CHICKEN PARMESAN NOODLE BAKE

1 package (12 ounces) extra wide noodles
4 half boneless chicken breasts, skinned
1/2 teaspoon rosemary, crushed
2 cans (14 1/2 ounces each) Del Monte Freshcut Diced Tomatoes with Basil, Garlic and Oregano or Italian Recipe Stewed Tomatoes
1/2 cup (2 ounces) shredded mozzarella cheese
1/4 cup (1 ounce) grated parmesan cheese

Preheat oven to 450 degrees F.

Cook noodles according to package directions; drain. Keep warm.

Meanwhile, sprinkle chicken with rosemary; season with salt and pepper, if desired. Arrange chicken in shallow baking dish.

Bake, uncovered, 20 minutes or until chicken is no longer pink in center. Drain; remove chicken from dish.

Drain tomatoes, reserving liquid. In large bowl, toss reserved tomato liquid with noodles; place in baking dish. Top with chicken and tomatoes. Sprinkle with cheeses.

Bake 10 minutes or until heated through. Sprinkle with additional parmesan cheese, if desired.

Servings: 4