Categories: Pasta

Ingredients

• 2 tbsp olive oil
• 2 chicken breasts, cut into small pieces
• Kosher salt and black pepper to taste
• 1 large onion, finely diced
• 2 garlic cloves, minced
• 25 oz jar marinara sauce
• 1/2 tsp red pepper flakes
• 2 tbsp minced parsley
• 1 lb penne, cooked to al dente and kept hot
• 1/4 cup Parmesan shavings
• 8 oz fresh mozzarella, cubed
• 12 basil leaves, cut into chiffonade

Directions

1. Heat the olive oil in a large skillet over medium-high heat. Add the chicken, season it with salt and pepper, and cook for 2 minutes on the first side, until golden brown, then flip and cook for 2 minutes more, until totally done. Remove the chicken to a plate.

2. Add the onion and garlic to the pan. Cook, stirring, for 3-4 minutes, or until the onions are golden brown. Reduce the heat to low and add the marinara, red pepper flakes and 1/2 cup water.

3. Stir the sauce, then add the chicken and parsley, and stir. Let the sauce simmer for 7-8 minutes more, stirring occasionally.

4. Place the pasta on a large platter, drizzle on a little olive oil, and sprinkle on some Parmesan cheese. Throw the mozzarella into the piping-hot sauce and stir it through, allowing the cheese to begin to soften and melt.

5. Before the cheese fully melts, ladle the sauce onto the pasta. Sprinkle on a bunch of basil at the end, then dig in.

Email to a friend | Print this recipe | Back