|3 cups (750 mL)||Catelli Smart® Penne Rigate|
|16||frozen chicken nuggets|
|1 tbsp (15 mL)||olive oil|
|1/3 cup (75 mL)||finely chopped onion|
|1||minced garlic clove|
|2 1/2 cups (625 mL)||pasta sauce|
|3/4 cup (175 mL)||shredded Mozzarella cheese|
|2 tbsp (30 mL)||grated Parmesan cheese|
|2 tbsp (30 mL)||finely chopped parsley|
Prepare the chicken nuggets according to package directions.
Meanwhile, heat the oil in a medium saucepan set over medium heat. Cook the onions and garlic for about 5 minutes or until soft and fragrant. Stir in the pasta sauce and bring to a boil. Reduce heat to low and simmer for 15 minutes.
Toss the Mozzarella with the Parmesan and parsley. Remove the cooked nuggets from the oven.
|4||Top each nugget with a spoonful of sauce and sprinkle with a little of the mozzarella mixture. Return the nuggets to the oven; bake for 5 minutes or until cheese is melted and bubbly.|
Meanwhile, cook the penne according to package directions. Drain well.
|6||Toss hot penne with the remaining pasta sauce and any remaining mozzarella mixture. Serve with the mini chicken Parmesan.|
Go with a classic! Try our recipe for Penne with a Mini Chicken Parmesan tonight!
If concerned about the breading on the chicken, use cubes of cooked chicken breast or thighs instead of the chicken nuggets.