Ingredients

The following ingredients have 6 Servings
  • 1 pound pasta (any kind of pasta you have in your pantry)
  • 2 tablespoon olive oil
  • 1 pound chicken breasts (boneless, skinless, chopped in small 1 inch pieces)
  • salt and pepper (to taste)
  • 2 tablespoon butter
  • 1 large onion (chopped)
  • 5 cloves garlic (minced)
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • ½ teaspoon red pepper flakes
  • 1 cup chicken broth (low sodium or no sodium added)
  • 28 ounce diced tomatoes (1 can)
  • 2 cups Mozzarella cheese (shredded)

Instruction

  • Cook The Pasta: Cook the pasta according to package instructions in a pot of boiling salted water.
  • Prep the oven: Preheat oven to 375°F.
  • Cook the Chicken: In a large skillet, heat olive oil over medium heat. Add the chicken and season chicken with salt and pepper. Cook the chicken until no longer pink, about 5 minutes.
  • Add Aromatics: Add the butter to skillet and melt. Stir in onions and cook for 3 to 5 minutes until the onion soften and become translucent. Add garlic and saute for another 30 seconds until aromatic.
  • Finish the Sauce: Season with more salt and pepper if needed, then add the oregano, basil, oregano and red pepper flakes. Stir in the chicken broth and bring to a boil, scraping all the brown bits. Add crushed tomatoes and simmer for 5 minutes.
  • Assemble the Casserole: Transfer the cooked pasta to a 9x13-inch casserole dish, pour chicken tomato sauce over the pasta and a cup of the mozzarella cheese, then toss well. Sprinkle the remaining mozzarella cheese over the top of the casserole.
  • Bake: Transfer the casserole dish the the oven and bake for about 15 to 20 minutes, just until the cheese melts and gets bubbly.