Chicken Parm Pasta

Ingredients

1-1/2lbs chicken breast, cut into cubes

1/2 yellow onion, diced

3 cloves garlic, minced

1 (28oz) jar marinara sauce

1 cup part skim mozzarella, shredded

1/2 cup freshly grated parmesan

1 cup whole wheat panko bread crumbs

2 tablespoon olive oil

1 tablespoon butter, melted

1/4 teaspoon crushed red pepper flakes

1 lb spaghetti (or pasta of choice)

basil for garnish (optional)

salt & pepper

Directions

Preheat oven to 350F.

Bring a pot of salted water to a boil.

While the oven is preheating, add a tablespoon of olive oil to a large oven-safe skillet. Once the oil is hot, add in the onion and two cloves of garlic. Season with salt and sauté for 2-3 minutes, until onions start to become translucent. Add in the cubed chicken breast and season with salt and pepper. Let cook for 5-7 minutes.

While the chicken is cooking, add your pasta to the boiling water. Cook according to the package directions.

Once the chicken is almost cooked through, add the jar of pasta sauce to the skillet. Allow everything to simmer together until the pasta is finished cooking.

Drain the pasta, making sure to reserve a cup of pasta water incase you need to thin out the pasta sauce. Add the drained pasta to the skillet, and toss to combine. Top with mozzarella and parmesan and set aside.

In a small bowl, mix panko with butter, olive oil, red pepper flakes, and season with salt and pepper. Sprinkle panko mixture on top of the cheese.

Bake until bubbling and golden, about 25 minutes. Top with basil and serve.