ONE POT CHICKEN PARMESAN PASTA

• 2-3 boneless skinless chicken breasts, diced into bite sized
  pieces


• 1 tsp Italian seasoning


• 1/2 tsp garlic powder


• 1 medium yellow onion, minced


• 3 cloves garlic, minced


• 16 oz dried short-cut pasta (I used rigatoni)


• 24 oz jar of your favorite marinara sauce (I used Newman's
  Own)


• water to fill empty marinara sauce jar


• 1 cup mozzarella cheese


• 1/2 cup parmesan cheese


• salt and pepper, to taste


• additional dried Italian seasoning, optional


• fresh parsley and/or basil, minced for garnish

1. To a large pot or skillet (I used my dutch oven), add a
   drizzle of olive oil and heat over MED-HIGH heat.  Add chicken, season with salt, pepper,
   Italian seasoning and garlic powder. 
   Cook about 5 minutes, until chicken is most of the way cooked
   through.  Remove to a plate.


2. Add onion and garlic to the pot and cook about 2-3 minutes,
   until soft.  Pour in marinara sauce, fill
   up empty sauce jar with water and add to the pot.  Bring to a boil, then reduce to a strong
   simmer.


3. Add chicken and pasta, stir, then cover and cook for 10-15
   minutes, until pasta is cooked to your liking. 
   Stir in parmesan cheese and 1/4 cup of the mozzarella cheese.


4. Sprinkle remaining 3/4 cup mozzarella cheese on top of the
   dish and cook another 2-3 minutes, until cheese is melted and gooey.


5. Sprinkle with additional Italian seasoning if desired, and
   garnish with parsley or basil.

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