Deconstructed Chicken Parmigiana

That's basically what this is. Similar tastes, easy prep. (Of course, it also answers to"That pasta-chicken thing" around here.) And it's oh-so-yummy. And oh-so-easy. I get double the ingredients each time I make my weekly-ish run to the grocery store, that way there's always something to throw together at the last minute when it's been "one of those days".


Deconstructed Chicken Parmigiana

1 lb. penne pasta, I prefer Barilla
1 jar Vodka Sauce, I buy Bertolli
1 package frozen breaded chicken breasts, like Tyson's
1/4 to 1/3 cup grated parmesan cheese
3/4 cup shredded mozzarella
salt

1. Cook 3-4 chicken breasts according to directions. Meanwhile, prepare penne pasta according to package directions, adding salt to the water; cook until al dente. Drain pasta and place in a lightly-greased casserole dish.

2. Sprinkle about 1/4 cup parmesan cheese on the pasta; toss to coat.

3. Cut cooked chicken breasts into bite-sized pieces and toss with the pasta. Pour contents of sauce bottle over pasta and carefully stir to combine. Top with mozzarella cheese.

4. Bake at 350 degrees for 15-20 minutes until cheese is melted and bubbly.

This is perfect with a salad and garlic bread. (And the Pepperidge Farm frozen garlic bread is great to have on hand as well!)

Now, you could easily make your own sauce and pasta and breaded chicken and bread...but I like the ease and convenience of this every once in awhile, don't you agree?