Chicken Parm

1/2 cup ditalini or other small pasta into the bottom of an oven safe dish.

Pat dry a thawed chicken breast fillet. Salt and pepper both sides, lightly flour one side.

Lightly oil a small pan and place the chicken breast fillet flour side down in the hot pan.

Measure 1/2 cup water into the pan with the ditalini. Thaw a Chunky Vegetable Marinara add that to the pan and stir to mix. It will look a bit soupy, but the pasta will absorb all that lovely flavored juices.

Once the chicken breast fillet is lightly browned on one side only lay it over the pasta mixture.

Seal tightly with foil and into a preheated 350 oven for about 20 minutes or until the past is just softened.

While the chicken is cooking make some garlic butter. Finely chopped garlic, room temperature butter, Italian seasoning, basil, oregano, salt. And smoosh it all together. Let sit so the flavors blend, the herbs soften and the salt draws some juices from the garlic. Stir again before each use.