Chicken pasta with cream and mozzarella

★Ingredients

300g (10.5 oz) pasta (penne or fettuccine works well)

2 boneless, skinless chicken breasts, cut into bite-sized pieces

2 tablespoons olive oil

3 cloves garlic, minced

1 cup heavy cream

1 cup chicken broth

1 small onion, finely chopped

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Red pepper flakes (optional, for a bit of heat)

Meat broth with frozen vegetables

Prepare hot fudge brownies

★Instructions

1. Cook the pasta:

• Bring a large pot of salted water to a boil.
• Add the pasta and cook according to package instructions until al dente.
• Drain and set aside.

1. Cook the chicken:

• Heat the olive oil in a large skillet over medium-high heat.
• Add the chicken pieces and season with salt and pepper.
• Cook until the chicken is browned and cooked through, about 5-7 minutes.
• Remove the chicken from the skillet and set aside.

1. Make the sauce:

• In the same skillet, add the garlic and onion. Cook until the onion is soft and translucent, about 3-4 minutes.
• Pour in the chicken broth and heavy cream. Bring to a simmer.
• Stir in the dried basil and oregano.
• Add the mozzarella and Parmesan cheese, stirring until the cheeses are melted and the sauce is smooth.
• Season with additional salt and pepper to taste.

1. Combine:

• Return the cooked chicken to the skillet.
• Add the cooked pasta and toss to coat in the sauce.
• Cook for an additional 2-3 minutes, until everything is heated through.

1. Serve:

• Transfer the pasta to serving plates.
• Garnish with fresh parsley and, if desired, a sprinkle of red pepper flakes for a bit of heat.

Enjoy!