As much as I love to cook, I also love a quick easy meal that I can throw together without too much effort. When it gets towards the end of the week, I usually have to start getting creative and using what I have in the freezer and in the pantry. I also like to use up some of the perishables before I head to the grocery store and stock up again for the week and spend our life savings. No, really, when did groceries get so expensive? It’s nuts! I always like to have some frozen cooked chicken in the freezer, so I decided to use that with some pasta sauce I had bought a week or two ago (I had a coupon).

This is not a paid advertisement for Bertolli, I just bought it because I had a coupon plus it was on sale, and I had never tried it before. Therefore, all opinions are mine. Obviously. I typically don’t buy cream based sauces (even though they are oh-so-good), because I’m on a (crazy) mission to lose 20 pounds. Which is never going to happen. Really, never. Especially with sauces like this. You could throw the same ingredients into your favorite alfredo sauce, or you could (gasp!) make your own.

Pasta with Bertolli Four Cheese Rosa Sauce
A NotRachaelRay Original (Except the sauce, obviously)

13.25 to 16 oz box of pasta (I used whole wheat rotini, it didn’t come in a 1# box.)
2-3 chicken breasts, cooked and cut into cubes
4-5 loosely packed cups of baby spinach (You could use less–but it cooks down like crazy. I was cleaning out the fridge and this happened to be how much was left.)
1 red pepper, roasted and cut into short strips (I used out of a jar because I had them in the pantry. It is super easy to roast your own though–try it some time!)
15 oz. jar of Bertolli Four Cheese Rosa Sauce
chopped fresh parsley to garnish (optional)
freshly grated parmesan to garnish (optional)

1. Cook pasta according to package.
2. Meanwhile, steam spinach in large skillet over medium low heat until wilted. Add in chicken, roasted red peppers, and sauce. Cook over medium heat until all ingredients are heated through.
3. Reserve ~1 cup of pasta water. Drain pasta.
4. Add pasta to sauce (or sauce to pasta). Mix until combine, adding enough of the pasta’s cooking water in until a desired consistancy is reached. I believe I added about 1/2 cup of the water.
5. Garnish with fresh parsley and/or grated parmesan cheese.
6. Serve immediately.

Verdict: This was really good! Quick, easy, exactly what we needed. And even though the sauce was on the high end in the fat department, it is a fairly healthy meal. Whole wheat pasta, lots of veggies, and the ingredient list on the sauce was pretty decent. Nothing crazy in there.
Husband’s take: He liked this too. He said “You made it better,” referring to the jar of sauce. He also said, “You can give it my stamp of approval.”
Changes I would make: Depends on what I have in the house at the time! Mushrooms are good in anything, but they aren’t typically something I have in the house right before I go the store. They are a beginning of the week kind of thing around these parts.
Difficulty: Can’t get much easier than this. Especially if your chicken is already cooked like mine was.