# Components:
→ Proteins
01 - 1 large boneless, skinless chicken breast, cut into bite-sized pieces
02 - 30 slices of pepperoni, sliced or quartered
→ Pasta
03 - 10.5 ounces uncooked rotini pasta
→ Cheese
04 - 7 ounces shredded mozzarella cheese
05 - 1.4 ounces grated Parmesan cheese
→ Sauce
06 - 2 cups marinara or pizza sauce
→ Vegetables and Aromatics
07 - 1 small onion, finely chopped
08 - 2 cloves garlic, minced
09 - 1 small red bell pepper, diced (optional)
10 - 1 tablespoon olive oil
→ Seasonings
11 - 1 teaspoon dried Italian herbs
12 - ½ teaspoon crushed red pepper flakes (optional)
13 - Salt and black pepper, to taste
→ Liquids
14 - 1 ⅔ cups low-sodium chicken broth or water
# Method:
01 - Heat olive oil in a large deep skillet over medium heat. Season chicken pieces with salt and pepper and sauté for 3 to 4 minutes until lightly browned but not fully cooked.
02 - Add chopped onion, minced garlic, and diced red bell pepper if using. Cook for 2 to 3 minutes until softened and fragrant.
03 - Stir in sliced pepperoni and cook for an additional 1 minute.
04 - Add uncooked rotini, marinara sauce, chicken broth, dried Italian herbs, and crushed red pepper flakes. Stir to combine, ensuring pasta is mostly submerged.
05 - Bring mixture to a gentle boil. Reduce heat to low, cover, and simmer for 12 to 14 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.
06 - Stir in half of the mozzarella and all Parmesan cheese. Top with remaining mozzarella.
07 - Cover skillet and cook for 2 to 3 minutes until cheese is melted and bubbly.
08 - Remove from heat and let rest for 2 minutes before serving. Garnish with extra herbs if desired.
