Chicken and Pasta Italiano

1
Lynn Socko

By
@lynnsocko

An experiment that went wonderfully right!

Rating:

★★★★★ 1 vote

Comments:
Prep:
10 Min
Cook:
20 Min

Ingredients

  • 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
  • ·
    cornstarch

How to Make Chicken and Pasta Italiano

Step-by-Step

  1. NOTE: I used chicken breasts that had been cooked overnight in the crockpot, also used the stock.
    Shred chicken, sit aside.
  2. 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.

Printable Recipe Card

About Chicken and Pasta Italiano

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




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