Chicken Parm Baked Pasta

28  ounces		whole peeled tomatoes
1  tablespoon		olive oil
6		garlic cloves,s minced
1/4  teaspoon		dried oregano
1/8  teaspoon		crushed red pepper flakes
1/4  teaspoon		kosher salt
2  cups		water
1-1/2  cups		1 – low-sodium chicken broth
12  ounces		pasta (I used shells)
1  cup		grated Parmesan cheese, divided
1/4  teaspoon		black pepper
1  cup		shredded mozzarella cheese
1  lb.		boneless, skinless chicken breasts, cooked and cut into bite-sized pieces
2  tablespoons		chopped fresh basil

Tip: Click on the ingredient links to learn the nutritional information for all the Chicken Parm Baked Pasta ingredients. The serving size for any ingredient in Chicken Parm Baked Pasta may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Add the tomatoes to the bowl of your food processor and pulse until coarsely chopped, about 10 pulses. Set an oven-safe 12-inch skillet over medium-high heat. Add the oil, garlic, oregano, red pepper flakes, and salt and cook just until fragrant, about 1 minute. Add the chopped tomatoes, the water, 1 cup of the chicken broth, and the pasta to the pan, stirring to combine. Bring the mixture to a vigorous simmer, then cover the pan and continue simmering (you may need to reduce the heat slightly) until the pasta is tender, about 16-18 minutes. Stir the pasta frequently as it cooks.

Once tender, remove the cover and stir in 3/4 cup of the Parmesan cheese, the pepper, and the chicken. Season to taste with additional salt and pepper if necessary. If the mixture seems dry, mix in as much of the remaining 1/2 cup of chicken broth as needed to loosen it up (I didn’t add any of it). Note: if you don’t have an oven-safe skillet, transfer the mixture to a baking dish at this point.Sprinkle the top evenly with the mozzarella cheese and the remaining Parmesan cheese. Transfer the pan to the oven and bake for 5-10 minutes, or until the cheese has melted and bubbles around the edges. Garnish with the basil then serve.