Chicken and Pasta Italiano

Lynn Socko


An experiment that went wonderfully right!

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10 Min


20 Min


2 c
chicken, cooked, shredded
1 can(s)
15 oz. diced tomatoes w/oregano, basil, garlic, no salt added
2 c
chicken stock, homemade or low sodium
1 tsp
granulated garlic, and black pepper
1/2 tsp
coarse sea salt
1/2 c
parmesan cheese, lite
4 oz
mozzrella cheese, cubed
1/2 box
barilla plus, farafalle pasta

Directions Step-By-Step

NOTE: I used chicken breasts that had been cooked overnight in the crockpot, also used the stock.
Shred chicken, sit aside.
Boil pasta according to box directions. Meanwhile place diced tomatoes (I put mine in my food processor to crush them), chicken stock and parm. in medium saucepan and heat. Then add one cup of COLD water mixed with 2 TBL of cornstarch, mix well to remove all lumps, pour into sauce and whisk well. Once sauce is thickened add mozzrella and chicken, and pasta.

About this Recipe

Course/Dish: Chicken, Pasta
Regional Style: Italian
Other Tags: Quick & Easy, Healthy