|Prep Time||20 min|
|Cook Time||13 min|
|Serving Size 1 serving|
|Calories from Fat||90|
|Total Fat||15 %|
|Saturated Fat||10 %|
|Trans Fat||0 g|
|Total Carbs||22 %|
|Dietary Fiber||20 %|
|Vitamin A||4 %|
|Vitamin C||30 %|
Chicken Fra Diavolo
- 1 lb. boneless, skinless chicken breasts, cubed
- 1 Tbsp. olive oil
- 1/2 tsp. crushed red pepper flakes
- 2 cloves garlic
- 1 tsp. dried oregano leaves, crushed
- 1 jar (1 lb. 8 oz.) Ragu® Sauce
- 1/2 cup sun-dried tomatoes, chopped
- 8 ounces linguine, cooked and drained
- 2 Tbsp. chopped fresh chives (optional)
- Season chicken, if desired, with salt; set aside.
- Heat olive oil and crushed red pepper in large nonstick skillet over medium-high heat and brown chicken, stirring occasionally, about 5 minutes. Stir in garlic and oregano and cook 1 minute. Stir in Pasta Sauce and tomatoes. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes or until sauce thickens. Serve chicken mixture over hot linguine and garnish with chives.
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