Chicken Parmesan Baked Pasta

I love that this recipe has a shortcut- using chicken tenders.  Yes, I plan on just using Tyson chicken tenders out of the freezer.   As a working Mom I am always looking for shortcuts.  I am curious if I can find a way to make it even easier with store bought spaghetti sauce....  

• 1 (28-oz) can whole peeled fire-roasted tomatoes
• 1 Tbs olive oil
• 6 garlic cloves, minced
• 1 tsp minced fresh oregano (or 1/4 tsp dried)
• 1/8-1/4 tsp crushed red pepper flakes
• kosher salt and freshly ground black pepper
• 2 cups water
• 1 - 1 1/2 cups low-sodium chicken broth
• 12 oz. pasta shapes (ziti, penne, etc)
• 2 oz grated Parmesan cheese (about 1 cup)
• 4 oz shredded mozzarella cheese (about 1 cup)
• 1 lb. cooked chicken tenders, chopped into bite-sized pieces
• 1/4 cup chopped fresh basil.

Preheat the oven to 475 degrees.

Pulse the tomatoes and their juices in the food processor until coarsely ground, about 12 pulses.

Cook the oil, garlic, red pepper flakes, and 1/4 teaspoon of salt in a 12-inch skillet over medium-high heat until fragrant, about 1 minute.  Stir in the tomatoes, water, 1 cup of the broth, and the pasta.  Bring to a vigorous simmer, cover, and cook until pasta is tender, 15 to 18 minutes, stirring often.

Stir in 3/4 cup of the Parmesan, 1/4 teaspoon of pepper, and the chopped chicken.  Taste and adjust the seasonings if needed.  If the pasta seems dry, stir in the remaining 1/2 cup of broth.  Transfer to a baking dish and sprinkle with mozzarella and remaining Parmesan.  Bake 5 to 10 minutes, or until the cheese is melted and bubbly.  Sprinkle with basil and serve.

Again, this comes from Pink Parsley!