Here is a recipe for Chicken Pesto Pasta:

Ingredients:

• 1 lb spaghetti pasta

• 3 boneless, skinless chicken breasts, cut into bite-size pieces
• Salt and pepper
• 3 tablespoons olive oil
• 4 cloves of garlic, minced
• 1/4 cup of pesto sauce
• 1/4 cup of heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley

Instructions:

• Cook the spaghetti pasta according to package instructions until al dente. Drain and set aside.

• Season the chicken with salt and pepper.
• Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes.
• Add the garlic and cook for an additional 1-2 minutes, until fragrant.
• Stir in the pesto sauce, heavy cream, and Parmesan cheese. Cook for an additional 2-3 minutes or until the sauce has thickened.
• Stir in the cooked spaghetti pasta and toss until the pasta is evenly coated in the sauce.
• Sprinkle with fresh parsley and serve immediately.

Enjoy your delicious Chicken Pesto Pasta!

i use jarred sauce. sautee up bell peppers, onions, garlic and a little bit of minced jalepenos. ground beef. let it simmer for at least 20 minutes before serving. for garlic bread i use real garlic, finely grated or minced. throw it in a sauce pan with a stick of butter and let the garlic butter simmer for at least 5 minutes, don't let it burn! slice enough french bread for everyone, generously drizzle the garlic butter on the bread and pop in the oven at 350 for 15-20 minutes. for garlic cheesy bread, sprinkle shredded cheese of choice on the bread before drizzling on the garlic butter. good luck!

Jarred sauce...do some taste-testing, they are Not the same!
Add garlic powder, a pinch of sugar, maybe some hot sauce or cayenne. A drizzle of olive oil always brings out more flavor. If you want even better, lightly saute real garlic, maybe some chopped onion, and add. And parmesan/Romano cheeses, far more flavor!

I just made mine last night in a crock pot. I put a big jar of Ragu in the pot followed by a can of chopped tomatoes, paste, thyme, rosemary, chopped onion, crushed garlic, about a 1/4 cup parmesan cheese and a little salt and sugar. Then, 2 pounds 90% beef browned with fat removed. 1 pound of cooked regular pork sausage and 1 pound of cooked sweet sausage (Fat removed). I added about a 1/4 bottle of red wine and let it slow cook in the crock for 4-5 hours. I tasted it, added a little more wine and salt and it was ready!

I then get some frozen Texas Toast and pan fry it after adding a little garlic salt to it. Works MUCH better than baking it.

I put the spag on a plate, add some finely grated sharp cheddar on the spag then top it with my chunky sauce.

I make enough to feed an army. I live alone so I let the rest chill overnight in the crock. Today I will take it out and transfer it to Foodsaver vacuum bags and store them in the freezer. I'll have 7-8 servings at least. Then, all I need to do when I want it again is to put the frozen bag into a large pot of cold water. Put the pot on the stove on high and bring it to a boil. When the water starts to boil the spag is usually ready to eat!

I have had my spag up to 6-7 months later and it tastes just as good as the day I made it. This works great when I am feeling like I want something home cooked but don't feel like cooking.

boil water add stringy noodles use what ever you want for sauce nothing hard with it! Try brown hamberger meat and add to sause directly or you can get some chili in cans and mix it in it. Be creative like meat loaf add something different each time.

tomato sauce, tomato paste, and the secret is one can of cream of mushroom soup. Then all the veggies and spices you want. I usually do a bay leaf, oregano, garlic, sage, zucchini, olives, mushrooms, celery, onion, and for meat, I often use deer or elk burger, but sausage is nice too.

My secret is to throw in some hot green chiles (okay, so not that big a secret).

Well, as a former Chef I could hit you with loads of stuff to make a great meal. But in truth, a good jarred sauce, can make a simple dish into something special.
You might have to try a few to find the one you like. But there are many to choose from.

