Ingredients

The following ingredients have 4 Servings
  • 1 cup crushed tomatoes
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 4 oz uncooked multigrain angel hair pasta
  • 1 cup low-sodium chicken broth, warmed
  • 8 oz uncooked chicken breast tenders (not breaded)
  • 1 teaspoon olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup fresh basil leaves, shredded
  • 2 tablespoons shredded Parmesan cheese

Instruction

  • In 1-quart saucepan, heat Tomato Sauce ingredients over medium-low heat. Simmer 5 to 7 minutes to combine flavors. Remove from heat; cover to keep warm.
  • Heat 4-quart saucepan two-thirds full of water to boiling over medium-high heat. Add pasta; cook and drain as directed on package. Return to pan; add chicken broth, and toss to coat.
  • Meanwhile, in large bowl, toss chicken, olive oil, salt and pepper.
  • Heat 10-inch skillet over medium-high heat until hot. Add chicken; cook 2 to 3 minutes or until browned. Turn; cook 2 to 3 minutes to brown other side.
  • Divide pasta among 4 plates. Sprinkle with basil. Top each with one-fourth of the chicken; drizzle with tomato sauce. Sprinkle with Parmesan. Serve immediately.