Ingredients

The following ingredients have 8 Servings
  • 1 tablespoon olive oil
  • 1 red pepper (sliced)
  • 1/2 cup onion (sliced)
  • 1 pound boneless chicken breast (sliced thinly)
  • salt and pepper
  • 1 clove garlic (minced)
  • 1 pound pasta (cooked el dente)
  • 2 1/2 cups mozzarella cheese (shredded and divided)
  • 24 ounces pasta sauce
  • 3/4 cup fresh Parmesan cheese (finely shredded)

Instruction

  • Boil pasta following instructions on the package, drain and rinse well. Set pasta aside in the colander.
  • Heat the olive oil in the pot you boiled the pasta in. Add the red pepper and onions. Saute until the onions are almost translucent.
  • Add the chicken to the pot and saute until cooked through about 10 minutes.
  • Add garlic to pan and toss for an additional 3 minutes.
  • Return pasta to the pot with the chicken and vegetables.
  • Add the jar of sauce, half the mozzarella cheese and 1/2 cup of the shredded Parmesan cheese. Mix well.
  • Sprinkle the remaining mozzarella cheese and Parmesan cheese over the top of the pasta.
  • Place the oven safe pot in a 350 F. degree oven with the lid on and heat until the cheese on the top has melted.
  • Serve immediately with Italian bread and a salad (optional).