Chicken Parmesan Pasta

Alright you guys, this will be final blog before I start putting together some Thanksgiving appetizers and even a Turkey recipe. I'm really hoping to put them together before Thanksgiving. I'm starting on some recipes today so fingers crossed!

Last night we made this Chicken Parmesan Pasta. The original recipe is from Eating Well and we changed a few things to make it our own below. Kevin added spaghetti sauce to his because the original recipe doesn't include spaghetti sauce. I didn't add it to mine and it was still good. If you make this recipe, let me know what you think below! 

Ingredients:
2 Tbsp olive oil
1/4 cup panko breadcrumbs
1 tbsp and 1 tsp garlic powder
2 pounds boneless skinless chicken breast or two large chicken breasts, cut into 1/2 in pieces
1 tsp italian seasoning
1/4 tsp salt
3 cups chicken broth
1 can diced tomatoes, drained
8oz penne pasta, uncooked
3/4 cup shredded mozzarella cheese
2 tbsp basil seasoning

Directions:
Heat 1 tbsp oil in a large skillet over medium heat. Add panko and 1 tsp garlic powder. Cook and stir until the panko is brown, 2 minutes. Transfer to a small bowl and set aside. 

Use a larger skillet and heat the remaining 1 tbsp oil in the pan over medium-high heat. Add the chicken, Italian seasoning, salt and garlic powder. Cook, stirring frequently until the chicken is no longer pink on the outside - 5-10 minutes. 

Add broth, tomatoes and penne pasta. 

Bring to a boil and cook, uncovered, stirring frequently, about 15 minutes. Make sure that the penne pasta is cooked all the way. Transfer to a baking dish.

Preheat the boiler to high and once the pasta is cooked, sprinkle mozzarella over the penne mixture. Place the pan under the broiler and broil about 1 minute. Top with panko mixture and basil.