2 hours 15 minutes
- Preheat oven to 325°F. Place chicken in a 13x9x2-inch baking pan; season to taste with salt and pepper. Place in oven; bake 20 to 25 minutes or until chicken is no longer pink. Transfer chicken to a work surface and shred coarsely with 2 forks. Reserve pan juices.
- Meanwhile, place tomatoes in a 6-quart Dutch oven, breaking tomatoes into chunks. Add marinara and 1 cup water. Add onion salt, garlic salt, basil, Parmesan, oil, and salt and pepper to taste. Place over medium heat.
- Add chicken and baking pan drippings; bring to boiling, stirring occasionally. Reduce heat to low; cook 1 1/2 hours or until tender. Adjust seasonings to taste.
- Cook pasta al dente according to package directions; drain well. Transfer to a large serving bowl. Add about one-fourth of the chicken-tomato sauce; toss to coat. If desired, dot with spoonfuls of ricotta and sprinkle with basil leaves. Serve immediately with remaining sauce on the side.
View all nutritional information
Calories 473, Calories Fat , Total Fat 6g, Saturated Fat 1g, Cholesterol 45mg, Sodium 883mg, Carbohydrate 71g, Protein 29g
|Total Fat (extra)||11|
|Saturated Fat (extra)||9|
|Vitamin A (extra)||23|
|Vitamin C (extra)||400|