Chicken Mozzarella Pasta
What you need:
- 1 lb. penne pasta
- 2 Tbsp. olive oil, plus some
- 2 chicken breasts, cut into bite-sized pieces
- Salt and pepper, to taste
- 1 large onion, diced
- 2 cloves minced garlic
- 1 jar (25 oz.) marinara sauce
- 1/2 tsp. crushed red pepper flakes
- 1/2 cup water
- 2 Tbsp. minced fresh parsley
- 8 oz. fresh mozzarella, cut into cubes - or - 8 oz. mozzarella pearls
- 1/4 cup shaved Parmesan, plus some
- 12 whole basil leaves, chiffonade
Directions:
- Cook pasta as directed by the box. Drain and drizzle with olive oil. Immediately top with 1/4 cup shaved Parmesan.
- Meanwhile, heat olive oil in a skillet over medium-high heat. Add chicken and season with salt and pepper. Cook until golden brown and cooked through, stirring occasionally. Remove from pan.
- Add onions and garlic in the same skillet and cook for 2 to 3 minutes, stirring occasionally.
- Reduce heat to low. Add marinara, red pepper flakes, and water.
- Then add chicken and parsley.
- Simmer for 7 to 8 minutes, stirring every once in a while.
- Once bubbly and hot, gently stir in mozzarella. Let sit for 2 to 3 minutes or until mozzarella is very soft.
- Serve pasta topped with sauce, extra Parmesan, and basil.
Recipe from The Pioneer Woman
Posted on Fantastical Sharing of Recipes