Greek Spiced Chicken in Tomato Sauce

My doctor put me on a gluten free and lactose free diet for a month so I'm always on the lookout for a tasty meal that will also appeal to the non-GF/LF people in my life.  Today I made a tomato-y chicken pasta that fit the bill.... this will definitely go into my dinner rotation.  Below is the recipe (I modified a few things from the original recipe)

Greek Spiced Chicken in Tomato Sauce

Ingredients

• 1 Ib. chicken breast, cubed to 1 in. pieces
• 1/4 tsp Greek seasoning
• 1/4 tsp red pepper flakes
• 1/2 tsp salt and pepper
• 2 tsp EVOO
• 4 oz quinoa pasta, shell shaped
• 1 Tbs garlic, minced
• 1 Tbs tomato paste
• 1 cup low-sodium chicken broth
• 1 (14.5 oz) can diced tomatoes
• 1 tsp brown sugar
• 1/4 cup shredded soy mozzarella (I used Daiya Foods Mozzarella it was very good and melted nicely)

Directions

1. Pat the chicken breasts dry with paper towels.  Sprinkle on greek seasoning and red chili flakes.
2. Heat 1 tsp EVOO in med skillet over med-high heat.  Cook chicken until browned on both sides.  Transfer to a plate and set aside.
3. In the same skillet, add 1 tsp EVOO and garlic and cook for 1-2 mins.  Add tomato paste, broth, tomatoes, sugar, and pasta.  Once it boils, add the chicken back in.  Lower heat to med-low, cover the skillet, and cook until pasta is al dente, approx 10-15 min.
4. Turn off the heat and stir in mozzarella.  Serve.