Instead of buying alfredo and marinara sauce separately, Bertolli makes a Parm Rosa sauce you can use instead. Use 1 1/2 cups of it when the recipe tells you to add the marinara and alfredo sauces
In a saute pan, heat oil over medium heat.
Add crushed red pepper, salt, black pepper and garlic and saute just long enough for garlic to caramelize and red pepper to release flavor into the oil.
Add sliced chicken and saute briefly to coat in spices and garlic.
Add Marinara Sauce first and then Alfredo Sauce and bring to a simmer.
Cook until sauce thickens slightly and chicken has reached an internal temperature of 165 degrees.
Turn off flame, add butter and peas and incorporate into sauce.
Drop cooked pasta in boiling water for 3 seconds.
Let drain for 15 seconds.
Toss with the sauce.
Place pasta and sauce in pasta bowl, reserving the majority of the chicken to be placed on top of the pasta.
Using a rubber spatula, scrape any remaining sauce from the pan to the pasta.
Garnish with crushed red pepper if you want and serve.
It is very spicy, but you can cut the crushed red pepper in half to cut down on the hot.
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|Serving Size: 1 Serving (200g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 460 (62%)|
|Amt Per Serving||% DV|
|Total Fat 51.1g||68 %|
|Saturated Fat 9.7g||48 %|
|Monounsaturated Fat 15g|
|Polyunsanturated Fat 23.4g|
|Cholesterol 90.9mg||28 %|
|Sodium 664.5mg||23 %|
|Potassium 371.2mg||10 %|
|Total Carbohydrate 54.3g||16 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 52.6g|
|Protein 17.8g||25 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 745
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