- Chicken Breasts
- Penne Pasta
- Crushed Tomatoes
- Grated Parm
- Grated Parm Stones
- Shredded Mozzarella
- Olive Oil
You need chicken breasts you could also use size and I just chop them up into about 1 inch chunks maybe a little bigger penne pasta you can use any medium cut pasta you’d like. I’ve got some crushed Tomatoes lots of onions and garlic lots of freshly grated parm stones, pepper Italian seasoning you’re also going to need some shredded mozzarella which I pick I’ll grab it just a little bit and some olive oil and water that’s it easy what I have here it’s my big pan with a bit of olive oil in there preheating over about medium-high heat to that,I’m going to add my chicken now I’m trying to get rid of as much fat as possible.
I’m going to cook my chicken until it starts to develop a little bit of color it doesn’t have to be cooked all the way through in fact a won’t be cooked all the way through which is fine because we’re just going to keep it cooking with everything else anyway so I’m gonna let that go for just a few minutes and then we’ll add in the onion and the garlic chickens looking good alright now. I’m going to add my onion and my garlic like I said don’t worry if it’s not all colored all over it’ll be fine to be delicious add a bit of salt pepper at this point and then just continue to cook everything until the onions and I’m going to prep our onions and garlic become translucent you know they cook down the well up a little bit of color just keep an eye on them all right now you’re going to add your crushed tomatoes if you want to instead of adding the onion and the garlic and sauteing.
I’ll just use some pre-made marinara sauce and it seems your staff but I can always find a little bit of time for some shoppers of some garlic and some onion the water the crushed tomatoes the Italian seasoning and now I’m going to add about 1/2 a cup of my parm at the stage give that a really good stir bring this to a boil let it simmer for about I would say 15 minutes or so and then we’ll move on to the next step it’s been simmering is about 15 minutes at this point I’m going to add my pasta right in give that a stir I’m going to season it with some salt because I tasted the soup be part I asked Melda broth and it does need a little bit more salt specially since you’re adding the starchy pasta to it now I’m going to put a lid on and let this cook for about 10 minutes or so or until the pasta is fully cooked that looks perfect to talk about 12 minutes with the lid on for my pasta to cook fully so nice and al dente which is how.
I like it now I’m going to do is I’m going to sprinkle the rest of the form on top because it is chicken parm pasta after all and I’m going to sprinkle some shredded must right over the top I just turn the heat down to low as well as it will go going to line on to to high just want to make sure that you know what let’s live that’s the glue I put the lid on unless.I go for a few minutes until the cheese is fully melted I mean have you seen I’m a beautiful sight I mean aside from this okay, I mean look at that it is like I can’t even I can’t even I’m just going to dish up this is ridiculous look at that oh I mean who needs to make chicken parm anymore.When you can make this very cheesy who cares definitely top this with some fresh basil maybe even a little extra greeting of parm if you want to I will I serve it.