2 cups elbow macaroni
1 cup marinara sauce
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil (optional)
Directions
Heat olive oil in a large pot over medium heat. Add the chicken pieces, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes.
Add the minced garlic and sauté for another minute until fragrant.
Pour in the chicken broth and milk, then stir in the elbow macaroni. Bring to a boil, then reduce the heat to a simmer.
Cook the pasta, stirring occasionally, until it’s al dente and most of the liquid is absorbed, about 10-12 minutes.
Stir in the marinara sauce and let it heat through for a couple of minutes.
Remove the pot from heat and stir in the mozzarella and Parmesan cheese until melted and creamy.
Sprinkle with fresh basil if using, and serve hot.
Philly Cheesesteak Meatloaf
Simple Sweetness: Easy Banana Cake Recipe With Cake Mix
Best Cinnamon Rolls
My In-Laws Kicked Me out of the House with a Newborn – They Regretted It Soon
How to Make Crispy Potato Fritters
Put three bay leaves under the bed before going to bed: here’s why
Colin Kaepernick: “Will go to Russia if not respected properly in the United States”.
Whenever these are on the table, my hubby can down 10 by himself!
Peanut Butter Fudge
