Chicken in marinara sauce without defrosting

Ingredients:

• 4 individually frozen boneless, skinless chicken breast halves (approximately 200g each)
• 2 jars of 700 g. marinara sauce
• 450 g spaghetti
• Chopped fresh parsley, for serving (optional)

Preparation:

1. Place the chicken in a large skillet and cover completely with the marinara sauce. Bring the sauce to a boil over high heat, then reduce the heat to low. Cover and simmer over low heat, turning the chicken once and swirling the pan occasionally to ensure even cooking, until a thermometer inserted into the thickest part of the chicken breast reads 165°F (74°C), 30 to 35 minutes.
2. Meanwhile, bring a saucepan of water to a boil and add salt. Cook the spaghetti until al dente according to package directions. Drain, setting aside 1/4 cup of the water.
3. Remove the chicken from the marinara sauce, then shred it and sprinkle with 1 teaspoon of salt. Add the spaghetti and its cooking water to the marinara sauce and cook over medium heat, stirring occasionally, until the sauce coats the pasta, 1 to 2 minutes.
4. To serve, divide the pasta among 4 plates and top each serving with chicken pieces. Sprinkle with parsley, if using.