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In a 3 qt saute pan, saute onions and olive oil until onions start to soften.
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Season chicken with 1/2 teaspoon of kosher salt and pepper to taste.
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Turn pan heat to medium high and brown chicken pieces.
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Turn heat down and add garlic to pan. Continue cooking 1-2 minutes more.
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Use kitchen shears to break up canned tomatoes in the can.
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Add tomatoes, tomato sauce, chicken broth and pasta to pan.
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Bring mixture to a simmer, cover and reduce heat to low.
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Cook covered for around 15 minutes or until pasta is tender.
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Season with additional salt and pepper to taste, I used 1/2 a teaspoon of kosher salt and several turns of black pepper.
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Stir in mozzarella cheese and parmesan cheese.
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In a small bowl, combine panko bread crumbs with 2 tablespoon of olive oil.
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Sprinkle bread crumbs over pasta and heat under broiler until bread crumbs are crispy and golden, 1-2 minutes.
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Garnish with fresh flat leaf parsley.