Chicken Parmesan is the “ol’ reliable” of Italian dishes. You know what you’re going to get, and you don’t have to be worried about being shocked by unwanted spices and seasonings. This recipe celebrates that tried-and-true flavor you love but transforms it into a soup to help push you through that final stretch of cold weather.
- Yield: Serves 4
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- 2 tablespoons olive oil
- 1 onion, diced
- 1 red bell pepper, seeded and diced
- 3 garlic cloves, minced
- 1 (15-ounce) can fire-roasted diced tomatoes
- 3 tablespoons tomato paste
- 1 teaspoon red pepper flakes
- 1 teaspoon Italian seasoning
- 5 cups chicken broth
- 8 ounces uncooked penne pasta
- 1 pound boneless, skinless chicken breasts, cooked and shredded (see Note)
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1½ cups shredded Parmesan cheese, plus extra for garnish
- 1 cup shredded mozzarella cheese
- Fresh basil, for garnish
- In a large pot, heat the olive oil over medium-high heat. Add the onion and bell pepper and cook, stirring, for 5 to 6 minutes. Add the garlic and cook for another minute.
- Add the tomatoes, tomato paste, red pepper ﬂakes, Italian seasoning, and broth. Reduce the heat to low, bring to a simmer, and cook for 8 minutes.
- Add the pasta and cooked chicken and cook for 8 to 10 minutes.
- Season with the salt and black pepper.
- Add the Parmesan and mozzarella cheeses and cook until melted, 3 to 4 minutes.
- Ladle into bowls and serve, garnished with Parmesan cheese and basil.
Note: To cook the chicken, place the chicken breasts on a baking sheet and bake at 350°F for 30 minutes.