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.
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|olive oil||2 cups|
|onion||11 oz.||2 cups|
|garlic||5 oz.||1 cups|
|fresh rosemary leaves||3.5 oz.||2 cups|
|kosher salt||2 tbsp.|
|pitted kalamata olives||1.5 lb.||5 cups|
|green pepper||1.5 lb.||4 1/2 cups|
|mushrooms||1.5 lb.||9 1/2 cups|
|cooked boneless, skinless chicken breast||6.25 lb.|
|cooked rotini (spiral) pasta||24 lb.||100 cups|
|fresh parsley||6 oz.||3 cups|
|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.
|4. Add olives, peppers, and mushrooms.
5. Cook till vegetables are tender, 3-4 minutes.
|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.
- Try substituting penne pasta for rotini in this recipe.