chicken and pasta italiano

Name: Chicken and Pasta Italiano
Prep time: 10 min
Cook time: 20 min
Cuisine: Italian
Ingredients: 2 cup(s) chicken, cooked, shredded; 1 can(s) 15 oz. diced tomatoes w/oregano, basil, garlic, no salt added; 2 cup(s) chicken stock, homemade or low sodium; 1 teaspoon(s) granulated garlic, and black pepper; 1/2 teaspoon(s) coarse sea salt; 1/2 cup(s) parmesan cheese, lite; 4 ounce(s) mozzrella cheese, cubed; 1/2 box(es) barilla plus, farafalle pasta; - cornstarch

(1 RATING)

103 Pinches 1 Photo

Lynn Socko

San Angelo, TX

Updated on Sep 15, 2011

An experiment that went wonderfully right!

Rate

prep time 10 Min

cook time 20 Min

method ---

yield

Ingredients

2 cups chicken, cooked, shredded
1 can 15 oz. diced tomatoes w/oregano, basil, garlic, no salt added
2 cups chicken stock, homemade or low sodium
1 teaspoon granulated garlic, and black pepper
1/2 teaspoon coarse sea salt
1/2 cup parmesan cheese, lite
4 ounces mozzrella cheese, cubed
1/2 box barilla plus, farafalle pasta
- cornstarch

How To Make chicken and pasta italiano

Step 1

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

Step 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.
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