Ingredients
·
1 pound penne or rigatoni
·
2 tablespoons olive oil, plus more for drizzling
·
2 boneless, skinless chicken breasts, cut into bite-size pieces
·
Salt and freshly ground black pepper
·
2 cloves garlic, minced
·
1 large onion, finely diced
·
One 25-ounce jar good-quality marinara sauce
·
1/2 teaspoon crushed red pepper flakes, or more to taste
·
2 tablespoons minced fresh parsley
·
8 ounces fresh mozzarella, cut into medium cubes
·
1/4 cup Parmesan shavings, plus grated Parmesan, for serving
·
12 basil leaves, cut into chiffonade
Directions
1. Cook the
pasta according to the package directions. Heat the olive oil in a skillet over
medium-high heat. Add the chicken pieces in a single layer and sprinkle with
salt and pepper. Allow to cook, without stirring, until golden, about 2
minutes. Stir the chicken around to brown it on all sides. Remove to a plate.
2. In the same
skillet over medium-high heat, add the garlic and onions and stir immediately
to start cooking. Cook until the onions are deep golden, stirring occasionally,
2 to 3 minutes.
3. Reduce the
heat to low and pour in the marinara sauce, red pepper flakes and 1/2 cup
water. Stir until the onions and garlic are mixed in, then add the chicken back
to the skillet. Add the parsley and stir to combine. Bring to a simmer and
cook, stirring occasionally, for 7 to 8 minutes.
4. Make sure the
sauce is bubbly and very hot, then gently stir in the mozzarella. Let sit,
undisturbed, until you can see that the mozzarella is very soft, 2 to 3
minutes.
5. Drain the
pasta and pour it onto a platter. Drizzle with a little olive oil. Immediately sprinkle
on the Parmesan shavings. Pour on the sauce, sprinkle with grated Parmesan and
the chiffonade of basil and serve immediately!
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