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The Pioneer Woman’s Quick and Easy, Chicken Mozzarella Pasta Recipe

Have you ever had those days where you simply run out of time to make a dinner that involves too much planning and time?  
Today is one of those days for me.

I just want to make something simple yet healthy and easy where I don’t have to think! :)
Rescuing me yet again is the incredible Ree Drummond, otherwise known as, ‘The Pioneer Woman’.
Ree claims that her Chicken Mozzerella Pasta is,
“one of the easiest recipes to make on the planet”…  (perfect!)
I love her attitude and approach to life…
A busy mother of 4 living on a working Ranch, Ree gives hope to busy parents and working women everywhere.
Once I read that this recipe involves ‘ready made spaghetti sauce’ I knew it was something I could handle.
I’m excited to give it a try and I hope it’s one you’ll enjoy as well.

Buongiorno and Cheers to a beautifully ‘easy’ , stress free and healthy dinner!

xo

https://kristywicks.com
https://kristywicks.comhttps://kristywicks.com

Chicken Mozzarella Pasta~
Ree – The Pioneer Woman

source – Food Network 

image via Pioneer Woman

Ingredients

1 pound Penne Or Rigatoni

2 Tablespoons Olive Oil, Plus More For Drizzling

2 whole Boneless, Skinless Chicken Breasts, Cut Into Small Bite-sized Pieces

Salt And Pepper

1 whole Large Onion, Finely Diced

2 cloves Garlic, Minced

1 jar (25 Ounce) Good Quality Marinara Sauce

½ teaspoons Crushed Red Pepper Flakes (more To Taste)

½ cups Water

2 Tablespoons Minced Fresh Parsley

8 ounces, weight Fresh Mozzarella, Cut Into Medium Cubes

¼ cups Parmesan Shavings

Extra Parmesan, For Serving

12 whole Basil Leaves (chiffonade)

olive oil over medium-high heat. Add chicken pieces in a single layer and sprinkle with salt and pepper. Allow to cook without stirring for 2 minutes, or until golden. Stir chicken around to brown on all sides. Remove to a plate.

In the same skillet over medium-high heat, add the onions and garlic and stir immediately to start cooking. Cook for 2 to 3 minutes, stirring occasionally, until the onions are deep golden.

Reduce the heat to low and pour in the marinara sauce, red pepper flakes, and the water. Stir until the onions and garlic are mixed in, then add the chicken back into the pan. Add the parsley, stir to combine, then allow to simmer, stirring occasionally, for about 7-8 minutes.

Make sure the sauce is bubbly and very hot, then gently stir in the mozzarella. Let it sit, undisturbed, for 2 to 3 minutes, until you can see that the mozzarella is very soft.

Drain the pasta and pour it onto a platter. Drizzle with a little olive oil. Immediately sprinkle on 1/4 cup Parmesan shavings (or grated Parmesan.) Pour on the sauce, sprinkle with extra Parmesan and the chiffonade of Basil, and serve immediately!

* NOTE: The mozzarella should be very soft but should still be in visible chunks rather than distributed throughout the sauce. It’s better for the chunks to be on the firm side than the falling-apart side! You can always heat it a little more to get the cheese to the consistency you want.

 

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