1 small each green and red pepper, cut into thin strips
1 onion, cut into thin slices
1/2 tsp. dried thyme leaves
1 jar (650 mL) Classico di Firenze Florentine Spinach & Cheese Pasta Sauce
4-1/2 cups penne pasta, uncooked
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How do I make it ?
Heat oil in large skillet on medium-high heat. Add chops; cook 2 to 3 min. on each side or until evenly browned on both sides. Transfer to plate.
Add wine to skillet; cook 2 min., stirring frequently to scrape browned bits from bottom of skillet. Add peppers, onions and thyme; cook 3 to 4 min. or until vegetables are crisp-tender, stirring frequently. Add pasta sauce; mix well.
Return chops to skillet; spoon sauce over chops. Cover; simmer on medium-low heat 25 to 30 min. or until chops are done (160ºF). About 15 min. before chops are done, cook pasta as directed on package, omitting salt.
Drain pasta; serve with chops and sauce.
Kraft Kitchen Tips!
Substitute 25%-less-sodium chicken broth for the wine.
Prepare using Classico di Siena Fire Roasted Tomato & Garlic Pasta Sauce.
Calories From Fat
% Daily Value
Fat 13 g
Saturated fat 3 g
Cholesterol 75 mg
Sodium 470 mg
Carbohydrate 51 g
Fibre 4 g
Sugars 7 g
Protein 38 g
6 servings, 1/6 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.