2 boneless, skinless chicken breast halves
1 tomato, seeded and chopped
1 (8 ounce) can tomato paste
1 tablespoon olive oil
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried sage
1/2 teaspoon salt
2 cloves garlic, minced
1/2 teaspoon garlic powder
1 teaspoon paprika
1(14 ounce) can chicken broth
3 cups shredded Parmesan cheese
Combine chicken pieces with tomato paste, olive oil, basil, rosemary, sage, salt, garlic powder and paprika in a mixing bowl. Mix well.
Heat oven to 350 degrees F (175 degrees C).
Prepare the soup by adding chicken and tomato paste. Add chicken and tomato paste and mix well. Stir pasta into the soup. Drizzle with tomato sauce mixture.
Bake for 30 to 35 minutes in the preheated oven, or until chicken is cooked through and the internal juices run clear. Remove and reserve chicken breast halves. Place the remaining breast halves in a large resealable plastic bag. Seal bag tightly and seal tightly with toothpicks. Top each breast with 1 tablespoon of soup and
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