Cheesy Chicken Marinara Recipes

Steps:

• 1. In a wok, heat 2 tablespoons oil over high heat until hot, swirling to coat sides of pan.
• 2. Add chicken strips and stir-fry until cooked through, but still juicy, 3 to 4 minutes.
• 3. Remove to a plate.
• 4. In same wok, heat remaining 2 tablespoons oil over high heat.
• 5. Add mushrooms, onion, and garlic. Stir-fry until mushrooms are lightly browned, 3 to 5 minutes.
• 6. Return chicken to wok.
• 7. Pour in marinara sauce.
• 8. Cook until heated through, about 3 minutes.
• 9. Add mozzarella and parmesan cheeses.
• 10. Sprinkle parsley on top.
• 11. Cover and cook until mozzarella melts, 1 to 2 minutes.
• 12. Serve over bed of cooked spaghetti/pasta.

Steps:

• Heat oven to 375 degrees. In a large bowl, combine tofu, ricotta, Parmesan, bread crumbs, egg, garlic, oregano, 2 teaspoons salt and 1 teaspoon pepper, and mix until well combined. Add chicken and gently mix to incorporate. Lightly wet hands to prevent meatball mixture from sticking, then roll into 24 (1 1/2-inch) golf ball-size rounds.
• In a Dutch oven, heat oil over medium. Add bell peppers, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Add marinara sauce and meatballs, and stir gently to coat the meatballs in the sauce. Bring to a boil, cover and transfer to the oven to bake until meatballs are cooked through, 20 minutes.
• Top with provolone slices, slightly overlapping, and bake until cheese melts, about 3 minutes longer.
• Serve meatballs, peppers and sauce over egg noodles. Garnish with parsley, if using.