12 oz Ronzoni SuperGreens™ Rotini
1 Tbsp olive oil
boneless skinless chicken thighs
onion, chopped
green bell pepper, chopped
1 large carrot, chopped
8 oz mushrooms, sliced
garlic cloves, chopped
1 Tbsp fresh rosemary, stemmed and chopped
1/4 tsp salt
1/4 tsp ground black pepper
1/4 tsp crushed red pepper flakes (optional)
2 cups diced tomatoes
1/2 cup dry red wine
1/2 cup chicken broth
3 Tbsps tomato paste
  chopped parsley (optional)
  Parmesan cheese, grated (optional)

Cooking Directions:

1.  Heat olive oil in a large, deep nonstick skillet set over medium heat. Add thighs and brown on each side. Remove to a plate. Add onion, bell pepper, carrot and mushrooms to the skillet. Cook, stirring often, for about 8 minutes or until browned. Stir in garlic, rosemary, salt, pepper and hot pepper flakes (if using). Cook for 2 minutes.

2.  Stir tomatoes, wine and tomato paste into skillet. Nestle in browned chicken. Simmer, covered for 45 minutes or until vegetables are tender and chicken breaks apart into large chunks with a spoon

3.  Meanwhile, prepare pasta according to package directions. Spoon sauce over pasta to serve. Garnish with parsley and shaved Parmesan cheese (if using).