Categories: Soup
Ingredients
- 2 tbsp. extra-virgin olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 tbsp. tomato paste
- 1 tsp. crushed red pepper flakes
- 1 15-oz can diced tomatoes
- 4 c. low-sodium chicken broth
- 1 lb. boneless skinless chicken breasts, cut into 1" chunks
- 8 oz. penne
- 1 1/2 c. shredded Parmesan
- 1/2 c. shredded mozzarella
- Coarse salt
- Freshly ground black pepper
- Fresh parsley, for garnish
Directions
- In a large pot, heat oil over medium heat. Add onion and cook until tender and golden, 6 minutes. Add garlic and cook until fragrant, 1 minute more. Stir in tomato paste and crushed red pepper flakes.
- Add diced tomatoes and chicken broth and bring to a simmer. Add chicken and cook until cooked through, 10 to 12 minutes.
- Add pasta and cook until al dente, 6 to 8 minutes.
- Right before serving, mix in Parmesan and mozzarella until just melted and season generously with salt and pepper.
- Ladle into bowls and top with parsley.