Name: Chicken and Red Pepper Sauce with Pasta
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 Boneless Chicken Breast, fat trimmed; 1/2 pound pasta; Rose Romano Red Pepper Sauce; 1/4 to 1/2 cup shredded mozzarella cheese; salt and pepper, to taste; 2 tablespoons minced garlic

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Chicken and Red Pepper Sauce with Pasta

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It’s not every day that I get to sample a product that has me saying WOW with a big exclamation point after the first bite like this Rose Romano Pepper Toppings did. The flavor of this sauce is outstanding.

Rose Romano’s Pepper Sauce with Pasta

Let me introduce you to Rose Romano ‘s Italian Gourmet Toppings

Photo Source: Rose Romano’s Gourmet Italian Toppings

Rose Romano Gourmet Italian Toppings is a special blend of peppers and a marinara sauce made in the traditional Italian way. There really is a Rose Romano behind the recipe and that makes me love this topping even more.

The creator of this gourmet topping sauce is Dr. Marshall Angotti, the son of Rose Romano Angotti who used the knowledge he gained as a child helping his family with the peppers in the grocery stores they owned.

You can read the story here about how this topping came to be. It’s a very interesting story.

I love reading about families and the food that is part of their family history.

I decide to try out a jar of the Italian Peppers Marinara with Red Pepper on some boneless chicken I picked up. My mother had an Italian friend when we lived in New York and I remember her cooking a similar meal with a big chuck steak. I’m sure there is a name for the dish but I was a small child of 8 or 9 and of course I can’t remember what it was called. I’m more of a chicken person so I decided to do the same thing with a boneless chicken breast as she had done with the chuck steak.

I cleaned up the boneless chicken, browned it a little with some garlic and then smothered the chicken in the topping. I let it bake until it was just about ready to come out of the oven and then grated some mozzarella cheese on top. I put it back into the oven to let the cheese melt and served it over a Rigatoni pasta.

You can find the detailed recipe below.

One other thing I’d like to mention about this recipe is that my daughter who has started doing Weight Watchers Points Plus figured out a single serving Points Plus for this recipe. As we were figuring it out she was so excited because the Rose Romano Pepper Topping has only 1 point for a half cup serving.

Here is the break down for a single serving of this recipe figuring out the WW Points Plus

Chicken Breast 3 points
1 cup pasta 5 points (you could save an extra point by using whole wheat pasta}
1/2 cup Rose Romano Red Pepper Topping 1 point
scant 1/8 cup of mozzarella cheese 1 point

WW Points Plus total per serving 10 points

My daughter tells me this is excellent Weight Watchers Points Plus for a pasta meal. As mentioned you could take it down 1 more point by using whole wheat pasta.