It was January 24th. I didn’t know that after that night, my life as a lazy cook would never be the same. I was craving something saucy, tangy, and rich for dinner the night I made this. Whenever I want something really rich, my mind drifts to Italian food, and I know my husband likes it, so that’s a double-win. We didn’t have the traditional ingredients for chicken parmesan, but we had stuff that I could improvise with. And so, this recipe was born.
Ingredients and directions:
Approximately fifteen chicken tenders, baked according to the instructions on the package (we used Tyson chicken breast tenders…you may need more or less, depending on the size of the chicken you have).
One jar of marinara sauce of your choice (we really like Paul Newman’s marinara, or the “Market Pantry” Target brand of regular red sauce!)
Some kind of pasta, cooked according to the instructions on the package (we only had some three cheese ravioli, so I boiled that and used it.)
8 oz. mozzarella cheese, shredded
8 oz. parmesan cheese, shredded
Prepare the chicken and pasta according to the directions on their packaging, and set aside. Mix together the mozzarella and parmesan cheese in a bowl and set aside.
Pour about a cup of pasta sauce into the bottom of a 9×13 glass dish; enough to cover the bottom completely.
Place the pasta on top of the sauce.
Arrange the chicken over the sauce-pasta-cheese layers. Drizzle another cup or so of sauce over the chicken, then another layer of cheese.
Bake at 350 for about 15 minutes, or until the cheese is nicely browned.
Serve, enjoy, marvel at how delicious and easy and inexpensive it was!