Preparation Time: 15 minutes
Cook Time: 30 minutes
Cut: Boneless chicken
Ingredients
3 chicken breasts or 8 chicken thighs, boneless skinless, diced into 1-inch (5cm) pieces
2 Tbsp (30ml) olive oil, divided
2 garlic cloves, minced
1 medium onion, minced
16 oz (454 gm) dried pasta such as rigatoni or penne
24oz (710 ml) of your favorite marinara sauce
24 oz (710 ml) water to fill empty marinara sauce jar
1 cup (250 ml) mozzarella cheese, shredded
½ cup (125 ml) parmesan cheese, grated
1 tsp (5 ml) dried basil
1 tsp (5 ml) dried oregano
¼ tsp (1.25 ml) red chili pepper flakes
½ tsp (2.5 ml) salt
½ tsp (2.5 ml) black pepper
Fresh basil for garnish (optional)
Preparation
Heat 1 Tbsp oil in a large skillet (or dutch oven) over medium high heat. Add the chicken, chili flakes, salt and pepper. Cook until golden brown on both sides and chicken is cooked through. Remove chicken from heat and set aside on a plate.
Add remaining 1 Tbsp oil and onions to skillet and cook for 2-3 minutes until soft, add minced garlic and sauté for another minute. Add the marinara sauce, water, basil, and oregano. Bring to a boil then reduce to a strong simmer. Add the pasta, stir, then cover and cook for 10 minutes. Add chicken and cook for an additional 5 minutes or until the pasta is cooked to your liking.
Stir in the parmesan cheese.
Top with mozzarella cheese, cover, and heat for an additional 2-3 minutes until the cheese melts. Garnish with fresh basil, if desired.
