One-Pan Chicken Parmesan Pasta

Ingredients

• 4 tablespoons of olive oil (divided)
• 2 cloves of garlic (diced)
• 1/2 of a medium onion (diced)
• 1 pound of boneless skinless chicken breasts (diced into 1 inch pieces)
• 1 28 oz can of whole peeled tomatoes
• 1 8 oz can of tomato sauce
• 1 14.5 oz can of low-sodium chicken broth
• 1/2 pound of uncooked rotini pasta (about 2 1/2 cups)
• 2 cups of freshly shredded mozzarella cheese
• 1/2 cup of freshly shredded parmesan cheese
• 1 cup of dried panko Japanese-style bread crumbs
• kosher salt and pepper
• flat leaf parsley for garnish

Instructions

1. In a 3 qt saute pan, saute onions and olive oil until onions start to soften.
2. Season chicken with 1/2 teaspoon of kosher salt and pepper to taste.
3. Turn pan heat to medium high and brown chicken pieces.
4. Turn heat down and add garlic to pan. Continue cooking 1-2 minutes more.
5. Use kitchen shears to break up canned tomatoes in the can.
6. Add tomatoes, tomato sauce, chicken broth and pasta to pan.
7. Bring mixture to a simmer, cover and reduce heat to low.
8. Cook covered for around 15 minutes or until pasta is tender.
9. Season with additional salt and pepper to taste, I used 1/2 a teaspoon of kosher salt and several turns of black pepper.
10. Stir in mozzarella cheese and parmesan cheese.
11. In a small bowl, combine panko bread crumbs with 2 tablespoon of olive oil.
12. Sprinkle bread crumbs over pasta and heat under broiler until bread crumbs are crispy and golden, 1-2 minutes.
13. Garnish with fresh flat leaf parsley.