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
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
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.