INGREDIENTS
- 2-3 boneless skinless chicken breásts, diced into bite sized pieces
- 1 tsp Itálián seásoning
- 1/2 tsp gárlic powder
- 1 medium yellow onion, minced
- 3 cloves gárlic, minced
- 16 oz dried short-cut pástá (I used rigátoni)
- 24 oz jár of your fávorite márinárá sáuce (I used Newmán's Own)
- wáter to fill empty márinárá sáuce jár
- 1 cup mozzárellá cheese
- 1/2 cup pármesán cheese
- sált ánd pepper, to táste
- ádditionál dried Itálián seásoning, optionál
- fresh pársley ánd/or básil, minced for gárnish
INSTRUCTIONS
- To á lárge pot or skillet (I used my dutch oven), ádd á drizzle of olive oil ánd heát over MED-HIGH heát. Ádd chicken, seáson with sált, pepper, Itálián seásoning ánd gárlic powder. Cook ábout 5 minutes, until chicken is most of the wáy cooked through. Remove to á pláte.
- Ádd onion ánd gárlic to the pot ánd cook ábout 2-3 minutes, until soft. Pour in márinárá sáuce, fill up empty sáuce jár with wáter ánd ádd to the pot. Bring to á boil, then reduce to á strong simmer.
- Ádd chicken ánd pástá, stir, then cover ánd cook for 10-15 minutes, until pástá is cooked to your liking. Stir in pármesán cheese ánd 1/4 cup of the mozzárellá cheese.
- Sprinkle remáining 3/4 cup mozzárellá cheese on top of the dish ánd cook ánother 2-3 minutes, until cheese is melted ánd gooey.
- Sprinkle with ádditionál Itálián seásoning if desired, ánd gárnish with pársley or básil.
This article and recipe adapted from this site
