Thursday, April 22, 2010

Chicken Parmesan Skillet

1 lb. boneless, skinless chicken
1 jar 26 oz. spaghetti sauce
8 oz. rotini pasta (you can substitute your favorite shape)
1/2 c. grated mozzarella cheese
4 Tbsp. grated Parmesan cheese
onion powder
garlic powder
salt and pepper

In a saucepan, bring 2 quarts of water to a boil and add pasta.  Cook according to package directions.  Meanwhile, cube the chicken and fry in a large skillet in a little oil.  Season with salt, pepper, onion powder and garlic powder to taste.  When chicken is no longer pink, add the spaghetti sauce, reduce heat and simmer until heated through and the noodles are cooked.  Drain pasta, and stir into sauce.  Top with mozzarella and sprinkle Parmesan over all.  Cover the skillet until the cheese melts and serve immediately. Serves 4-6

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