Dinner Ideas with Chicken

Ingredients

• 🫒2 tbsp Olive Oil
• 🍗3 Chicken Breast (cubed-bite size pieces)
• 🧂2 tsp Italian Seasoning
• 🧄1/2 tsp Garlic Powder
• 🧅1/2 tsp Onion Powder
• 🧅1 Yellow Onion (finely chopped)
• 🧄1 tbsp Minced Garlic
• •16 ounces Rigatoni
• •3 cups Marinara
• 🍗3 cups Chicken Broth
• •2 cups Shredded Mozzerella
• •1/2 cup Shredded Parmesan
• 🧂1 tsp Black Pepper
• 🧂1/2 tsp Salt
• •1 tbsp Dried Parsley

Instructions

1. 1Preheat a 5 quart enamel coated Dutch oven over medium heat
2. 2Add the olive oil and allow to heat for about 1 minute.
3. 3Add the cubed chicken breasts and all of the spices. Mix well and cook until there is more pink. The chicken should not be fully cooked at this point.
4. 4Remove the cubed chicken breasts from the pot, but leave all of the juices in the pot.
5. 5Add the chopped onion, and cook until softened.
6. 6Add the minced garlic, and cook for about 1 minute.
7. 7Add the marinara sauce and chicken broth. Mix well and bring to a simmer.
8. 8Add the rigatoni, then reduce the heat to low, and cover. Cook for 7 minutes, then remove the lid and stir. Add the partially cooked chicken breasts back to the pot.
9. 9Cover and cook for another 8 minutes, or until the rigatoni is cooked through.
10. 10Add 1 cup of the mozzerella and the Parmesan cheese. Stir until well combined and the cheese is fully melted.
11. 11Top with the remaining cup of mozzerella cheese and top with the dried parsley. Turn off the heat and cover. Let stand for two minutes to allow the cheese on top to melt.
12. 12Serve and enjoy!