Shells & Chick Peas Marinara

Ingredients

• 1/4 lb. pancetta or bacon
• 2 cloves garlic, finely chopped
• 1 jar Bertolli® Vineyard Premium Collections Marinara with Burgundy Wine Sauce
• 1 can (19 oz.) chick peas or garbanzos, rinsed and drained
• 1/2 cup chicken broth
• 1/4 tsp. ground black pepper
• 8 ounces medium shell pasta, cooked and drained
• 3 Tbsp. chopped fresh parsley or basil leaves (optional)

Directions

1. 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.
2. Sprinkle, if desired, with freshly grated Parmesan cheese.