Ingredients
1tbspolive oil
1lbchicken breast,diced into ½-inch cubes
salt and pepper
½cuponion,diced
2clovesgarlic,minced
1tspItalian seasoning
1tbspfresh parsley
14.5ozdiced tomatoes,drained
3cupschicken broth,plus ½ cup extra if needed
1cupheavy cream
12ozpenne,or medium pasta
⅔cupmozzarella cheese
½cupParmesan,divided
Preparation
Season chicken with salt and pepper. Heat olive oil over medium heat and cook chicken until no pink remains. Set aside.
Add onion and garlic to the pan. Cook for about 3 minutes until the onion is tender.
Add seasoning, parsley, 3 cups broth, tomatoes, and cream and bring to a boil. Add pasta.
Let simmer for about 15 minutes or until tender and thickened. If needed, add ½ cup broth till pasta is cooked. Mix in ¼ cup Parmesan cheese.
Add the chicken back to the skillet, top with mozzarella cheese and remaining ¼ cup Parmesan, then broil for 2 to 3 minutes or until cheese is melted and golden.
