Ingredients
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 15 oz boneless skinless chicken breasts
- 2 3/4 tsp italian seasoning
- as needed kosher salt and ground black pepper (optional)
- 1 sweet onion
- 1/4 tsp crushed red pepper flakes (optional)
- 3 cloves garlic
- 2 heaping tbs tomato paste
- 1 can (28 oz) crushed san marzano tomatoes
- 1 whole dry bay leaf
- 1 whole parmesan cheese rind
- 8 oz dry short pasta
- 1/2 cup freshly grated parmesan cheese (optional)
- 1/3 cup fresh basil (optional)
- 2 tbsp heavy cream or half-and-half (optional)
- optional toppings croutons and parmesan crisps
Steps
- Heat the olive oil and butter in a large pot over medium heat, then cook the chicken pieces with Italian seasoning, salt, and pepper for 6 minutes.
- Add the chopped onion and garlic, then cook for 3 minutes.
- Stir in the tomato paste and crushed red pepper, then cook for 1 minute.
- Add the bouillon, crushed tomatoes, bay leaf, parmesan rind, and enough water to cover the mixture, then simmer for 8 minutes.
- Stir in the pasta and simmer for 8 minutes until tender and the chicken reaches 165 F.
- Remove the bay leaf and rind, then stir in the parmesan, basil, and cream.
Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.
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