Waist Watching Baked Chicken And Shells Marinara Recipes

Steps:

• Prehet oven to 350 degrees.
• Cook pasta according to package directions.
• Heat oil in medium non-stick skillet over medium-high heat. Add chicken and cook for about 3 minutes until cooked through. Remove to a plate.
• To skillet, add mushrooms, peppers, onion, and garlic and stir-fry over medium-high heat for about 5 minutes, until crisp-tender.
• Return chicken to skillet. Add tomato sauce, 1 T. parsley, basil, pepper, and salt; bring to a boil. Reduce ehat to low and simmer for 5 minutes.
• Remove from heat. Spread about 1 T. sauce in 1-1/2-quart baking dish.
• Drain pasta and add half to dish. Sprinkle with 1 T. Parmesan cheese. Top with half of remaining sauce. Repeat layers; sprinkle with remaining Parmesan cheese.
• Bake 10 minutes until heated through. Sprinkle with remaining 1 T. parsley and serve.

Steps:

• Add the chicken to a large skillet and cover completely with the marinara sauce. Bring the marinara to a simmer over high heat, then reduce the heat to low. Cover and simmer, flipping the chicken once halfway through and rotating the pan every so often to ensure even cooking, until an instant-read thermometer inserted into the thickest part of chicken reaches 165 degrees F, 30 to 35 minutes.
• Meanwhile, bring a pot of salted water to a boil. Cook the pasta until al dente according to the package directions. Drain the pasta, reserving 1/4 cup cooking water.
• Remove the chicken from the marinara sauce, then slice it and season with 1 teaspoon salt. Add the pasta and reserved cooking water to the marinara sauce and cook over medium-low heat, tossing occasionally, until the sauce coats the pasta, 1 to 2 minutes.
• To serve, divide the pasta among 4 plates and top each with some sliced chicken and parsley if using.