- 1 pound thin spaghetti
- 4 Thin Sliced Boneless Skinless Chicken Breasts
- 24 ounce jar marinara sauce
- 1/4 cup Parmesan cheese
- 4 slices mozzarella cheese
- 2 Tablespoons finely chopped fresh parsley
- Cook the spaghetti according to package instructions. Keep warm.
- Warm a large skillet over medium-high heat and add the four chicken breasts. Brown the chicken, about 5 minutes per side. Add in the entire jar of marinara sauce and turn the chicken breasts to coat them completely. Bring to a boil, then reduce the heat to a simmer and cover the skillet. Cook for 15 minutes, until the chicken is cooked through and tender.
- Sprinkle each chicken breast with the Parmesan cheese, then top each one with a slice of mozzarella. Cover the skillet to melt the cheese.
- Add a helping of spaghetti to each of four plates. Ladle some sauce on each one, then place a chicken breast atop the spaghetti. Sprinkle with the parsley and serve.
Source:Chef Next Door
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