I recently received a package of two new sauces from Bertolli as part of Foodbuzz.com's Tastemaker Program- Four Cheese Rosa and Arrabiatta. I had a Creamy Chicken Alfredo Bake recipe bookmarked in my Deen Bros Take it Easy cookbook, and I decided to change it up to use the Four Cheese Rosa sauce. It turned out great! This is one of my new favorite dishes. The sauce was so good - no one would ever know it came from a jar! It was nice and creamy with just the right amount of tomato blended in. This dish was really easy to put together and could easily be assembled early and just thrown in the oven after work.
I served the pasta with some Cheesy Pinwheel rolls. I used a half batch of the cheesy pinwheels and put them in muffin tins to make rolls. They are highly addictive, so be warned!
Creamy Chicken Rosa Bake
- 2 cups penne pasta
- 1/4 cup pasta water.
- 2 large chicken breast, cooked and chopped (I seasoned the chicken with some garlic seasoning)
- 1 jar (15oz) Bertolli Four Cheese Rosa sauce
- 1 cup frozen green peas
- 2 oz Asiago cheese, grated (or Parmesan)
Preheat oven to 375.
In large saucepan, cook the penne pasta for 7-9 minutes (al dente). Reserve 1/4 cup pasta water. Drain the pasta and return to pan. Add chicken, peas, sauce and pasta water. (I dumped the sauce into the pan and added the pasta water to the sauce jar and shook it to get the remaining sauce out of the jar). Mix well.
Transfer mixture to 9x13 pan. Top with grated cheese and bake for 25 minutes.
CONNECT WITH PLAIN CHICKEN