• Servings: 4
• Time Cook: 20m
• Time Prep: 10m

• Knorr Parma Rosa Pasta Sauce
• Bell Pepper
• Medium Onion
• Black Olives (Pitted ~11 1/2 oz)
• Spinach
• Salt and Pepper
• Milk
• Butter
• Fettuccini
• Olive Oil
• Chicken Breasts
• Whole Pealed Tomatoes (~11 1/2 oz.)

Turn on water to cook the fettuccini. Heat olive oil over medium-high heat in deep sided frying pan. Dice the three chicken breasts into smaller pieces, slice the onion and green pepper.

When oil is hot, add chicken to pan, add salt and pepper.

Once the chicken is browned, add the can of whole pealed tomatoes with juices. That will cool the pan and stop the chicken from over cooking. Add sliced onions. Let simmer for about 5 minutes covered to cook the onions.

Once the pasta water is boiling, add the fettuccini to the water. Start making the parma rosa sauce in medium size pot. Just follow the directions. Add the black olives w/o juice and sliced green pepper to the pan and let simmer. Finish making the parma rosa sauce set a side on low heat. About a minute before the pasta is done, add the spinach, just to heat.

Add pasta, parma rosa sauce and chicken together and toss.

Great pasta dish, quick and simple...