Easy Chicken Parmesan Soup

• Meat

  • 1 lb Chicken, frozen tenders

• Produce

  • 3 cloves Garlic
  • 1 Onion, large
  • 1 Parsley, fresh
  • 1 (15 oz can Tomatoes

• Canned Goods

  • 4 cup Chicken broth, low-sodium
  • 3 tbsp Tomato paste

• Pasta & Grains

  • 8 oz Penne pasta

• Baking & Spices

  • 1 tsp Red pepper flakes
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1/2 cups Mozzarella
  • 1 1/2 cups Parmesan

Found on sixsistersstuff.com

Description

Ingredients

• 1 lb. frozen chicken tenders
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 tablespoons tomato paste
• 1 teaspoons crushed red pepper flakes
• 1 (15 oz) can diced tomatoes
• 4 c. low-sodium chicken broth
• 8 oz penne pasta, uncooked
• 1 1/2 cups shredded Parmesan
• 1/2 cups shredded mozzarella
• salt and pepper to taste
• fresh parsley, for garnish (optional)

Directions

• Cook chicken tenders according to directions on package, then cut into bite-sized pieces. Set aside.
• In a large pot, heat oil over medium heat. Add onion and cook until tender (about 6 minutes). Add garlic and cook until fragrant, about 1 minute more. Stir in tomato paste and crushed red pepper flakes.
• Add diced tomatoes and chicken broth and bring to a simmer. Let cook for 5-6 minutes.
• Add pasta and cook 6-8 minutes more, or until pasta is al dente.
• Right before serving, mix in cooked chicken, Parmesan and mozzarella until just melted and season generously with salt and pepper.
• Ladle into bowls and top with parsley.