Directions:
- Bake chicken according to package instructions.
- Let chicken cool slightly, then slice into 1/2-inch thick strips.
- Adjust oven rack to middle position and heat oven to 475°.
- Meanwhile, pulse tomatoes in food processor until coarsely ground and no large pieces remain, about 12 pulses.
- Cook oil, garlic, oregano, pepper flakes, and 1/4 teaspoon salt in 12-inch ovensafe nonstick skillet over med-high heat until fragrant, about 1 minute.
- Stir in processed tomatoes, water, 1 cup broth, and pasta.
- Cover and cook at vigorous simmer, stirring often, until pasta is tender, 15-18 minutes.
- Stir in remaining 1/2 cup broth and Parmesan.
- Season with salt and pepper to taste.
- Scatter sliced chicken evenly over top and sprinkle with mozzarella.
- Transfer skillet to oven and bake until cheese has melted and chicken is crisp, 5-10 minutes.
- Sprinkle with basil and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 541.59 Kcal (2268 kJ) | ||
| Calories from fat | 271.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.12g | 46% | |
|---|---|---|---|
| Cholesterol | 64.06mg | 21% | |
| Sodium | 1070.51mg | 45% | |
| Potassium | 393.82mg | 8% | |
| Total Carbs | 29.97g | 10% | |
| Sugars | 2.26g | 9% | |
| Dietary Fiber | 5.33g | 21% | |
| Protein | 37.01g | 74% | |
| Vitamin C | 3.1mg | 5% | |
| Iron | 1.5mg | 8% | |
| Calcium | 482.5mg | 48% | |
| Amount Per 100 g | |||
| Calories | 116.1 Kcal (486 kJ) | ||
| Calories from fat | 58.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.46g | 46% | |
|---|---|---|---|
| Cholesterol | 13.73mg | 21% | |
| Sodium | 229.49mg | 45% | |
| Potassium | 84.42mg | 8% | |
| Total Carbs | 6.42g | 10% | |
| Sugars | 0.48g | 9% | |
| Dietary Fiber | 1.14g | 21% | |
| Protein | 7.93g | 74% | |
| Vitamin C | 0.7mg | 5% | |
| Iron | 0.3mg | 8% | |
| Calcium | 103.4mg | 48% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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