- 1/2 pound fusilli pasta, freshly cooked according to package directions
- 1 serving Crisco® Original No-Stick Cooking Spray
- 1 tablespoon Crisco® Light Tasting Olive Oil, divided
- 1 pound boneless, skinless chicken breasts, cut in bite-sized pieces
- Salt and freshly ground black pepper to taste
- 1 tablespoon butter
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 1 (14.5 ounce) can diced tomatoes, drained
- 2 teaspoons dried basil
- 1 cup chicken broth
- 1 cup half-and-half
- 1 cup shredded Parmesan cheese, divided
- Heat oven to 350 degrees F. Spray a 13 x 9-inch baking dish with no-stick cooking spray; place cooked pasta in the pan and set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium high heat. Season chicken pieces with salt and pepper; add to pan. Saute for 2-3 minutes or until lightly browned; transfer chicken pieces to baking dish with pasta.
- In the same skillet, combine the remaining 1 tablespoon olive oil with the butter; add the garlic and onion, saute 2 minutes.
- Stir in tomatoes, basil and chicken broth; bring to a boil. Reduce heat and simmer 10 minutes. Stir in the half and half and 1/2 cup parmesan cheese. Season with salt and pepper.
- Pour tomato mixture over the pasta and chicken. Sprinkle with remaining parmesan cheese. Bake, uncovered, about 20 minutes or until bubbling and golden brown.