Barilla pasta & Newman's Own sauce in a jar. Follow the directions on the pasta box carefully & it will come out good.

@Bendog -- Replacing the place holder. Here ya go, Uncle Giuseppe's Rich Spaghetti Sauce with Meatball Recipe included:

Giuseppe Paladino’s Spaghetti Sauce
Modified for today’s cooking style

This recipe makes up a rather large batch of sauce, but it freezes nicely in serving sized packages for future use. Optional ingredients marked with *.

Ingredients:

*Bell peppers – 1 green – 1 yellow or orange – 2 red – all chopped into ½" squares

Red onion – 1 of about 3" size – chopped small

*Fresh, sliced Portabello mushrooms – 1/4 to ½ pound

Fresh garlic – Peel and thick slice 10 large cloves

*Early California sliced black olives with fluid – 1 can 2.25oz

Beefsteak tomatoes – 3 large – cut into narrow wedges, say 8 per tomato

California Sun•Dry Sun Dried Tomato Halves – 1 jar 8.5oz

Hunts tomato sauce – 2 cans 15oz (if you’d like it more chunky, replace 1 can with crushed tomatoes)

Hunts tomato paste – 2 cans 6oz

Oregano, ground – 1 tbsp

Oregano, whole – 2 tbsp

*Salt – 1 tbsp

Fresh parsley – Chop about a small mound that fits the palm of your hand

Fresh cilantro – Chop same amount as parsley

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Preparation

4.5qt minimum sauce pan with lid (preferably glass)

12" saute pan with lid (preferably glass)

Saute mushrooms in ½ cup virgin olive oil, drain and add to sauce pan

Saute bell peppers until blackened slightly in ½ cup virgin olive oil, drain and add to sauce pan

Saute garlic until lightly browned in virgin olive oil, drain and add to sauce pan

Add all other ingredients to sauce pan -- except tomato paste which will be added when sauce is beginning to bubble. Stir until blended well. Turn on heat to a low medium setting. Stir ingredients every few minutes.

When sauce begins to bubble, add tomato paste in individual tbsp amounts scattered evenly over top of sauce. Allow tomato paste to warm for about 5 minutes, then stir into the sauce. Turn heat up to medium, cover sauce pan. Stir ingredients regularly. Bring sauce to a low boil and cook for 45 minutes.

If you want a regular meat sauce, add 1 pound of browned lean ground beef in pinched pieces when sauce begins to bubble, then cook as indicated.

Serve on pasta of choice.

Note: This sauce is slightly acidic and sharp to taste. If you want sauce with less bite and a bit more on the sweet side, prep 2 peeled carrots in a blender until smooth and add to ingredients before placing on heat. Increase cooking time from 45 minutes to 1 hour, then serve.

If sauce is to be prepared with meatballs, bake meatballs as shown and add to sauce before placing on heat. There is no change in the sauce cook time with meatballs added.

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Meatballs

Ingredients

2 tsp olive oil

1 medium red onion, chopped fine

4 medium garlic cloves, minced

3/4 cup bread crumbs

1/2 cup fresh grated Parmesan cheese

3 large eggs, beaten well

1 tsp each; dried basil, oregano and parsley flakes

3/4 tsp sea salt

1 pound lean ground pork

1 pound lean ground beef

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Preparation

Mix all ingredients until texture is smooth

Roll into balls about 1½” to 2" diameter and place on baking sheet with roughly ½" space clear between.

Preheat oven to 375, then bake meatballs for 30 minutes or until heavily browned.

Place baked meatballs directly into sauce when it begins to bubble (meatballs are hot from the oven) and cook sauce with meatballs as indicated.

Serve on pasta of choice.

Hope you enjoy.

Ground beef, your favorite jarred spagetti sauce and noodles. I brown onions and garlic with the ground beef or use Italian sausage. You can also add bell peppers, sundried or canned tomatoes, mushrooms, a little hot chili flakes, sea salt... Whatever you like. Why does yours suck?