Farfalle de la Caterina

Name: Farfalle de la Caterina Recipe
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 13
Ingredients: Bake 24oz chicken tenderloins at 375 for 20-25 minutes (yields ~15oz chicken) then cut into cubes; 1 12oz box of farfalle pasta; 1 24oz jar Bertoli Tomato Basil Pasta Sauce; 1 16oz jar Great Value Classic Alfredo Sauce; 1 24oz jar Newman's own Marinara Sauce; 1 8oz package fresh sliced mushrooms; 1 7oz small broccoli florets

Minutes to Prepare: 45
Minutes to Cook: 60

Number of Servings: 13

Ingredients

Bake 24oz chicken tenderloins at 375 for 20-25 minutes (yields ~15oz chicken) then cut into cubes1 12oz box of farfalle pasta1 24oz jar Bertoli Tomato Basil Pasta Sauce1 16oz jar Great Value Classic Alfredo Sauce1 24oz jar Newman's own Marinara Sauce1 8oz package fresh sliced mushrooms1 7oz small broccoli florets

Directions

Bake 24oz chicken tenderloin (yields ~15oz cooked chicken) at 375 for 20-25 minutes then cut up into cubes. After starting the chicken, cook pasta until al dente. Add all pasta sauces in dutch oven together and mix thoroughly. Add Italian seasons, onion powder, garlic powder, etc as desired. Add mushrooms to mixture and simmer on low heat while chicken is cooked through and until pasta is done. Add chicken and pasta to sauce mixture and mix well. Stir frequently until warmed through then add broccoli to the mixture 10 minutes before serving as to not make broccoli soggy, but maintain a bit of crunch.

Serving Size: Makes 13 - 8oz servings

Number of Servings: 13

Recipe submitted by SparkPeople user CBPARKER.

Servings Per Recipe: 13

Nutritional Info Amount Per Serving