Ingredients
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
Preparation
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.
