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Ingredients
US|METRIC
8 SERVINGS
- 28 oz. 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 water
- 1 1/2 cups low sodium chicken broth
- 12 oz. pasta (I used penne)
- 2 oz. grated Parmesan cheese (divided)
- 1/4 tsp. black pepper
- 4 oz. shredded mozzarella cheese
- 1 lb. boneless skinless chicken breasts (cooked and cut into bite-sized pieces)
- 2 Tbsp. basil (chopped)
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Directions
- 1. Preheat oven to 425ºF.
- 2. Cook chopped chicken pieces and set aside.
- 3. Add olive oil to hot skillet and add garlic (I used minced garlic from a jar), oregano, red pepper flakes (I left this out), black pepper (I also left this out), basil (I used dried basil from a jar). Stir well and cook for about 1 minute just until seasonings become fragrant.
NutritionView More
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320Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories320Calories from Fat90 |
% DAILY VALUE |
Total Fat10g15% |
Saturated Fat4g20% |
Trans Fat |
Cholesterol55mg18% |
Sodium360mg15% |
Potassium380mg11% |
Protein24g |
Calories from Fat90 |
% DAILY VALUE |
Total Carbohydrate34g11% |
Dietary Fiber1g4% |
Sugars2g |
Vitamin A4% |
Vitamin C2% |
Calcium15% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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