Active Time: 25 minutes
Total Time: 35 minutes • Serves: 6
1 box (12 ounces) tri-color rotini pasta
1 package (1 pound) fresh ground chicken or turkey
1 jar (26 ounces) Culinaria tomato basil pasta sauce
1 tablespoon red wine vinegar
1/4 teaspoon Schnucks crushed red pepper flakes
1 can (16 ounces) reduced sodium garbanzo beans (chick peas), rinsed and drained
1 cup Schnucks half-and-half
1 package (2/3 ounce) fresh basil, leaves thinly sliced
1/2 cup Schnucks Select shredded Parmigiano-Reggiano cheese, plus additional for serving (optional)
1. Heat large covered saucepot of salted water to boiling over high heat. Add pasta and cook as label directs. Drain pasta, then return to saucepot.
2. Meanwhile, in nonstick 12-inch skillet, cook chicken over medium-high heat 4 to 6 minutes or until no longer pink, breaking up chicken with side of spoon. Stir in pasta sauce, vinegar and red pepper flakes; cook until mixture simmers, stirring occasionally. Reduce heat to medium-low and simmer 5 minutes. Stir in garbanzo beans and half-and-half. Cook 4 to 5 minutes or until heated through, stirring occasionally. Stir in basil and cheese. Makes about 5-1/2 cups sauce.
3. Into each of 6 pasta bowls, evenly divide pasta; spoon sauce over pasta. Sprinkle with additional cheese, if desired.
Each serving: about 608 calories, 21 g total fat (7 g saturated),
91 mg cholesterol, 793 mg sodium, 71 g carbohydrate,
7 g fiber, 39 g protein