Categories: Soup

Ingredients

• 2 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 tomatoes
• 4 c. low-sodium chicken broth
• 1 lb. boneless skinless chicken breasts, cut into 1" chunks
• 8 oz. penne
• 1 1/2 c. shredded Parmesan
• 1/2 c. shredded mozzarella
• Coarse salt
• Freshly ground black pepper
• Fresh parsley, for garnish

Directions

1. In a large pot, heat oil over medium heat. Add onion and cook until tender and golden, 6 minutes. Add garlic and cook until fragrant, 1 minute more. Stir in tomato paste and crushed red pepper flakes.
2. Add diced tomatoes and chicken broth and bring to a simmer. Add chicken and cook until cooked through, 10 to 12 minutes.
3. Add pasta and cook until al dente, 6 to 8 minutes.
4. Right before serving, mix in Parmesan and mozzarella until just melted and season generously with salt and pepper.
5. Ladle into bowls and top with parsley.

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