Chicken Marinara with Pasta and Fresh Mozzarella

One big pan - loaded with seared chicken, tender pasta, herby tomato sauce, and melted cheese. Grab your snorkel and fins, we're goin' in. In less than 30 minutes.

This is the ultimate meal, with just enough of everything to make it "right". The chicken is pan-seared until golden brown and then scented with fragrant oregano and basil. Next, those tender chunks of chicken are simmered in a homemade, zesty tomato sauce. But wait, the party's not over! Here comes the pasta - jumping right into the pool with everyone else! And on top? Blankets of fresh mozzarella. The perfect meal, on every level.

Chicken Marinara with Pasta and Fresh Mozzarella

1 pound pasta of choice, I used campanelle
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into bite-size pieces
1/2 cup minced onion
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
2 cups tomato sauce (from a carton or can)
1 cup chicken broth or chicken stock
1 teaspoon Worcestershire sauce
Salt and ground black pepper
4-6 ounces fresh mozzarella cheese, thinly sliced (you can also use shredded mozzarella cheese)
Fresh parsley or basil leaves for serving

Cook the pasta according to the package directions. Drain and cover with foil to keep warm.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown on all sides, stirring frequently.
Use a slotted spoon to remove the chicken from the pan and transfer the chicken to a plate.
Add the onion and garlic to the same skillet over medium-high heat. Cook for 2 minutes, until just starting to soften. Return the chicken to the pan with any accumulated juices from the plate. Add the oregano and basil and stir to coat. Cook for 1 minute, until the herbs are fragrant.
Add the tomato sauce, chicken broth and Worcestershire sauce and bring to a simmer. Reduce the heat to low, partially cover and simmer for 10 minutes. Fold in the pasta and cook for 1 minute to heat through. Season to taste with salt and pepper.
Top everything with the cheese and remove the pan from the heat. Let stand for 1 to 2 minutes, until the cheese melts.
Top with parsley or basil leaves and serve.

Serves 4