Chicken Parmigiana Pasta

Ingredients 12-14 oz frozen fully cooked chicken strips (or nuggets)
2 tablespoons garlic butter
1/2 cup frozen diced onions
1 (7.3-ounce) jar whole mushrooms (drained)
1 (16-ounce) bag frozen cavatelli pasta
1 1/2 cups pasta sauce
1/2 cup heavy whipping cream
1 tablespoon shredded Parmesan cheese

Steps
1. Fill large saucepan 1/2 full of water. Cover and bring to a boil on high for pasta. Preheat large sauté pan on medium-high 2-3 minutes. Place chicken on microwave-safe plate (may be paper). Microwave on DEFROST (30% power) 5 minutes or until chicken is defrosted.
2. Meanwhile, place butter in sauté pan; swirl to coat. Stir in onions and mushrooms; cook 3-4 minutes, stirring occasionally, or until onions are tender.
3. Cut chicken into bite-size pieces; add to mushrooms. Cook 4-5 minutes, turning occasionally, to brown chicken on all sides.
4. Stir pasta into boiling water. Boil 10-12 minutes, stirring occasionally, or until tender.
5. Stir remaining ingredients into chicken. Reduce to low; cover and simmer 5 minutes, stirring occasionally.
6. Drain pasta and return to pan. Stir chicken mixture into pasta and serve.



(Recipe Courtesy of Publix Apron's Simple Meals)