Parmesan Chicken Bowl (Print Version)
# Ingredients:
01 -
2 tablespoons fresh basil, chopped.
02 -
1 cup Parmesan cheese, finely grated.
03 -
8 ounces penne pasta.
04 -
3 tablespoons tomato paste.
05 -
1 pound cooked shredded rotisserie chicken.
06 -
1½ cups diced tomatoes.
07 -
Salt and black pepper, adjust to taste.
08 -
½ teaspoon crushed red chili flakes.
09 -
1 large onion, finely chopped.
10 -
6 cups chicken stock.
11 -
1½ cups mozzarella cheese, shredded.
12 -
3 garlic cloves, minced.
13 -
1 tablespoon olive oil, extra virgin.
# Instructions:
01 -
Set a large pot over a medium flame and warm the oil. Toss in the onions, letting them soften for 5 minutes, then mix in the garlic and cook another minute.
02 -
Pour in tomato paste, chili flakes, tomatoes, and broth. Simmer the mix and stir in seasoning to taste.
03 -
Drop the pasta into the pot and cook for about 9 minutes, giving it a stir every so often, until it's just tender.
04 -
Add shredded chicken, basil, both cheeses, and stir through. Let it sit until the cheese melts. Serve hot and garnish with extra basil, if you'd like.
# Notes:
01 -
A sturdy pot keeps everything cooking evenly.
02 -
The pasta keeps softening even when mixed with the chicken.
03 -
Pairs perfectly with a slice of crusty bread.