In large pot of boiling water, cook pasta according to package directions, without salt.
Drain pasta, reserving ½ cup of cooking water and set aside.
In large nonstick skillet, heat 1 tablespoon of olive oil over medium high heat.
Add chicken strips and cook for 2–3 minutes.
Reduce heat to medium and add remaining 1 tablespoon of oil to pan.
Stir in red pepper flakes, garlic, and tomatoes.
Cook for 3–4 minutes until tomatoes begin to burst and chicken is cooked through.
Add green onions and cooked penne to pan; cook for 1 minute.
Stir in basil and parmesan cheese. Add reserved pasta cooking water to reach desired consistency (You may not need all of it).