We enjoyed a beautiful spring weekend here in the Valley - including lots of St. Paddy's day festivities in nearby Holyoke (home of the 2nd largest St. Patrick's Day Parade in the US). After a couple of late nights and long days, we spent today hanging around at home - enjoying the sunshine and fresh spring air. When dinner time came around, we wanted something simple and easy. Mr. ValleyWriter and I ended up collaborating to make a creamy, yummy pasta with some light, bright pops of flavor.
We started out with some chicken and artichoke hearts. Then I found some sundried tomatoes and roasted red pepper in the fridge and added those in. I was thinking we'd just drizzle some olive oil in, but Mr. ValleyWriter opened the cover and found the Four Cheese Rosa sauce I got a few weeks ago from Bertolli as part of the Foodbuzz Tastemaker program - and I knew he'd hit on something wonderful. The combination of flavors ended up being perfect. Bright tomatoes and artichokes in a creamy, comforting alfredo-tomato sauce. I think we'll be fighting over the leftovers tomorrow!
1 large chicken breast, cut into bite-sized pieces
1 tsp. olive oil
salt and pepper
1 small jar marinated artichoke hearts
1/4 c. sundried tomatoes, chopped
1 roasted red pepper, chopped
1 jar Bertolli® Four Cheese Rosa sauce
1 box whole wheat spaghetti, cooked al dente
1 tsp. dried parsley, optional
In a large saute pan, heat olive oil over medium heat. Add chicken, sprinkle with salt & pepper and cook 5-6 minutes until chicken is mostly white. Add artichoke hearts, sundried tomatoes and roasted red pepper. Cook another 3-4 minutes until chicken is cooked fully through. Add Four Cheese Rosa sauce, turn heat to low and simmer another 2-3 minutes to heat sauce through. Add cooked pasta and simmer 1-2 minutes. Serve with parsley sprinkled on top, if desired.