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
-
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.
-
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.
-
Stir the sauce, then add the chicken and parsley, and stir. Let the sauce simmer for 7-8 minutes more, stirring occasionally.
-
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.
-
Before the cheese fully melts, ladle the sauce onto the pasta. Sprinkle on a bunch of basil at the end, then dig in.