1 quart seasoned diced tomatoes
1/8 tsp. red pepper flakes
1 c. water, divided
1 15oz. can chicken broth
12 oz. pasta of choice
1 c. grated parmesan cheese, divided
1 c. shredded mozzarella cheese, divided
salt and pepper to taste
2 c. cooked cubed chicken
2 Tbsp. chopped fresh basil
In a large oven proof skillet, add tomatoes, pepper flakes, broth, 1 c. of water and the pasta.
Stir to combine and bring to a boil.
Cover, reduce heat and simmer until pasta is tender, about 15-20 minutes, stirring frequently.
Stir in 3/4 c. Parmesan cheese and the chicken.
Season to taste with salt and pepper.
If the mixture seems dry, add additional water until desired consistency is reached.
Sprinkle mozzarella and remaining parmesan over the top.
Bake at 475 for 5-10 minutes, or until cheese has melted and mixture is bubbling.
Garnish with fresh chopped basil.
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