Pasta 2 ways

1.Cook the pasta in boiling water for 10 minutes. 2.Heat the olive oil in a skillet over medium-high heat. Add the chicken pieces in , sprinkle with salt and pepper. Cook without stirring, until golden. Stir the chicken around to brown it on all sides. Transfer to a plate. 3.In the same skillet, heat up over medium-high heat, add the minced garlic and diced onions and stir immediately to start cooking. Cook until the onions are deep golden. 4.Reduce the heat to low and pour in the marinara sauce and 1/2 cup chicken broth. Stir until the onions and garlic are mixed in, then add the chicken back to the skillet. Add the parsley and stir to combine. Bring to a simmer and cook, stirring occasionally, for 7 to 8 minutes. 5.Gently stir in the mozzarella. Let sit, undisturbed, until you can see that the mozzarella is very soft. 6.Drain the pasta and pour it onto a platter. Drizzle with a little olive oil. Immediately sprinkle on the Parmesan shavings. Pour the sauce on the top, sprinkle with Parmesan and basil to serve. 1.Preheat the oven to 350oF. 2.Bring a large pot of salted water to a boil. Add the pasta shells and cook for 8 minutes; make sure not to overcook. Drain and rinse in cool water. Set aside. 3.In a bowl, mix together the ricotta, Romano, parsley, basil, eggs, some salt and pepper and half of the Parmesan. Stir until combined. 4.To assemble, coat the bottom of a baking dish with some sauce. Fill each half cooked shell with the cheese mixture and place face-down on the sauce. Repeat with the shells until the cheese mixture is gone. Top the shells with the remaining sauce. Sprinkle on the mozzarella and extra Parmesan. 5.Bake until hot and bubbly, 25 minutes. Serve with crusty French bread.