INGREDIENTS
2 tablespoons butter
1/2 cup finely chopped shallots or onions
1 medium red bell pepper, finely chopped
1 rib celery, finely chopped
2 cloves garlic, finely chopped
1 can (14-3/4 oz.) chicken broth
1 jar Bertolli® Tomato & Basil Sauce
1 jar Bertolli® Alfredo Sauce
1/4 teaspoon white pepper
1 tablespoon Marsala wine (optional)
DIRECTIONS
Melt Spread in 3-quart saucepan over medium-high heat and cook shallots, red pepper, celery and garlic, stirring occasionally, 5 minutes or until vegetables are tender. Stir in broth and bring to a boil over high heat. Reduce heat to low and simmer 4 minutes. Stir in Sauces and white pepper. Simmer, stirring occasionally, 15 minutes or until heated through. Stir in wine and simmer 3 minutes.
Preparation Time: 15 Minute(s)
Cook Time: 30 Minute(s)
Serves 6
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