Heat oven to 425°F.

Brush both sides of chicken with dressing; place in pan.

In a small bowl, stir melted butter, bread crumbs and 1 tablespoon of the Parmesan cheese until well blended.

Sprinkle 1 tablespoon bread crumb mixture on top of each breast.

Bake 30 minutes or until golden brown and juice of chicken is clear when center of thickest part is cut (165°F.)

Meanwhile, in 3-quart saucepan, cook pasta as directed on package. Drain; return to saucepan.

In 10-inch nonstick skillet, heat oil over medium-high heat. Add garlic and red pepper flakes; cook 30 seconds, stirring constantly, until tender.

Stir in both cans of tomatoes, the broth and 3 tablespoons of the basil. Cook, uncovered, over low heat 15 to 18 minutes, stirring occasionally, until thoroughly heated. Add tomato mixture to pasta; toss to coat.

Spoon pasta onto serving platter; top with chicken.

Garnish with remaining 4 tablespoons Parmesan cheese and 1 tablespoon basil.

Enjoy!