- 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
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!)