Better Than The Freezer Aisle: Bertolli Chicken Alla Vodka & Farfelle
Once upon a time when I was newly married, I bought the Bertolli meals for two in the freezer aisle. You know the ones- they look so yummy on the outside of the package and cost an arm and a leg (seriously, it was $9 for the bag that served two people!). It didn’t take me long to figure out that a bag of pasta costs $1-2 and is WAY more than two servings. So I started experimenting with some of their flavors. This Chicken alla Vodka & Farfalle is one of my absolute favorites. I spent $6 to make the whole thing and it was 8 servings. That breaks down to $0.75 per serving compared to $4.50! My recipe even uses a jar pasta sauce so you don’t have to spend all day over the stove to fill your freezer. I’d love to hear what flavor of the Bertolli pasta’s you like; maybe I can keep experimenting and find a new favorite!
Bertolli Chicken Alla Vodka & Farfelle
Katie @ onceamonthmeals.com
- 1 Tablespoon olive oil
- 1 pound boneless chicken breast, sliced in 1″ strips
- 0.5 teaspoons black pepper
- 0.25 teaspoons salt
- 12 ounces bowtie pasta
- 1 cup trimmed, cut asparagus
- 12 ounces vodka pasta sauce
In a large skillet over medium heat, heat olive oil. Add chicken, then sprinkle with pepper and salt. Cook for 3-4 minutes on each side, until cooked through. While chicken is cooking, cook pasta according to package directions until just al dente. Once chicken is done cooking, remove from pan and add asparagus to skillet. Cook for 4-5 minutes. Add chicken back to skillet, then stir in pasta sauce. Cook on low for 5 minutes until sauce is warmed through. Drain pasta, then combine pasta, chicken and sauce in pasta pot. Stir well.
Cook as directed above. Allow to cool. Divide into baking pans, label and freeze. TO SERVE: Thaw in fridge. Bake at 350 for 15 minutes, until warmed through.
**conversion chart image provided by Erik Spiekermann