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You Gotta Try This Chicken Mozzarella Pasta Recipe From KJ’s Kitchen
I saw the Pioneer Woman make this recipe so you know I had to try it … and WOW was it finger licking good!! This is a recipe that the whole family will love, even those picky eaters! Best part about this recipe is, even if you don’t eat meat or chicken, you can substitute peppers and it will still be delicious!
1 pound Penne Or Rigatoni Noodles (I used whole grain Penne)
2 Tablespoons Olive Oil, Plus More For Drizzling When Pasta Is Done
2 whole Boneless, Skinless Chicken Breasts, Cut Into Small Bite-sized Pieces (or you can use chicken tenders)
1 whole Large Onion, Finely Diced
2 cloves Garlic, Minced
1 jar (25 Ounce) Good Quality Marinara Sauce (Or you can make your own)
1/2 teaspoon Crushed Red Pepper Flakes
1/2 cup Water
2 Tablespoons Minced Fresh Parsley
8 ounces, weight Fresh Mozzarella, Cut Into Medium Cubes
1/4 cup Parmesan Shavings (I used Parmigiano Reggiano)
Extra Parmesan, For Serving
12 whole Basil Leaves (chiffonade – rolled and chopped Or you can use dried sweet basil)
Cook pasta according to package directions.
Heat 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: You can skip the chicken and just use the sauce. Add some sliced yellow and red peppers to the marinara sauce instead for a hearty sauce. Also, the mozzarella should be very soft but should still be in visible chunks rather than distributed throughout the sauce. You can get the mozzarella strings and just cut into chunks.
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