I’ve partnered with Bertolli® to share a new recipe, the thoughts and opinions reflected in this post are my own.
I’m going to be transparent with you all for a moment. I often get comments and messages about how I “must be superwoman” and questions of “how do you do it all?!” From balancing life as a photographer and blogger, to homeschooling, to running day to day errands with a 5 year old, a toddler and a newborn and still managing to get a freshly made meal on the table every night. Some days I just get lucky and everything goes according to my schedule. However, life is not made to go off of a schedule. For those days, I typically browse the grocery aisles completely at a loss of what to feed my family.
If you know me at all, then you know I take our health seriously. Eating well is important to me. I buy more fruits and veggies than boxed foods and I always buy organic when possible. On one of those busy nights recently, I found myself in front of the pasta sauce section. So many brands, so many sauces. Then I spotted the only green lids on the shelf, they were Bertolli, and they were ORGANIC! I picked up the Bertolli® Organic Olive Oil, Basil and Garlic Sauce. It’s made with the finest organic ingredients, like plump tomatoes, extra virgin olive oil and Romano cheese. Even the delicious Bertolli® Organic Creamy Alfredo Sauce is made with organic ingredients, like fresh cream, milk, real butter, and aged Parmesan and Romano cheeses! Bringing rich, authentic flavor to your table. Sounds great, right? Well it totally is, unless you’re indecisive like me. I was stumped when I got home- I had NO idea which to pick. So y’all, I did a thing, I used BOTH. That’s right, I used the Organic Creamy Alfredo Sauce AND the Organic Olive Oil, Basil and Garlic Sauce. I combined them both to create an amazing Rosa Sauce with rich, authentic flavors.
I thought chicken would be a light and delicious option. I first added olive oil to my Le Creuset Dutch Oven and browned the chicken. I removed the chicken and added in the diced onion, the minced garlic and the fresh thyme and cooked that down. I added 1/2 cup of organic chicken stock to pull up all of the yummy brown bits and then added the Organic Olive Oil, Basil and Garlic Sauce and the Organic Creamy Alfredo Sauce and stirred the sauce until it became a beautifully blended Rosa sauce!
I then added the chicken back to the dutch oven, covered with the lid and simmered on low for 20 minutes until I knew the chicken was cooked through and tender.
Once the chicken was cooked I added freshly boiled pasta to the dutch oven and ensure it is all covered with the sauce (I remove the pasta a couple of minutes early from the water, because it will continue to cook a bit in the sauce). Lastly, add fresh slices of mozzarella cheese to the top of the chicken and cover once more with the lid until the cheese melts into the chicken and noodles.
That’s all there is to it! An absolutely delicious, fresh, authentic dish, perfect for any night of the week!