Skillet-Baked Chicken Parmesan and Penne

America's Test Kitchen

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  lb  frozen breaded boneless chicken breast
• 1 (28 ounce) can  whole peeled fire-roasted tomatoes
• 1  tablespoon olive oil
• 6  garlic cloves, minced
• 1  teaspoon  minced fresh oregano (or 1/4 t. dried)
• 1⁄4 teaspoon red pepper flakes
•  salt
•  pepper
• 2  cups water
• 1 1⁄2 cups low sodium chicken broth
• 12  ounces penne (3 3/4 c.)
• 2  ounces parmesan cheese, grated (1 cup)
• 4  ounces mozzarella cheese, shredded (1 cup)
• 1⁄4 cup  chopped fresh basil

Directions

1. Bake chicken according to package instructions.
2. Let chicken cool slightly, then slice into 1/2-inch thick strips.
3. Adjust oven rack to middle position and heat oven to 475°.
4. Meanwhile, pulse tomatoes in food processor until coarsely ground and no large pieces remain, about 12 pulses.
5. 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.
6. Stir in processed tomatoes, water, 1 cup broth, and pasta.
7. Cover and cook at vigorous simmer, stirring often, until pasta is tender, 15-18 minutes.
8. Stir in remaining 1/2 cup broth and Parmesan.
9. Season with salt and pepper to taste.
10. Scatter sliced chicken evenly over top and sprinkle with mozzarella.
11. Transfer skillet to oven and bake until cheese has melted and chicken is crisp, 5-10 minutes.
12. Sprinkle with basil and serve.