Cook penne rigate according to package directions.
Heat oil in a skillet set over medium-high heat; sautÃ© chicken until golden. Remove and set aside.
Add mushrooms and pepper; sautÃ© until tender. Stir in pasta sauce, parsley and reserved chicken; heat through.
Season to taste with salt and pepper. Serve sauce over hot penne rigate.
- Catelli® Penne Rigate 1 pkg (500 g)
- Pasta Sauce 1 jar (700 mL)
- boneless, skinless chicken breasts, cut into strips 3
- mushrooms, halved 1/2 lb (250 g)
- red or yellow pepper, chopped 1
- olive oil 2 tbsp (30 mL)
- chopped fresh parsley 2 tbsp (30 mL)