Chicken Parmesan Baked Pasta - cooking recipe

Ingredients

1 (28 ounce) can whole canned tomatoes
1 tablespoon olive oil
6 garlic cloves, minced
1/8 teaspoon crushed red pepper flakes
1/4 teaspoon kosher salt
2 cups water
1 - 1 1/2 cup low sodium chicken broth
1/4 teaspoon dried oregano
12 ounces pasta (about 3/4 pound, ziti, penne, etc)
1 cup grated parmesan cheese, divided
4 ounces shredded mozzarella cheese (about 1 cup)
1 lb boneless skinless chicken breast, cooked and cut into bite-sized pieces (can use chicken tenders)
2 tablespoons chopped fresh basil

Preparation

Preheat the oven to 450 degrees.
Pulse the tomatoes and their juices in the food processor until coarsely chopped, about 12 pulses.
Cook the oil, garlic, red pepper flakes and 1/4 teaspoon of salt in a 12-inch skillet over medium-high heat until fragrant, about 1 minute. Stir in the tomatoes, water, 1 cup of the broth, oregano and the pasta. Bring to a vigorous simmer, cover and cook until pasta is tender, 15 to 18 minutes, stirring often.
Stir in 3/4 cup of the Parmesan, 1/4 teaspoon of pepper and the chopped chicken. Taste and adjust the seasonings if needed. If the pasta seems dry, stir in the remaining 1/2 cup of broth.
Transfer to a buttered oven-proof baking dish and sprinkle with mozzarella and remaining Parmesan. Bake 5 to 10 minutes or until the cheese is melted and bubbly. Sprinkle with basil and serve.