Easy 25-Minute Chicken Parmesan Pasta Skillet

eatthegains.com

Daphne Salang

8 ounces pasta (I used fusilli)

1 tablespoon olive oil

2 cloves garlic, minced

1 pound chicken breasts, cut into ½ to 1 inch pieces

½ tablespoon Italian seasoning

2 cups pasta sauce

¼ cup shredded parmesan cheese (14 grams - I shredded it myself)

4 ounces thinly sliced mozzarella cheese* (about ¾ cup)

salt and pepper, to taste

for topping - fresh basil, red pepper flakes, parmesan cheese

Directions at eatthegains.com

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