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1 (14.5-ounce) can fire-roasted diced tomatoes, undrained 6 cups low-sodium chicken broth (I like Better Than Bouillon) 8 ounces dry short pasta (fusilli, penne and elbow macaroni all make good choices) 1/2 cup finely grated Parmesan cheese, plus more for garnish 1/4 cup chopped fresh Italian parsley 1 cup shredded mozzarella cheese 1 cup cheese and garlic-flavored croutons, lightly crushed Pour the olive oil into a large pot or Dutch oven and place it over medium heat. When the oil is hot, add the chicken and onion. Season the mixture with salt and pepper, and sauté until the chicken is cooked through and the onion is tender, about 5 to 6 minutes. Add the garlic and cook for an additional 1 to 2 minutes, until fragrant. Add the tomato paste and red pepper flakes and stir to combine well. Add the diced tomatoes, broth and dry pasta.

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