Tomato and Fresh Ricotta Marinated Chicken Breast w/ Farfalle Pasta and Baked Garlic Loaf Bread

October 19, 2019 at 6:37 PM | Posted in chicken, pasta | Leave a comment
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Today’s Menu: Tomato and Fresh Ricotta Marinated Chicken Breast w/ Farfalle Pasta and Baked Garlic Loaf Bread

 

 

For Breakfast this morning I made a Breakfast Sandwich using Thomas Light English Muffin, Boar’s Head Ham, and a slice of Boar’s Head Vermont Yellow Cheddar. A beautiful day outside today, 70 degrees and mostly sunny. Got the cart out of shed along with rake and leaf blower. Raked the back yard and cleaned out the back and side flower beds of leaves. Later I took a ride on the cart and went to see a buudy of mine that lives a few streets over and spent some time over there. For Dinner tonight I prepared a ne dish, Tomato and Fresh Ricotta Marinated Chicken Breast w/ Farfalle Pasta and Baked Garlic Loaf Bread.

 

I had seen the Prego Tomato and Fresh Ricotta Cooking Sauce advertised in a Cooking Magazine a while back. Then I came across it at Meijer along all with all the other Prego Sauces, they had good selection of all flavors. To make this Dish I’ll be using the Prego Tomato and Fresh Ricotta Cooking Sauce, 2 Chicken Breasts, Extra Light Olive Oil, Salt and Pepper, Farfalle Pasta, Kraft Reduced Fat Grated Parmesan Cheese, and La Baguetterie Roasted Garlic Oval Bread.

 

 

 

To start I turned the oven on at 400 degrees, for the Garlic Loaf Bread. Next grabbed a skillet and sprayed it with Pam Non Stick Cooking Spray and heated the skillet on medium high heat. As the skillet was heating I seasoned the Chicken Breasts with Morton’s Lite Salt and Ground Black Pepper. Then added the Chicken to the heated skillet.

 

 

 

 

After I flipped the Chicken I added the jar of Prego Tomato and Fresh Ricotta Sauce. I simmered the Chicken in the Sauce until it was done, 165° when checked by the Meat Thermometer. Removed the Chicken and Sauce into a bowl and set aside until my Pasta was ready.

 

 

 

 

 

For the Pasta I’m using Meijer Farfalle Pastra. To prepare it I boiled 3/4 pot of water that I Salted. When it started to boil I added the Past. Boiled for for 14 minutes, stirring occasionally. When done I drained the Pasta and put it in a bowl, Seasoned it with Salt, and added a splashy of the Extra Light Olive Oil and stirred.

 

 

 

 

 

To serve I made a bed of the Farfalle and topped it with some Grated Parm Cheese and then topped it with a Chicken Breast and the Prego Tomato and Fresh Ricotta Sauce. We have a Delicious Chicken Dinner! The Chicken was moist and flavorful. Then the Sauce is spot on! Excellent flavor with the Tomato and Ricotta coming through. Will have to have a jar or 2 in the pantry. So easy to prepare and Delicious! Also I baked the loaf of La Baguetterie Roasted Garlic Oval Bread. For Dessert later a bowl of Breyer’s Carb Smart Vanilla ice Cream topped with Smucker’s Sugar Free Hot Fudge Topping.

 

 

 

 

 

 

 

 

TOMATO and FRESH RICOTTA COOKING SAUCE

Go beyond just pasta and sauce with the delectable flavors of sweet tomato, fresh ricotta cheese and herbs and seasonings. Effortless to make, simply brown chicken, stir in the sauce and simmer. Dinner is served in 20 minutes!

Directions
1. BROWN 1lb. boneless chicken breasts (whole or cut) in 1 tbsp. olive oil.

2. STIR in 1 jar sauce. SIMMER until chicken is done.

3. SERVE with pasta. Enjoy!

Nutrition Facts
About 7 Servings Per Container
Serving size1/4 Cup (60mL)
Amount per serving
Calories60
% Daily Value*
Total Fat 2.5g3%
Saturated Fat 1g5%
Trans Fat 0g
Cholesterol 5mg2%
Sodium 370mg16%
Total Carbohydrate 8g3%
Dietary Fiber 1g4%
Total Sugars 5g
Includes 1g Added Sugars2%
Protein 2g
https://www.prego.com/sauces/cooking-sauces/tomato-fresh-ricotta-cooking-sauce/

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