Bertolli Spring Pasta with Four Cheese Rosa

FedEx Express made a surprise visit again! As part of the Foodbuzz Tastemaker Program, I received two new Bertolli pasta sauces: Four Cheese Rosa, an Alfredo blend with four cheeses and tomatoes; and Arrabbiata, a spicy tomato sauce with red peppers.


Tonight, after taking stock of what we have in the house, I decided on a Spring Pasta with the Four Cheese Rosa Sauce for dinner. (I'll let you know what we make with the Arrabbiata!)

With chicken and lightly sauteed vegetables, the Four Cheese Rosa was delicious. Creamy and flavorful, with just a hint of tomatoes. Everyone loved it.


Spring Pasta with Four Cheese Rosa
Serves 4, with leftovers

1 pound penne or your favorite pasta
1 tablespoon butter
1 tablespoon olive oil
1 pound ground chicken (or a couple boneless skinless breasts, diced)
1 shallot, diced
coarse salt
6-8 mushrooms, roughly chopped
1/2 pound asparagus (about 20 stems), cut in 1-inch pieces
1 jar Bertolli Four Cheese Rosa Alfredo Sauce

Prepare pasta according to directions.

While pasta is cooking, heat butter and oil together over medium heat, add chicken and saute' until cooked through. Add shallots and saute' until beginning to turn golden, sprinkle with salt (maybe 1/2 tablespoon), then add mushrooms and saute' for a few minutes. You want to time the cooking of the vegetables to match the pasta, so with just a few minutes left on the pasta timer, add the asparagus and saute' until bright green. Reduce heat, add Four Cheese Rosa Alfredo Sauce and heat through, stirring.

By the time the pasta is done, the sauce should be heated and ready. Toss pasta with sauce, and serve immediately.