Chicken Parmesan Soup

Presented by:

Ingredients

• 1 lb of chicken breast, skinless and sliced
• 1 large onion, diced
• 3 cloves of garlic, finely chopped
• 3 tbsp of tomato paste
• 1 tsp of crushed red pepper flakes
• 15-oz can of diced tomatoes
• 4 cups of chicken broth
• 6 oz of cooked penne pasta
• 1 1/2 cups of grated Parmesan
• 1/2 cup of shredded mozzarella cheese
• Crusty bread (optional)

Directions

1. 1. Ina large saucepan, heat the EVOO, then add the chicken breast, and cook on low heat.
   2. Add the onion and continue cooking for about 5 more minutes.
   3. Add the garlic and stir for an additional minute.
   4. Stir in the tomato paste and crushed red pepper flakes.

• Leave to cook on low heat for 20 minutes.
• Add the pasta and cook for 5 minutes more, until the pasta is cooked through.
• Just before serving, mix in the Parmesan and mozzarella to melt slightly.
• Evenly ladle into bowls and serve with crusty bread. Swirl with more EVOO

Serves: 4