Cooking Directions

• Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken in 2 batches and cook until it’s well browned, stirring often.Stir the sauce in the skillet and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the chicken is cooked through. Serve over the pasta and sprinkle with the cheese.

Ingredients

• 1 tablespoon olive oil1.5 pounds skinless, boneless chicken breast halves, cut into strips1 jar (24 ounces) Prego® Marinara Italian Sauce6 ounces (about 3 cups) gemelli (twin twist tube) pasta or rotini pasta, cooked and drained2 tablespoons grated Parmesan cheese