Tuscan Chicken Bowl (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
2 cups uncooked rotini pasta
02 -
3 ounces tomato paste
03 -
3 to 4 ounces sun-dried tomatoes, chopped up
04 -
4 cups chicken broth
05 -
4 cloves garlic, smashed or minced
06 -
1/2 cup heavy cream
07 -
2 teaspoons Italian seasoning
08 -
1 pound pulled chicken
09 -
1 medium yellow onion, diced
10 -
1/4 cup fresh basil, chopped up
11 -
salt and black pepper, as much as you like
→ For Garnish
12 -
grated parmesan cheese
# Steps to Follow:
01 -
Spoon the soup into your bowls, then throw on plenty of grated parmesan before digging in.
02 -
Take the pot off the burner. Pour in the heavy cream and give it a good stir. Taste, and if you think it needs more salt or pepper, go for it.
03 -
Dump in the dry rotini pasta. Let it bubble away for about 10-12 minutes (check your box), until the noodles are just how you like.
04 -
Pour in your chicken broth. Turn up the heat to get it boiling, then let it chill out on a simmer. Sprinkle in salt, pepper, and Italian seasoning to your liking.
05 -
Squish in the tomato paste and stir around for a minute. Toss in the shredded chicken and swirl to mix it up well.
06 -
Throw in your chopped sun-dried tomatoes and the fresh basil. Let them warm up with the others for a minute or so.
07 -
Heat your big pot over medium. Drizzle in just a little oil, then cook the chopped onion and garlic together until they’re soft and start getting color.
08 -
Get all your ingredients measured and ready to go. Make sure the chicken’s shredded and you’ve already chopped all the veggies.
# Additional Tips:
01 -
If you're getting this ready ahead of time, don't add the pasta until just before you serve. Otherwise, the noodles might drink up a bunch of broth and turn mushy.
02 -
Sun-dried tomatoes bring a strong, tangy punch. If you want a softer flavor, back off on how many you add.