- 1 (28 oz) can whole peeled tomatoes
- 1 tablespoon olive oil
- 6 garlic cloves, minced
- 1/4 teaspoon dried oregano
- 1/8 teaspoon crushed red pepper flakes
- 1/4 teaspoon kosher salt
- 2 cups water
- 1 - 1 1/2 cups low-sodium chicken broth
- 12 oz pasta (I used penne)
- 2 oz (about 1 cup) grated Parmesan cheese, divided
- 1/4 teaspoon black pepper
- 4 oz (about 1 cup) shredded mozzarella cheese
- 1 lb boneless, skinless chicken breasts, cooked and cut into bite-sized pieces
- 2 tablespoons chopped basil
I pinned this recipe the other day on Pinterest telling myself to try it and try it soon. It didn’t disappoint! It wasn’t too heavy, like most pasta dishes feel. I didn’t feel like I’d just eaten for two, it was both delicious and fulfilling and there was even room for dessert. I found this recipe online at Tracey’s Culinary Adventures. I modified the recipe slightly in that I used canned chopped tomatoes instead of whole tomatoes (which needed chopping anyway). I wanted to use ziti pasta but for some reason the supermarket was out, so I settled for penne pasta. Also, the recipe is for a single dish meal (cooking and baking in the same dish) but since I don’t have an oven-safe skillet, I opted for a 9×13 baking dish. Soooo…. without further ado… here’s how mine turned out!
1. Preheat oven to 425ºF.
2. Cook chopped chicken pieces and set aside.
3. Add olive oil to hot skillet and add garlic (I used minced garlic from a jar), oregano, red pepper flakes (I left this out), black pepper (I also left this out), basil (I used dried basil from a jar). Stir well and cook for about 1 minute just until seasonings become fragrant.
4. Add tomatoes, 2 cups water, 1 cup of chicken broth (I saved 1/2 cup and set aside), and the pasta to skillet.
5. Bring to a vigorous simmer (just about to boiling point) stirring frequently. Then cover and allow to simmer for about 16-18 minutes until pasta is cooked.
6. Remove from heat and stir in 3/4 cup of parmesan cheese, all of the cooked chicken and pepper. Add salt to taste.
7. Transfer to baking dish at this point, unless you are using an oven-safe skillet.
8. If mixture appear to be dry, add remaining 1/2 cup of chicken broth. Mine looked just fine so I didn’t use the remaining broth.
9. Sprinkle mozzarella cheese on top of everything, and then the remainder of the parmesan cheese.
10. Now it’s ready for the oven! Bake for 5-10 minutes uncovered until cheeses are melted.
11. Garnish with basil and parsley (as you can tell from my photos, I garnished liberally!)