This recipe has gone through some adjusting, but I was determined to find an easy way to use up some leftover pasta sauce that was in the fridge.
- 1 C rigatoni (no substitutions)
- 2 boneless, skinless chicken breast halves (6 oz total)
- 1/4 C mozzarella cheese, shredded
- 1 1/2 C marinara sauce
- 2 Tbsp water
Robyn's notes: the pasta will not be al dente, because of the long cook time, but part of the point was that I wanted a recipe that I could just toss together and not worry about until dinnertime. A medium sized, good thick pasta is necessary to hold up without becoming mush, which is why the rigatoni. I used Barilla brand because it's the best quality my market sells and therefore the most heavy-duty. Even penne is not as thick as rigatoni, despite being a similar shape. The end result is not hugely exciting, but it's hearty, filling, and tasty, and requires so little work that it's worth making.
*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often