Best of Summer: Pasta Marinara with Chicken

Ronzoni Healthy Harvest
8 servings (about 1 1/4 cups each)


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1 tablespoon olive or vegetable oil
3 cups (about 1/2 pound) sliced fresh mushrooms
1 cup chopped onion
1 cup coarsely chopped sweet yellow pepper
4 cloves garlic, minced
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
4 cups chopped fresh tomato or 2 (14 1/2-ounce) cans diced tomatoes in juice, undrained
2/3 cup chopped fresh basil or 1 tablespoon dried basil leaves
Salt and ground black pepper to taste
1 package RONZONI HEALTHY HARVEST Linguine, uncooked
8 cups (about 1/2 pound) torn fresh spinach
Grated Parmesan cheese (optional)


In large saucepan over medium heat, heat oil; add mushrooms, onion, yellow pepper and garlic. Cook 5 minutes, stirring occasionally; add chicken. Cook until chicken turns white. Add tomato, basil, salt and pepper; heat to boiling. Reduce heat; cook 15 minutes, uncovered, or until sauce thickens. Meanwhile, cook pasta according to package directions. Add spinach to sauce; cook 3 minutes or until spinach wilts. Toss hot pasta and sauce; sprinkle with cheese, if desired

Created date

October 2007