1 lb of skinless boneless chicken breast
1 16 oz box of rigatoni pasta
1 jar of Marinara sauce
3 tablespoons Italian dressing (NOT the creamy kind)
Freshly chopped basil (optional)
- Using a nonstick skillet, cook the chicken breast on medium heat. You won’t need oil to cook the chicken. Instead, use the Italian dressing. Pour the 3 tablespoons of Italian dressing in with your chicken. Cook until both sides are golden brown and you have checked that it’s fully cooked.
- After you’ve cooked your chicken thoroughly, add in your rigatoni pasta and marinara sauce. When you’ve emptied the marinara sauce into the skillet, refill the jar with water. Pour that water into the skillet.
- Continue cooking the food on medium heat until it’s boiling. Once it begins to boil, reduce the heat to simmer and cover the skillet with a lid. Allow the food to simmer for 20 minutes.
- Once you’re done simmering it, add in your cheeses! Don’t be scandalous now! Chop up some fresh basil leaves and sprinkle it all over to give it that decadent straight-out-of-Olive-Garden beauty to it and you’re set!
Now of course the basil leaves are simply optional. But if you’re like me, I like adding finishing touches like leafy greens to my meals to make me feel like I’ve just completed an intense Iron Chef challenge.
Pastas are super simple, even those who feel like they can’t cook can master this easily. I say that with confidence because I’m one of those people. And if you’re one who hates having a pile of dishes to clean, this is perfect for you too as you see in the title, all you have to worry about cleaning besides your own plate and utensils is a pan. I think that’s a winner winner chicken dinner. Let me know what you guys think!