Ingredients
Equipment
Method
Step-by-Step Instructions
- Heat 1 tablespoon of olive oil over medium heat until it shimmers, about 2 minutes.
- Add 1 cup of shredded cooked chicken and sauté for 3-4 minutes until heated through.
- Stir in 1 cup of marinara sauce, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of dried Italian herbs, simmer for 2-3 minutes.
- Add 8 oz of elbow macaroni into the pot with enough water or broth to cover the pasta (about 2-3 cups). Bring to a boil.
- Reduce heat to medium-low and cover, let it simmer for 8-10 minutes until al dente.
- Stir in 1 cup of shredded mozzarella cheese and 1/2 cup of grated Parmesan cheese until melted.
- Let the dish sit for a couple of minutes before serving.
Nutrition
Notes
Use high-quality cheese for richer flavor; adjust liquid based on pasta shape.