INGREDIENTS
1
lbs chicken breast
salt and pepper
2 tbsp
olive oil
1 28 ounce can
pasta sauce
1/4
teas dried oregano
1/8
teas crushed red pepper flakes
2 cups
water
1 cup
low-sodium chicken broth
12 oz
pasta (I used shells)
2 oz
Parmesan cheese (shredded, divided)
4 oz
mozzarella cheese (shredded)
2 tbsp
fresh basil (chopped)