Chicken Parmesan Bake

September 08, 2013

150

1 (28 oz.) can whole peeled tomatoes
1 TBSP. olive oil
6 garlic cloves, minced
1/4 tsp. dried oregano
1/8 tsp. crushed red pepper flakes
1/4 tsp. kosher salt
2 cups of water
1 - 1 1/2 cups low-sodium chicken broth
1 pkg. {12 oz.} pasta shells (but you can use any type of pasta you prefer)
1 cup grated Parmesan cheese, divided
1/4 tsp. black pepper
1 cup shredded mozzarella cheese
1 lb. boneless, skinless chicken breasts, cooked and cut into bite-sized pieces

Optional
2 tablespoons chopped fresh basil

Toss the tomatoes into your food processor and pulse until they’re coarsely chopped. I used my blender because my food processor is in the hospital.Toss the garlic, oregano, red pepper flakes, salt, and...
See the full directions on my site

Nutritions

Calories
455

Sodium
940mg
39% DV

Fat
25g
39% DV

Protein
24g
49% DV

Carbs
32g
11% DV

Fiber
5g
23% DV