| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive or vegetable oil |
| 3 |
|
Cloves garlic; minced |
| 1 |
|
Jar; (27 1/2 oz.) Ragú Light Pasta Sauce – Tomato & Herb |
| 1/2 |
c |
Sliced pitted ripe olives |
| 1/4 |
c |
Dry white wine or reduced sodium chicken broth |
| 1/2 |
ts |
Crashed dried red pepper |
| 2 |
c |
Chopped cooked chicken |
| 8 |
oz |
Spaghetti uncooked |
|
|
Grated Parmesan cheese; (optional) |
INSTRUCTIONS
In medium saucepan over medium heat, heat oil; add garlic. Cook one minute,
stirring constantly.
Stir in pasta sauce, olives, wine or chicken broth and red pepper. Heat to
boiling; reduce heat. Simmer 10 minutes, uncovered; stir in chicken.
Meanwhile, cook pasta according to package directions; drain. Toss hot
pasta and sauce; sprinkle with cheese, if desired. 8 servings 1 cup each
Nutrition Information per Serving: Calories: 330 , Carbohydrate: 46 g. ,
Fat: 5 g. , Protein: 25 g. , Cholesterol: 30 mg. , Sodium: 420 mg..
Posted to brand-name-recipes by Bobbye and Wally <lavender@starnetinc.com>
on Feb 07, 1998
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