Dollywood Chicken Primavera and Pasta

1 pound fusilli, or other pasta
1 tablespoon olive oil
1 cup onion, chopped
2 teaspoons fresh garlic, chopped
2 (28 ounce) cans crushed tomatoes
2 teaspoons Italian seasoning
1 bay leaf
1 teaspoon salt
1 teaspoon crushed black pepper
1 teaspoon red pepper flakes
2 tablespoons parsley, chopped
4 (5 ounce) chicken breasts, without skin, grilled

Cook the pasta according to the package directions.

In a saut pan, put the oil, garlic, bay leaf, and onion, and saut until tender. Add the tomatoes and seasonings to the pan, and bring to a boil. Cook for a couple of minutes and then add in the hot pasta and the grilled chicken cut in julienne strips. Toss the mixture until well mixed.

Serve in large bowls and top with the chopped parsley. You can also serve it with a side of shredded parmesan cheese.