TUSCAN ROSEMARY CHICKEN WITH MUSHROOMS

Made With:

Product

Prego® Traditional Pasta Sauce

Vine-ripened tomatoes provide the base for the perfect balance of sweet tomato taste and savory Italian seasonings…a true classic!

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Tip

Try substituting penne pasta for rotini in this recipe.

Nutrition Facts
Serving Size
1 SERVING (2 CUP PASTA, VEGETALBES, 3/4 CUP SAUCE)
Amount Per Serving
Calories 645
% Daily Value
Total Fat 16.4g
25%
Saturated Fat 3.1g
16%
Cholesterol 48mg
16%
Sodium 1049mg
44%
Total Carbohydrate 89.7g
30%
Dietary Fiber 9.4g
38%
Protein 34.1g
68%
Vitamin A 7%
Vitamin C 48%
Calcium 8%
Iron 31%
Total Time

80 min.

Serving & Size

1 SERVING (2 CUP PASTA, VEGETALBES, 3/4 CUP SAUCE)

Yields

Savory roasted chicken breast strips are sautéed with minced garlic, rosemary, Kalamata olives, bell peppers, and button mushrooms. Stir in Prego® Pasta Sauce, toss with cooked penne pasta and top with chopped parsley.

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVING (2 CUP PASTA, VEGETALBES, 3/4 CUP SAUCE)
Amount Per Serving
Calories 645
% Daily Value
Total Fat 16.4g
25%
Saturated Fat 3.1g
16%
Cholesterol 48mg
16%
Sodium 1049mg
44%
Total Carbohydrate 89.7g
30%
Dietary Fiber 9.4g
38%
Protein 34.1g
68%
Vitamin A 7%
Vitamin C 48%
Calcium 8%
Iron 31%

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
olive oil cups
onion 11 oz. cups
garlic 5 oz. cups
fresh rosemary leaves 4 oz. cups
kosher salt tbsp.
1. Heat olive oil over medium heat.

2. Add onion and cook till tender.

3. Add garlic, rosemary, and salt and cook briefly, 1-2 minutes. Do not brown garlic. CCP: Keep all ingredients, except spices, chilled below 40° in display cooking station.
Weight Measure
2 lb. cups
2 lb. 4 1/2  cups
2 lb. 9 1/2  cups
4. Add olives, peppers, and mushrooms.

5. Cook till vegetables are tender, 3-4 minutes.
Weight Measure
6 lb.
Made With:

Product

Prego® Traditional Pasta Sauce

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Prego® Traditional Pasta Sauce 2 1/4  gallons
24 lb. 100  cups
6 oz. cups
6. Add chicken and cook till heated through.

7. Add pasta sauce and rotini pasta and heat through.

8. Portion into pasta bowls and top with chopped parsley. CCP: Keep chicken chilled under 40° prior to use and heat till internal temperature reaches 180°. CCP: Heat sauce till temperature reaches 165° or higher for 15 seconds.

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