Directions

1. Heat olive oil in 12-inch nonstick skillet over medium heat and cook 1/2 cup onion, stirring occasionally, until tender, about 4 minutes. Stir in roasted red peppers and cook, stirring occasionally, 2 minutes. Add 1/2 of the tomatoes and cook, stirring occasionally, until tomatoes are beginning to break down, about 2 minutes. Stir in Sauce and bring to a boil over medium-high heat. Reduce heat to low and simmer, stirring frequently, until slightly thickened, about 2 minutes.
2. Combine remaining 1/4 cup onion, remaining tomatoes and basil in medium bowl; set aside.
3. Stir hot pasta to skillet; toss to coat. Arrange pasta on serving platter, then top with chicken and bruschetta. Garnish, if desired, with additional basil leaves.