It’s dinnertime, and suddenly you realize you haven’t thawed the chicken breasts. No problem! With this recipe, you can gently cook them right from the freezer in marinara sauce, which infuses the chicken with flavor and moisture. Add some spaghetti and boom! A complete dinner with just 15 minutes of work.
| Level: | Easy |
| Total: | 40 min |
| Active: | 15 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 40 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 4 individually frozen boneless, skinless chicken breast halves (about 8 ounces each)
- Two 24-ounce jars marinara sauce
- Kosher salt and freshly ground black pepper
- 1 pound spaghetti
- Chopped fresh flat-leaf parsley, for serving, optional
Instructions
- Add the chicken to a large skillet and cover completely with the marinara sauce. Bring the marinara to a simmer over high heat, then reduce the heat to low. Cover and simmer, flipping the chicken once halfway through and rotating the pan every so often to ensure even cooking, until an instant-read thermometer inserted into the thickest part of chicken reaches 165 degrees F, 30 to 35 minutes.
- Meanwhile, bring a pot of salted water to a boil. Cook the pasta until al dente according to the package directions. Drain the pasta, reserving 1/4 cup cooking water.
- Remove the chicken from the marinara sauce, then slice it and season with 1 teaspoon salt. Add the pasta and reserved cooking water to the marinara sauce and cook over medium-low heat, tossing occasionally, until the sauce coats the pasta, 1 to 2 minutes.
- To serve, divide the pasta among 4 plates and top each with some sliced chicken and parsley if using.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 865 |
| Total Fat | 13 g |
| Saturated Fat | 2 g |
| Carbohydrates | 112 g |
| Dietary Fiber | 10 g |
| Sugar | 22 g |
| Protein | 71 g |
| Cholesterol | 172 mg |
| Sodium | 1587 mg |
| Serving Size | 1 of 4 servings |
| Calories | 865 |
| Total Fat | 13 g |
| Saturated Fat | 2 g |
| Carbohydrates | 112 g |
| Dietary Fiber | 10 g |
| Sugar | 22 g |
| Protein | 71 g |
| Cholesterol | 172 mg |
| Sodium | 1587 mg |
Reviews
Pretty good! Chicken is cooked at different times, so use a thermometer to check the temps at the 25-30min mark. It was tender and juicy. Another thing: there was a lot of sauce left, so maybe use 1.5 jars for it instead of the 2. Or make more pasta. You can’t go wrong with more pasta.