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1
Preheat oven to 350 F.
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2
Heat oil over medium heat in a large oven-proof skillet (use one with a lidyoull need it later).
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3
Salt and pepper chicken on both sides.
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4
Add chicken into the skillet and brown on both sides, 2-3 minutes per side.
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5
No need to cook until done because they will continue cooking in the oven.
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6
Set aside to rest then cut into bite-size pieces.
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7
Add onion, pepper flakes and Italian seasoning into the same skillet with more oil if necessary.
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8
Saute until onion is softened, scraping up any bits on the bottom of the skillet as it cooks.
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9
Add garlic and cook 1 minute.
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10
Stir in tomato paste to combine and continue cooking 20-30 seconds.
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11
Add crushed tomatoes, red wine vinegar, sugar and chicken broth.
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12
Bring to a boil; stir in pasta and chicken.
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13
At this point I taste for seasoning.
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14
Just remember you still have the Parmesan to add.
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15
Cover the pot, put it into the oven and bake 20 minutes.
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16
Remove skillet from oven and stir in Havarti, mozzarella and cream.
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17
Replace lid and continue baking 15 minutes.
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18
Remove it from the oven, stir, sprinkle Parmesan cheese over the top and continue to bake, uncovered, for 10 minutes.
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19
Remove from oven.
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20
Garnish with basil or parsley, if desired.
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21
Serve!
