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Ingredients
US|METRIC
4 SERVINGS
- 1/4 lb. bacon, crisp-cooked and crumbled
- 2 cloves garlic (finely chopped)
- 1 jar bertolli vineyard premium collect marinara with burgundi wine sauc
- 19 oz. chick peas (1 can, or garbanzos, rinsed and drained)
- 1/2 cup chicken broth
- 1/4 tsp. ground black pepper
- 8 oz. shell pasta (medium, cooked and drained)
- 3 Tbsp. finely chopped fresh parsley (optional)
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Directions
- Brown pancetta in 12-inch skillet over medium-high heat, stirring occasionally, about 2 minutes. Add garlic and cook 30 seconds. Add Sauce, chick peas, broth and pepper. Bring to a boil over high heat. Reduce heat to low and simmer covered 5 minutes. Toss hot sauce with shells and garnish with parsley.
- Sprinkle, if desired, with freshly grated Parmesan cheese.
NutritionView More
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380Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories380Calories from Fat25 |
| % DAILY VALUE |
| Total Fat3g5% |
| Saturated Fat |
| Trans Fat |
| Cholesterol |
| Sodium420mg18% |
| Potassium410mg12% |
| Protein15g |
| Calories from Fat25 |
| % DAILY VALUE |
| Total Carbohydrate74g25% |
| Dietary Fiber7g28% |
| Sugars2g |
| Vitamin A6% |
| Vitamin C15% |
| Calcium6% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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