pasta Sauce, roasted red peppers, artichokes, olives and red pepper flakes. Bring to a boil over high heat. Reduce heat to low and simmer uncovered, stirring occasionally, 10 minutes. Return chicken to skillet and heat through. Toss hot pasta with sauce and sprinkle, if desired, with grated Parmesan cheese.
Click here for printable version