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 green peas
2 oz Asiago cheese, grated (or Parmesan)
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 9×13 pan. Top with grated cheese and bake for 25 minutes.
Recipe – http://www.plainchicken.com/2010/03/creamy-chicken-rosa-bake.html