1 Rotissere chicken
1 pkg. penne pasta (cooked al dente)
½ cup fresh basil (stems removed) divided
½ cup flat leaf parsley (divided)
1 jar marinara
1 cup shredded mozzarella (divided)
1 cup shredded parmesan (divided)
Cook pasta to al dente per package directions. Remove skin from chicken and pick all meat from bone. Cut meat into bite size pieces. Place chicken into bowl and pour the marinara sauce and some of the basil, parsley, mozzarella and parmesan cheese over chicken. (Save some of the basil and parsley to sprinkle over top when dish is finished baking). Drain pasta and add to chicken and marinara. Stir well to combine. Pour mixture into a 9 x 13 dish. Top with mozzarella and parmesan cheese. Cover with non-stick aluminum foil. Bake for approximately 15 minutes. Remove and sprinkle with the basil and parsley and serve.