1 jar (15 oz.) Classico® Spicy Tomato & Parmesan Cream Pasta Sauce
2 tbsp Butter
2 ea. Chicken breasts, boneless, skinless and cut into 1/2-inch pieces
1 ea. Onion, medium-sized and diced
2 cloves Garlic, finely diced
1 ea. Red bell pepper, deseeded and chopped
4 oz. Baby portobello mushrooms, chopped
1 can (2.25 oz.) Sliced black olives
4 oz. Mascarpone cheese (or cream cheese)
1 package (1 lb.) Rigatoni pasta
1 ea. Bunch of fresh basil leaves, chopped
Crushed red pepper flakes to taste
Salt and pepper to taste
Melt butter in large skillet over medium heat. Add chicken and cook for 5-6 mins on each side until an internal temperature of 165°F is reached.
Add onion and garlic and cook for 1 minute.
Add red pepper and mushrooms and cook for 5 minutes. Season with salt and pepper.
Slowly add Classico® Spicy Tomato & Parmesan Cream Sauce and let simmer for 10 minutes.
Add black olives, mascarpone, and basil. Stir to incorporate.
Meanwhile, cook rigatoni pasta according to instructions on package.
Drain pasta and add to sauce mixture. Serve promptly and add red pepper flakes to taste.
What our customers think
Rating based on 4 reviews:
75% of customers would recommend this product
by Francine Singer
I would add tablesppon of brown sugar to this recipe to cut down on the acidity of the tomatos in the sauce.
YES I WOULD RECOMMEND THIS ITEM
Ya know what this is missing?
Original recipe is from Upstate NY (Utica NY). Recipe is great and even tastes better as leftovers. We add about a half cup of white wine or vodka to the sauce.
GREAT IDEA...CREAM MARINARA SAUCE
by Judy Garwood
Loved the ingredients. I'm a cook so I can tell if a recipe is good by the ingredients. This one is great. I will only add one thing...a little sugar. I add a little sugar to all tomato based sauces. For one jar of sauce I'd add 1-2 tablespoons or add to taste. It's an over 50 thing!! lol