Rosa Sauce with Chicken and Farro

Overhead image of a serving dish with farro topped with rosa sauce.

5 from 1 vote

Need a great weeknight meal idea that can double duty as the perfect special Valentine's Day date night at home dinner? Make this Chicken and Farro with Easy Rosa Sauce! You're going to love this gorgeous pink sauce!

Prep Time10

Cook Time30

Total Time40

Course: Dinner

Cuisine: American

Servings: servings

Calories: 83kcal

Author: Sharon Garofalow

Ingredients

1 jar Bertolli Traditional Marinara with Italian Herbs and Fresh Garlic
1 jar Bertolli Alfredo with Aged Parmesan Cheese
1 pound chicken chopped
1/4 tsp salt
1/8 tsp pepper
1 package farro
1 TBSP Parmesan cheese, shredded optional
1 tsp crushed red chili flakes optional

Instructions

Bring a pot of water to a boil and then add the farro.
Bring back to a boil and cook until tender, approximately 14 minutes. Drain. (Follow package instructions).
Sautee the chicken pieces in a tablespoon of olive oil. Sprinkle with the salt and pepper.
Depending on the size of your pan, you may want to cook the chicken in batches.
Add the farro to the chicken in the saute pan.
Top with one jar of marinara sauce and one jar of alfredo sauce. Then stir well.
Return to the stove to heat the sauces through.
Move to a serving dish then top with parmesan cheese, if desired.
Top with crushed red pepper flakes to add some heat.

Notes

Do not overcook the farro. You don't want the texture to turn mushy.
Modify the amounts of each type of sauce to find your favorite flavor ratio.
To make it spicy, you can add 1/2 tsp of red pepper flakes to the recipe when adding the sauces.
While I used farro, you could easily use any type of pasta instead.
Every element of this dish can be made ahead of time. Keep them. separate, in air-tight containers in the fridge until ready for serving. To serve, mix everything together and heat through.

Nutrition