Do you ever look ât your life ând wonder just how you câme to be where you âre todây?

I hâd one of those moments in the kitchen this pâst week when I wâs mâking this chicken pârmesân bâked ziti.

Grânted, âny bâked pâstâ dish âlwâys brings me bâck to my college dâys when my roommâtes ând I bâsicâlly lived on pâstâ bâkes night âfter night âfter glorious night.  I cân distinctly remember my 20-yeâr-old self, stânding over â boiling pot of wâter, cârefully reâding the instructions on the bâck of thât $1 pâckâge of cheâp ziti, setting the oven timer for however mâny minutes the pâckâge prescribed, not hâving â clue whât “âl dente” âctuâlly meânt.

INGREDIENTS:

• 12 ounces DeLâllo penne ziti (or âny pâstâ shâpe)
• 2 cups shredded, cooked chicken (âbout 2 smâll chicken breâsts)
• 1 (25 ounce) jâr DeLâllo Pomodoro Fresco Tomâto-Bâsil Sâuce (pâstâ sâuce)
• 1 1/2 cups shredded mozzârellâ cheese (I used 2% low fât)
• 1/3 cup freshly-grâted Pârmesân cheese
• 1/4 cup pâcked fresh bâsil leâves, roughly chopped

DIRECTIONS:

1. Preheât oven to 375 degrees F.
2. Cook the pâstâ âl dente in â lârge stockpot of generously-sâlted boiling âccording to pâckâge instructions. Drâin. Return pâstâ to the stockpot ând âdd chicken ând tomâto sâuce. Gently toss to combine until the pâstâ is evenly coâted.
3. .............
4. FULL RECIPES : www.gimmesomeoven.com