Prep time: 15-20 minutes

Cook time: 60-65 minutes

Materials:

• 1 lb. chicken breast, cut into bite size pieces (season with salt & pepper to taste, 1 tbsp. paprika, 1/2 tsp oregano)
• 1 onion chopped
• 3 garlic cloves minced
• 2 cups elbow pasta
• 28 oz. tomato sauce (season with salt & pepper to taste, 4 fresh basil leaves, 1 tsp sugar, 1 tsp oregano)
• 1 1/2 cup chicken stock
• 4 tbsp. olive oil, divided
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

Process:

1. Preheat the oven to 375 degrees F and grease a 9×13 casserole dish with 2 tbsp. olive oil. Set aside until needed.
2. In a mixing bowl add in the chicken, 2 tbsp. olive oil, salt and pepper to taste, 1 tbsp. paprika and 1/2 tsp oregano. Mix well to coat and place evenly in the bottom of the prepared casserole dish.
3. Top with the chopped onions and minced garlic.
4. Take the dry pasta and pour it evenly over the chicken and onions.
5. In a bowl or large measuring cup add in the tomato sauce and season with salt and pepper to taste, fresh basil leaves, 1 tsp sugar and 1 tsp oregano. Mix well to incorporate.
6. Add in the chicken stock.
7. Pour this mixture over the pasta.
8. Cover and bake for 45 minutes.
9. After 45 minutes remove the aluminum foil and top with mozzarella and Parmesan cheese.
10. Bake for an additional 15-20 minutes.
11. Let sit for 5 minutes before serving.
12. Plate and ENJOY!