Creamy Chicken Rosa Bake

Creamy Chicken Rosa Bake
from plainchicken.com


2 cups penne pasta
1/4 cup pasta water.
2 large chicken breast, cooked and chopped (I seasoned the chicken with some garlic seasoning)
1 jar (15oz) Bertolli Four Cheese Rosa sauce
1 cup frozen veggies (green peas, broccoli)
2 oz Asiago cheese, grated (or Parmesan or mozzarella)

Preheat oven to 375. In large saucepan, cook the penne pasta for 7-9 minutes (al dente). Reserve 1/4 cup pasta water. Drain the pasta and return to pan. Add chicken, peas, sauce and pasta water. (I dumped the sauce into the pan and added the pasta water to the sauce jar and shook it to get the remaining sauce out of the jar). Mix well. Transfer mixture to 9x13 pan. Top with grated cheese and bake for 25 minutes.