1 jar (24 oz.) Classico® Portobello, Crimini & Champignon Mushroom Pasta Sauce
1 package (8 oz.) bow tie pasta
4 boneless, skinless chicken breast halves, about 4 oz. each
1 cup dry white wine
2 tsp. dried Italian-seasoning blend
1/2 cup frozen green peas, thawed
Cook pasta according to package instructions. Drain and keep warm.
Meanwhile, in a large skillet over medium high heat, combine chicken, wine and seasoning, and bring to a boil. Cover, reduce heat to medium low and simmer for about 15 minutes, or until chicken is cooked through. Remove chicken from skillet, slice diagonally and return to skillet. Stir in Pasta Sauce and peas, and simmer for 5 to 6 minutes, or until heated through. Serve hot with cooked pasta.