chicken parmesan pasta skillet

CHICKEN PASTA PARMESAN  SKILLET (ONLY 6 INGREDIENTS!)

INGREDIENTS:

• 2 tablespoons Italian dressing (not the creamy kind) fat free preferred 
• 3 boneless skinless chicken breasts, cut into cubes
• 1 pkg (16 ounces) rigatoni pasta small/medium sized
• 1 (24-ounce jar)  Marinara pasta sauce
• 1/2 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• salt and pepper to taste
• Chopped fresh basil for garnish (optional)

DIRECTIONS:

1. Heat chicken and Italian dressing in a large pan over medium high heat. Season chicken with salt and pepper.
2. Cook chicken until browned and just cooked through, (about 5 minutes depending on thickness of chicken).
3. Add the box of pasta and the entire jar of marinara to the pan. Fill the empty marinara jar with water and add to the skillet. If using a stockpot, use 2 cups water. Lightly stir the mixture to combine.
4. Bring mixture to a boil and then reduce to a simmer. Cover and cook for 15 minutes or until pasta is tender. 
5. Cover with grated parmesan and then shredded mozzarella. No need to stir. Continue to cook for 2-3 more minutes or until cheese is fully melted. You can also broil the entire skillet for about 4 minutes to make the cheese extra melty!
6. Top with chopped basil (optional) and serve! Enjoy!
7. ***The pasta in the middle of the skillet and underneath will be more tender than the outside pasta. It's okay if those pieces are a bit toastier and less soft. The inside will be plenty soft.