Posted by: marthabernie | April 18, 2014


Another quick recipe that doesn’t require much prep.


1 pound boneless, skinless chicken thighs cut into 1 inch chunks

2 cloves garlic, minced

2 tablespoons olive oil

1 – 15 oz can chopped or diced tomatoes

8 oz wide noodles

1-1/2 cups chicken stock

1/2 tablespoon Italian seasoning

1 cup shredded mozzarella

2 tablespoons chopped fresh parsley

In a large skillet, cook chicken and garlic in olive oil over medium heat until browned.  Stir in tomatoes, noodles, stock and seasoning; cover and bring to a boil; reduce heat and simmer, stirring until noodles are tender and liquid is absorbed, 10 minute or so.  Season with salt and pepper, top with cheese and parsley before serving.

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