Italian Chicken Quinoa Pasta

1. Pat the chicken breasts dry with paper towels. Rub with Italian seasoning, red pepper flakes, and salt and pepper.
2. Heat 1 teaspoon oil in a medium skillet over medium-high heat. Cook chicken until browned on both sides. Transfer to a plate and set aside.
3. In the same skillet, add the remaining 1 teaspoon oil, garlic, and onion until translucent, approximately 5 minutes. Add tomato paste. Add broth, tomatoes, sugar, and pasta. Once it boils, add the chicken back in. Lower heat to medium-low, cover the skillet, and cook until pasta is al dente, about 10-15 minutes.
4. Turn off the heat and stir in sun-dried tomatoes and mozzarella. Sprinkle with basil. Serve.