Love chicken Parm? Of course you do. Now dig into the Italian fave with a spoon.
extra-virgin olive oil
large onion, chopped
cloves garlic, minced
crushed red pepper flakes
(15-oz.) can diced or crushed tomatoes
6 c. Swanson chicken Broth
cooked chicken breast (about 2 breasts)
1 1/2 c.
freshly grated Parmesan
freshly chopped parsley
Freshly ground black pepper
In a large pot over medium heat, heat oil. Add onion and cook, stirring, until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Stir in tomato paste and red pepper flakes. Add tomatoes and broth and bring to a simmer.
Add penne and cook until al dente, 8 to 10 minutes.
Add chicken, mozzarella, Parmesan, and parsley and season generously with salt and pepper. Let cheese melt, then ladle into bowls.