creamy Tuscan chicken (Print-Friendly Version)
# What You'll Need:
→ Protein
01 -
1 pound cooked chicken, pulled apart
→ Veggies and Herbs
02 -
1 medium yellow onion, chopped
03 -
4 minced garlic cloves
04 -
3 to 4 ounces sun-dried tomatoes, chopped
05 -
1/4 cup fresh basil, chopped
→ Broth and Sauces
06 -
4 cups chicken broth
07 -
1/2 cup heavy cream
08 -
3 ounces tomato paste
→ Pasta
09 -
2 cups dry rotini
→ Spices
10 -
2 teaspoons Italian herbs
11 -
Salt and fresh black pepper, to your liking
→ Topping
12 -
Grated Parmesan cheese
# Step-by-Step Directions:
01 -
Pull apart chicken, chop sun-dried tomatoes, dice onion, mince garlic, and chop basil so everything's set to go.
02 -
Heat a big pot over medium. Softly cook the onion and garlic until they turn a little brown. Toss in sun-dried tomatoes and basil and give it a good stir.
03 -
Add the tomato paste and stir for about a minute with the other stuff. Then put in the shredded chicken and pour the chicken broth in.
04 -
Bring to a bubble, then lower the heat so it simmers. Add salt, pepper, and Italian herbs for flavor.
05 -
Put the dry rotini into the simmering broth. Cook it for about 10 to 12 minutes or until soft, following what the package says.
06 -
Turn off the heat and mix in the heavy cream. Taste it and add more salt or pepper if you want.
07 -
Spoon the soup into bowls and sprinkle some grated Parmesan on top before you dig in.
# Helpful Notes:
01 -
Freshly shredded Parmesan tastes best. Cooking times for pasta might change depending on the brand and how soft you like it.