1 (26 ounce) jar spaghetti sauce
1/4 cup grated Parmesan cheese
3 cups cubed cooked chicken
1 1/2 cups uncooked elbow macaroni, cooked and drained
1 1/2 cups shredded mozzarella cheese
1. Heat the sauce, 3 tablespoons Parmesan cheese (reserving the rest), chicken and macaroni in a 12-inch skillet over medium-high heat to a boil. Reduce the heat to medium. Cover and cook for 10 minutes or until the mixture is hot and bubbling, stirring occasionally.
2. Sprinkle with the mozzarella cheese and remaining Parmesan cheese. Let stand for 5 minutes or until the cheese is melted.
Note: for a little more pizazz try added a little cayenne pepper
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