12ouncesweight Bowtie Pasta, Cooked According To Package Instructions And Drained
2TablespoonsOlive Oil
2whole BonelessSkinless Chicken Breasts, Sliced Or Diced
1TablespoonItalian Seasoning Or Herbes De Provence
Salt To Taste
1whole Medium OnionDiced
2clovesGarlicMinced
1cupLow Sodium Chicken Broth
1jar Good Quality Marinara Sauce14-16 Ounce Size
1teaspoonRed Pepper Flakes
1/2cupWhole Milk Ricotta Cheese
1cupGrated Mozzarella Cheese
1/4cupGrated Parmesan
12whole Basil LeavesChiffonade Or Chopped
Extra Cheeses And BasilFor Serving
Instructions
Heat the oil in a large skillet over medium-high heat. Season chicken with salt and herbs.
Add chicken to the skillet and cook until golden brown. Remove the chicken to a plate.
Add onions and garlic to the same skillet and cook, stirring, for 3 minutes. Add broth, then scrape the bottom of the skillet to loosen the bits. Cook for another 2-3 minutes to let the broth reduce.
Add marinara sauce and red pepper flakes, then simmer for 10 minutes.
Turn off the heat and add the cooked and drained pasta, ricotta, mozzarella, Parmesan, and basil. Add the cooked chicken on top. Toss to combine, then add more of any of the above ingredients until the sauce is just how you like it.
Serve with a sprinkling of Parmesan and a little basil on top.
The first time I made this I used leftover pasta and rotisserie chicken and Bertolli Vineyard Marinara with Burgundy Wine. Just sorta of used what I had and made to taste. Used recipe as a guide but didn't use specific amounts. Then I put the iron skillet in a 350 oven with parmesan on top and baked till bubbly.
Notes
Recipe By: Ree Drummond, 'The Pioneer Woman'
Serving Size: 8