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:

  1. Cook pasta as directed by the box. Drain and drizzle with olive oil. Immediately top with 1/4 cup shaved Parmesan.
  2. 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.
  3. Add onions and garlic in the same skillet and cook for 2 to 3 minutes, stirring occasionally.
  4. Reduce heat to low. Add marinara, red pepper flakes, and water.
  5. Then add chicken and parsley.
  6. Simmer for 7 to 8 minutes, stirring every once in a while.
  7. Once bubbly and hot, gently stir in mozzarella. Let sit for 2 to 3 minutes or until mozzarella is very soft.
  8. Serve pasta topped with sauce, extra Parmesan, and basil.

Recipe from The Pioneer Woman

Posted on Fantastical Sharing of Recipes