Ronzoni Chicken And Twirls Marinara
Prep Time: 30 min.
Start to Finish: 30 min.
1/4 cup (1/2 stick) butter or margarine
1 lb. boneless, skinless chicken breasts, cut into strips
1/2 cup chopped onion
2 cloves garlic, minced
3-1/2 cups (28-oz. can) whole tomatoes, undrained, chopped
1-3/4 cups (15-oz. can) tomato sauce
2 tablespoons chopped fresh parsley
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4-1/2 cups (12 oz.) RONZONI Rotini or Rotelle, uncooked
Grated Parmesan cheese
In large saucepan over medium heat, melt butter. Add chicken, onion and garlic; cook, stirring frequently, until chicken is no longer pink and onion is tender. Stir in tomatoes with juice, tomato sauce, parsley, Italian seasoning, salt and pepper. Heat to boiling; reduce heat. Simmer, stirring occasionally, 15 to 20 minutes. Meanwhile, cook pasta according to package directions; drain. Toss hot pasta with sauce; serve with Parmesan cheese. 8 servings (about 1 cup each).
Source: Ronzoni Pasta website, 2001 (accessed on the Archive.org Wayback Machine)