Ingredients: 2-3 boneless skinless chicken breasts, diced into bite sized pieces 1 tsp Italian seasoning 1/2 tsp garlic powder 1 medium yellow onion, minced 455 grams rigatoni 710 mL jar of your favorite marinara sauce 710 mL water to fill empty marinara sauce jar 1 cup mozzarella cheese 1/2 cup parmesan cheese Salt and pepper, to taste Additional dried Italian seasoning, optional Fresh parsley and/or basil, minced for garnish Instructions: 1. To a large pot or skillet, add a drizzle of olive oil and heat over MED-HIGH heat. Add chicken, season with salt, pepper, Italian seasoning and garlic powder. Cook about 5 minutes, until chicken is most of the way cooked through. Remove to a plate. 2. Add onion and garlic to the pot and cook about 2-3 minutes, until soft. Pour in marinara sauce, fill up empty sauce jar with water and add to the pot. Bring to a boil, then reduce to a strong simmer. 3. Add chicken and pasta, stir, then cover and cook for 10-15 minutes, until pasta is cooked to your liking. Stir in parmesan cheese and 1/4 cup of the mozzarella cheese. 4. Sprinkle remaining 3/4 cup mozzarella cheese on top of the dish and cook another 2-3 minutes, until cheese is melted and gooey. 5. Sprinkle with additional Italian seasoning if desired, and garnish with parsley or basil.
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