easy weeknight no boil chicken arrabiata

If this isn’t your new weeknight dinner obsession, I don’t know what is.

Let me tell you… jamie has been obsesssed with chicken arrabiata since he had it in italy… and the man won’t stop talking about it. Ever.

So if you’re going to be making it on the regular, to appease cravings, why not make it as easy as possible.

Made in one pot, with no need to pre boil noodles… using the best jarred arrabiata sauce, and shredded rotisserie chicken to make it that much quicker for you.

Ingredients:

16oz pasta shells

1 jar pizza girl arrabiata

1/2 cup water

1 1/4 cups chicken stock

3/4 cup heavy cream

3 cups rough chopped shiitaki mushrooms

3 cups shredded rotisserie chicken

1 tsp salt

1/2 tsp white pepper

2 cups shredded mozzerella.

Preheat oven to 400 degrees.

In a large oven safe baking dish, mix together all ingredients besides cheese.

Pro tip: I pour the water into the emptied sauce jar to make sure I get all of the sauce added.

Tightly cover with tin foil and bake for 45 minutes.

After 45 minutes remove cover, and sprinkle cheese over the top.

Bake for 15 more minutes.

Serve.