What
you need,
2
boneless skinless chicken breasts cut into bite sized pieces
1
tbsp. vegetable oil
Salt
and Pepper
1
- 28oz. can whole tomatoes
5
cloves of garlic, minced
½
tsp. dried oregano
1/8
tsp. dried red pepper flakes
2
½ cups low sodium chicken broth
8
oz. of penne or other short pasta
¼
cup heavy cream
1
cup freshly grated Parmesan cheese
1
cup grated mozzarella cheese
¼
cup chopped fresh basil
Heat
your oven to 425 degrees.
In
a large oven safe skillet heat the oil over medium high heat. Season the
chicken with salt and pepper and cook until starting to brown and cooked
through.
Add
the garlic, oregano and red pepper flakes. Cook for 1 minute or so until the
garlic is fragrant.
Add
the tomatoes and juice to the pan. Crush up the tomatoes with the back of a
spoon.
Add
the chicken broth and pasta and stir to combine
Bring
to a boil then reduce the heat to medium and simmer for 12-15 minutes until the
pasta is tender.
Stir
in the heavy cream, half the fresh basil and ¾ cup of the Parmesan cheese.
Season
the pasta with salt and pepper to taste.
Top
with the remaining Parmesan cheese and the mozzarella.
Bake
in the oven for 10-12 minutes until hot and bubbly. You can turn on the broiler
for a few minutes to really brown up the cheese.
Garnish
with the rest of the basil.
Jen of My Tiny Oven
