Thursday, April 15, 2010

Bertolli-Fest!

Being a Foodbuzz Publisher definitely comes with it's perks. Like when you get to sample sauces like these.

I was given the Four Cheese Rosa sauce and Arrabbiata sauce to do whatever I wanted with. The possibilities are endless, and the sauce was delicious.

The Arrabbiata sauce is probably my very favorite jarred spaghetti sauce I've tried thus far. It's got a very subtle and pleasant heat to it, and is packed with a strong, chunky tomato flavor, which I love. It was put to wonderful use in this cheesy lasagna.


Delicious! I mean, come on, who doesn't love lasagna?

The Four Cheese Rosa sauce was another fun one. I browned four chicken breasts in olive oil, put them in a dish with artichoke hearts and capers and poured the Rosa sauce over all of it. After baking, it was accompanied by a bed of fettuccine and adored by the whole family. The sauce by itself is very good, I love the hint of tomato flavoring in the creamy white sauce, but I loved it even better after being baked in the briny capers and artichoke hearts. The saltiness marinated throughout the whole dish and gave it it's own unique flavor. I highly recommend both dishes, as well as these great Bertolli products!



Creamy Chicken with Capers and Artichoke Hearts

Ingredients

4 medium sized chicken breasts
1 jar Bertolli Four Cheese Rosa sauce
3-4 tablespoons capers
1 jar quartered artichoke hearts, drained
Parmesan cheese, if desired
2 cups cooked fettuccine noodles

Directions

1. Preheat oven to 350. Salt and pepper both sides of chicken breasts. Heat olive oil in a large skillet. Brown each side of chicken breast, about 2-3 minutes on each side. Place chicken in an 8x8 baking dish.

2. Arrange capers and artichoke hearts evenly over chicken. Pour sauce over dish and spread evenly over all ingredients. Cover with foil and bake for 45 minutes, or until chicken is cooked through.

3. Serve over fettuccine noodles and sprinkle with Parmesan cheese.

22 comments:

Erica said...

ow! Two fun dishes. I know I would love the arrabbiata because I love chunky sauces. Josh on the other hand prefers a puree haha. The second dish with the artichokes looks great too.

Oh and nothing wrong with a good chocolate chip cookie being your favorite baked good! Nothing beats one :)

Hope you are having a good Thursday!!

Joanne said...

that creamy chicken sauce is just LOVELY! I like how the salty capers must have cut the creamy sauce. You've got an eye for seasoning my dear.

Jenn said...

I preferred the Four Cheese Rosa over the other one. I guess it reminded me of alfredo sauce in a way.

Good use of the sauces.

Alissa said...

Oooo those sauces look delicious! I've never heard of either of them! I'll have to give them a try:) LOVE both your dishes, they look amazing!

Kim said...

Both of these sound like fabulous sauces. I haven't seen the Rosa sauce before. I'll have to look for it. Naturally I love the look of the creamy and sinful pasta the most, but they both look terrific!!

Megan said...

That chicken dish looks awesome and so easy for a weekday dinner!

Julie said...

That lasagna pick is making me drool!

biz319 said...

I've never made an arribiata (sp?) sauce because no one else would eat it but me, but now that we are almost into tomato season, I may have to!

I love your creamy chicken dish - I may put something similar on my menu next week, just no capers - not a huge fan.

Happy Friday Chica! Have a great weekend!

Michelle said...

Looks like you had some fun!

The Chicken with Capers and Artichoke Hearts sounds incredible. We love artichokes!

Barbara Bakes said...

I usually make my own sauce, but it's nice to know some goods ones I can pick up in a pinch.

Burp and Slurp~! said...

Foodbuzz is playing favorites...I never got this! haha, but I'm glad you enjoyed them! They both sounds amazing.

Cathy said...

wow, this chicken dish looks fantastic. I haved used Bertolli sauces and think they are great! Real timesavers and delicious too.

Ingrid said...

I was a bit disappointed with the cheese sauce. I wanted more flavor but tossed with other ingredients it was pretty good. I bet it was especially good with artichokes and capers. I think both sauces are good starteres for a semi-homemade one.
~ingrid

Barbara said...

The Four Cheese Rosa sauce looks wonderful, Teresa! Both the dishes look great, but the second one I love and can't wait to try!

Cinnamon-Girl said...

Both delicious! Your chicken and artichokes is especially mouth-watering!

Velva said...

You did some really nice dishes with your Bertolli sauces. I am always on the hunt for a good jarred sauce that I can doctor-up for a good weeknight meal. Your post gave me ideas. Thanks,

Pam said...

Both dishes look amazing, especially the creamy alfredo dish.

theUngourmet said...

I haven't seen the Arrabbiata sauce in the store. I'll have to look for it. Both of your recipes sound and look fantastic! It would be hard to choose which one to try first! :)

Diana's Cocina said...

Your chicken and artichokes sounds wonderful!

Katy ~ said...

Definitely going to try that white sauce with chicken and artichokes. It looks so easy and good! thanks for the post. It's going on my grocery list for this week.

Simply Life said...

nice use of the sauce! I also signed up for myblogspark.com and receive several things to try with them! I love being able to try all these new foods! :)

Elizabeth and Jared said...

Cream and capers. two of my favourite things.