Pasta Rosa
Steven W.
Yield: 5-6 servings
1 lb. pasta (Rotini), cooked al dente
1 jar Bertoulli Rosa sauce (or half Alfredo, half tomato pasta sauce)
½ c. milk
1 ½ c. cooked chicken, shredded
2 c. spinach, fresh or frozen
1 tsp. garlic salt
1 tsp. oregano
Cook pasta and set aside. Mix remaining ingredients, using the milk to get all the sauce out of the jar. Warm up the mixture on the stove until spinach is tender. Serve over pasta or mix in with pasta.
