Chicken Parmesan Bowl (Print Version)
# Ingredients:
01 -
1 large onion, diced up.
02 -
1 tablespoon of olive oil (extra-virgin).
03 -
3 garlic cloves, finely chopped.
04 -
½ teaspoon of red pepper flakes, crushed.
05 -
1½ cups of chopped tomatoes.
06 -
A dash of pepper and salt.
07 -
6 cups of chicken stock.
08 -
3 tablespoons of tomato paste.
09 -
8 ounces of penne pasta.
10 -
2 tablespoons of fresh basil, chopped.
11 -
1 pound of pre-cooked rotisserie chicken, pulled apart.
12 -
1½ cups of mozzarella cheese, grated.
13 -
1 cup of Parmesan, grated fresh.
# Instructions:
01 -
Warm up the oil over medium heat in your heavy pot. Toss in the onions and cook until they're soft, about 5 minutes. Add in the garlic and stir for another minute.
02 -
Stir in the tomato paste and red pepper flakes. Add the diced tomatoes, chicken stock, and a little salt and pepper. Bring it all to a simmer.
03 -
Drop in the penne and give it a stir occasionally for about 9 minutes. Make sure it’s cooked just enough (al dente).
04 -
Mix in the shredded chicken, mozzarella, Parmesan, and basil. Warm through until the cheese is all melted. Serve up with extra basil on top if you’d like.
# Notes:
01 -
A heavy-bottomed pot keeps the heat spread evenly.
02 -
Pasta keeps softening after you add the chicken.
03 -
Try it with some crunchy bread on the side.