Recipe courtesy of Jason and Angie Gray
Ingredients
- 1 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 or crushed tomatoes
- 6 c. low-sodium chicken broth
- 8 oz. penne
- 12 oz. breaded chicken (cooked and cut into 1" pieces) or cooked boneless skinless chicken breasts (cubed)
- 1 1/2 c. shredded mozzarella
- 1 c. freshly grated Parmesan, plus more for garnish
- 1 tbsp. freshly chopped parsley, plus more for garnish
- kosher salt and freshly ground black pepper
Directions
- In a large pot, heat oil over medium heat. Add onion and cook until tender and golden, 6 minutes, then add garlic and cook until fragrant, 1 minute more.
- Stir in tomato paste and crushed red pepper flakes.
- Add canned tomatoes and chicken broth and bring to a simmer.
- Add penne and cook until al dente, 8 to 10 minutes, then add chicken, mozzarella, Parmesan, and parsley and season generously with salt and pepper.
- Let cheese melt, then ladle into bowls.
- Serve topped with more Parmesan and parsley.
Note from Jason: The only modification was to decrease the crushed red pepper a little bit when we scaled it up
