The ultimate dish for fall is the meatball, which is so delicious you might not want to miss out on it!
This recipe is perfect for those who have yet to fall in love with pasta or meatballs, but want to try some pasta dishes for dessert.
Make this Meatball Sauce, Frittata and Chicken Recipe, and you’ll find yourself craving it all summer long.
Ingredients: 1 lb. boneless, skinless chicken breasts 1 cup spaghetti sauce (I use Stramaccio, but you can use any of the many brands available) 2 tbsp olive oil 2 tbsp dried oregano 1 tsp garlic powder 1 tsp red pepper flakes 2 cloves garlic, minced 2 tbsp fresh basil, chopped (optional) 1 cup shredded mozzarella cheese 1/2 cup heavy cream Directions: In a large pot, heat olive oil over medium-high heat.
Add spaghetti sauce and saute for 5-10 minutes, or until spaghetti is cooked through.
Add oreganos, garlic powder, red pepper, and basil, and sauté for another minute or two.
Add chicken, tomatoes, and mozzas, and continue to cook for another 5-7 minutes.
Turn off the heat.
Remove chicken from the pot and pat dry.
(It should be ready to eat after about 10 minutes, but I’d still suggest a little time to let it marinate in the sauce.)
Place the chicken back into the pot, cover with a lid, and bring to a boil over high heat.
Reduce heat to low, cover, and simmer until chicken is cooked, about 20 minutes.
Remove from heat, shred the chicken, and place on a plate to cool.
Serve with warm sauce for a quick, satisfying dinner.