I’m not usually one to eat pasta sauce from a jar, but recently my sister shared one of her easy jar recipes and swore it was delicious.
One lazy Sunday afternoon a few weeks back I decided to try it. She was so right. It was an instant hit with me. And it was from a jar and didn’t suck.
I’ve made some tweaks of my own to the recipe. It’s great for the crock pot too, but I prefer to cook it slow over a flame tamer (metal disk that disperses heat evenly over a stove burner so the bottom of the pan won’t burn) for about three hours.
Ingredients you will need (will serve 2-4)
1 pound of skinless boneless chicken breasts or strips
1 small red onion (diced)
1 small orange or yellow pepper (diced)
2 tablespoons of Extra Virgin Olive Oil
1 Jar of Bertolli Vodka Sauce
1/2 pound of your favorite pasta. (I like to pair mine with Barilla mini penne pasta.)
Salt
Pepper
Garlic Salt
2 teaspoons of minced garlic
Directions: Add EVOO to frying pan and heat on medium heat until hot. Add minced garlic and chicken breasts. Salt and Pepper to taste as well as garlic salt. Add pepper and onion pieces to top of chicken. Sear chicken until brown on both sides. Once brown on both sides remove chicken from pan. If you feel there is too much oil in bottom of pan spoon it out. Don’t wash pan you will want the juices from the chicken and the seared taste to marry with the sauce. Add Bertolli Vodka Sauce to pan and place over low heat (use your flame tamer if you have one.) Cut chicken into cubes and return to sauce. Cover and let simmer 2 to 3 hours.
Cook pasta according to directions on box. Add sauce over piping hot pasta.
It pairs well with a nice vegetable and cameo apple salad with Raspberry Balsamic Vinegar and Good Seasons Italian dressing packet. Use Raspberry Balsamic Vinegar in place of regular vinegar when mixing packet ingredients.
A delicious easy dinner. 
I’ll have to try it… I normally just have the vodka and get sauced!
Miikell, I use alcohol often when I cook. Sometimes, I even use it in the food. Ahahahahahahahaha I’m killing myself!
It really is tasty. Enjoy
That sauce is ALL we use in our pasta dishes. I absolutely love it! Your recipe sounds really delicious. I am a big pasta fan. The only thing I like better than vodka sauce is what they call pink sauce – alfredo and red sauce – yum! Now, I’m hungry.
Angelia, love pink sauce too!
You’re totally right that dinner does look delicious thanks for the great recipe! So glad I came across your blog!
will be back often!
Angie, (@ The Fitness Apple) thanks for stopping by. I checked out your blog as well, but was away on vacay, “I’ll be back!”
I love the Newman’s Own sauces, especially the alfredo. Cook up some linguine, add shrimp and sauce- Voila! As a bachelor, I need to know how to make something other than peanut butter and jelly sandwiches.
lol B, I don’t think I’ve ever tried the Newman’s Own sauces. I’ll have to check them out!
As an Italian, it is shameful to admit that I use jar sauce. I’m sorry, but I don’t have the freezer space for my own handmade sauce anymore. I like Bertoli and there are a few Trader Joe’s sauces I will doctor up as well. Thanks for the recipe post Sherri!
Gigi, I don’t think we have a Trader Joe’s here. I really want to check that place out. I see people blog or talk about it all the time. BTW… you sure have a lot of blog contents going @ one time! I’ll try and stop by and enter a few. Your email about the Blanket give away cracked me up!
Sounds really delish. That vodka sauce sounds really interesting too. Never heard of it before
Tony, I wonder if you can purchase it in Tasmania, Australia? If not, try making it from scratch, you’ve got that brand new (totally awesome) redecorated Kitchen! Put it to use lol
Michelle actually made a heap of pasta sauce for bottling yesterday from our tomatoes & capsicums from the garden
Sounds delightful Tony
Vodka sauce, never heard of that before, i’ll have to try it out
Kevin, What!? Aren’t you a chef?
I can make this! Thank you for sharing. I do like jarred sauce, and you’ve added fabulous ingredients!
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