Cheesy Chicken and Pasta with Spicy Sun Dried Tomato Sauce

Sweet and chewy bits of sun dried tomatoes, simmering in the world's simplest and most flavorful marinara. Now add tender pasta and golden chicken and you have quite the feast. And that buttery mozzarella... perfectly balances the heat from the fiery red pepper flakes.

Seriously - this is one stellar meal! All the components you could ever want - carbs, protein, vegetables, and dairy - in one bountiful skillet. And there's a culinary reason I combined the mozzarella cheese and red pepper flakes in the same dish; the creaminess of the cheese perfectly balances the heat from the crushed red pepper flakes.
I mean LOOK AT THAT CHEESE! Makes me smile...
About the pasta shape - choose your favorite! I like trying hand-cut Italian varieties, but you can use any shape you want; especially what you already have on hand!
Now grab that skillet and let's get cookin'! Oh, and about the skillet - select one with high sides so the ingredients don't spill over onto your cooktop!
Cheesy Chicken and Pasta with Spicy Sun Dried Tomato Sauce

8 ounces pasta of choice
1 tablespoon olive oil
1 pound boneless skinless chicken breasts, cut into bite-size pieces
Salt and ground black pepper
1/4 cup minced onion
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon crushed red pepper flakes, plus more for serving
3 1/2 cups tomato sauce, from a carton or can
2 tablespoons minced oil-packed sun dried tomatoes
1 cup shredded mozzarella cheese
Chopped or torn fresh basil leaves

Cook the pasta according to the package directions. Drain and cover with foil to keep warm.
Meanwhile, heat the oil in a large, high-sided skillet or wide saucepan over medium heat (you want a pan that is wider than it is taller, so the pasta can move around in the sauce).
Add the chicken and cook until browned on all sides, stirring frequently. Season the chicken with salt and pepper. Add the onion and garlic and cook for 3 minutes, until soft.
Add the oregano, basil and red pepper flakes and stir to coat. Add the tomato sauce and sun dried tomatoes and bring to a simmer. Reduce the heat to low, partially cover, and simmer for 10 minutes.
Fold in the pasta and cook for 1 minute to heat through. Top the pasta and chicken with the cheese, cover the pan and remove the pan from the heat. Let stand for 1 minute, until the cheese melts.
Top with fresh basil, more red pepper flakes and serve.
Serves 4