I made this for the first time on Saturday and it is a definite keeper. It is from Pioneer Woman's Dinnertime cookbook. So far everything I have made from it has been very good.
2 tablespoons olive oil, more for drizzling
2 boneless, skinless chicken breasts, cut into small pieces
Kosher salt and black pepper to taste
1 large onion, finely diced
2 garlic cloves, minced
One 25-ounce jar good-quality marinara sauce
½ teaspoon red pepper flakes
2 tablespoons minced parsley
1 pound penne, cooked to al dente and kept hot
¼ cup Parmesan shavings, plus more for serving
8 ounces (½ pound) fresh mozzarella, cubed
12 basil leaves, cut into chiffon
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.
3. Cook, stirring, for 3 to 4 minutes, or until the onions are golden brown.
4. Reduce the heat to low and add the marinara sauce, red pepper flakes, and ½ cup
water. Add the cooked chicken bites.
5. Stir the sauce, then add the parsley and stir it through. Let the sauce simmer for 7 to 8
minutes more, stirring occasionally.
6. Place the pasta on a large platter, drizzle on a little olive oil, and sprinkle on some Parmesan shavings.
7. And now, for the moment we’ve all been waiting for: Throw the mozzarella into the piping-hot sauce . . .
8. And stir it through, allowing the cheese to begin to soften and melt.
9. Before the cheese fully melts, ladle the sauce onto the pasta. It’ll keep softening and melting as you go and will pretty much look like a miracle.
10. Sprinkle on a bunch of basil at the end, then dig in! It’s a cheesy wonderland in there.
This is simple to make, very tasty, and makes wonderful leftovers. Enjoy!