1. Bake chicken according to package and then slice crosswise into strips. Heat oven to 475.
2. Cook oil, garlic, oregano, pepper flakes and 1/4 teaspoon salt in 12 inch oven safe skillet over medium-high heat until fragrant, 1 minute. Stir in tomatoes, 2 cups water, 1 cup broth and pasta. Cover and cook at a vigorous simmer stirring often, until pasta tended, about 15 min.
3. Stir in remaining half cup broth. Season with salt and pepper. Scatter chicken on top and top with cheese. Place skillet in oven until cheese melty - 5 to 10 minutes. Add fresh basil if desired.
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|Serving Size: 1 Serving (462g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 36 (11%)|
|Amt Per Serving||% DV|
|Total Fat 4g||5 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 62.7mg||19 %|
|Sodium 659.5mg||23 %|
|Potassium 854.7mg||22 %|
|Total Carbohydrate 63g||19 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 59.1g|
|Protein 15.8g||23 %|
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Calories per serving: 341
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