2 whole Boneless, Skinless Chicken Breasts, Cut Into Small Bite-sized Pieces
Salt And Pepper
1 whole Large Onion
2 cloves Garlic
1 jar (25 Ounce) tomatoes Sauce
1/2 teaspoon Crushed Red Pepper
1/2 cup Water
2 Tablespoons Fresh Parsley
8 ounces, weight Fresh Mozzarella, Cut Into Medium Cubes
12 whole Basil Leaves
Cook pasta according to package directions.
Heat olive oil over medium-high heat. Add chicken pieces in a single layer and sprinkle with salt and pepper. Allow to cook for 2 minutes, or until golden. Stir chicken around to brown on all sides.
Take a skillet over medium-high heat, add the onions and garlic and stir immediately to start cooking. Cook for 2 to 3 minutes, until the onions are deep golden.
Reduce the heat to low and add red pepper flakes, sauce and the water. Stir until the onions and garlic are mixed in, then add the chicken back into the pan. Add the parsley, stir to combine, then allow to simmer, stirring occasionally, for about 7-8 minutes.
Make sure the sauce is bubbly and very hot, then gently stir in the mozzarella. Let it sit, for 2 to 3 minutes, until you can see that the mozzarella is very soft.
Drain the pasta and pour it onto a platter. Pour on the sauce, sprinkle with Basil, and serve immediately.
Note:If you don’t want to add chicken;its OK. You can have it as vegetarian food.Then its call Mozzarella Pasta.