Weekends are meant for relaxation and unwinding from what was undoubtedly a long work week. So, slogging for an hour or more in the kitchen is probably the last thing you want to do! However, you still want to enjoy a wholesome and scrumptious meal. As the saying goes – you want to have your cake and eat it too. To help you out with that, we’ve put together an indulgent Marinara Chicken Pasta. It’s a one-pot wonder that can be ready in 3 simple steps!
Marinara – A History
Before the 16th century, you’d never have found a marinara sauce anywhere in Italy. This is because tomatoes didn’t grow in Europe but were discovered in the Americas. They were only brought to Italy sometime in the mid-1600s. The word ‘Marinara’ derives itself from the Italian word ‘Marinai’ which means sailors. This was probably to commemorate the very men who sailed the seas to bring tomatoes to Italy.
Marinara today has become a highly sought-after and popular dish, with people cooking it at home in a multitude of ways. Some variants include the use of sausages, seafood, mushrooms, meatballs, red wine, and cheese. You’re only a step away from two other great Italian dishes with a good marinara sauce recipe – add in red chilli flakes and anchovies and you’ll have a puttanesca, leave off the anchovies and you’ll have pasta arrabbiata.
The marinara pasta recipe we’ve got for you today is super-duper easy. It uses a store-bought marinara sauce, can be made with leftover chicken if you’ve got some, and tastes fantastic. If you don’t have leftovers, consider our Licious Boneless Chicken Mini Bites – cut specifically for dishes like pasta. We pre-clean them so they can go straight from the pack to your pan without any thawing or washing!