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.
THE PIZZA BURGER PIE !
BREAKING: ABC Refuses to Renew Whoopi Goldberg and Joy Behar’s Contracts for ‘The View,’ Citing Desire to Move Away from ‘Toxic’ Elements
HAMBURGER STEAKS WITH ONION GRAVY
Hamburger and Potato Casserole: A Comforting Classic
TACO STUFFED SHELLS: A Fusion of Comfort and Spice
Oreo Pancakes with Cream Cheese Drizzle
