Ingredients
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1 tablespoon butter or 1 tablespoon margarine
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1/4 cup chicken broth (14-1/ 2 oz can) or 1/4 cup low sodium chicken broth (14-1/ 2 oz can)
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1/2 cup spaghetti sauce (14 oz jar)
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1/2 teaspoon dried basil
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1/2 teaspoon oregano leaves
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3 cups rotini pasta (8oz) or 3 cups penne rigate, uncooked (8oz)
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3/4 cup parmesan cheese, grated
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1 lb boneless skinless chicken breast, cut into 1/ 2-inch pieces
Instructions
- In 10 inch skillet over medium-high heat, melt butter; add chicken.
- Cook, stirring occasionally, until no longer pink, about 3 minutes.
- Add chicken broth, spaghetti sauce and seasonings; heat to boiling.
- Add uncooked pasta, stirring to coat with liquid.
- Cover; reduce heat. Simmer 15 minutes, stirring every 2 minutes or until most liquid is absorbed.
- Remove from heat; stir in Parmesan cheese. 5 servings (1 cup each)