• 12 ounces whole grain rotini pasta
  • 1 teaspoon olive oil
  • 1/4 teaspoon red pepper flakes
  • 1 onion (small, halved, sliced)
  • 1 yellow bell pepper (or small red, cut into thin 1-inch strips)
  • 1 zucchini (small, cut in half lengthwise, then into ¼ inch slices)
  • 1 jar RAGÚ Homestyle Thick & Hearty Traditional Sauce
  • 3 cups baby kale (lightly packed, & spinach mix)
  • 3 1/2 cups sliced chicken (cooked)
  • 8 ounces grape tomatoes (multi-colored, halved)
  • 6 ounces fresh mozzarella balls (mini)
  • 12 pepperoncini peppers (stemmed, thinly sliced)


  1. Cook pasta as directed on package, omitting salt; keep warm.
  2. Heat oil and red pepper flakes in medium non-stick skillet on medium-high heat. Add onions; cook 3-4 min. or until softened, stirring frequently. Add peppers and zucchini; cook 3 min. or until vegetables are crisp-tender.
  3. Warm sauce in same pot on medium heat. Stir in greens and cook just until wilted. Stir in cooked pasta. Divide mixture among 6 serving bowls.
  4. Top evenly with vegetable mixture and remaining ingredients.
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