Pasta, Tomatoes, Veggie Broth, Olive Oil, and Seasonings (Chicken optional)
Throw it all in the pot, INCLUDING the uncooked Pasta, and cook! - Bring it to a boil, then reduce to a simmer. The starch leaches out of the pasta and makes the sauce for the noodles. The other ingredients cook right along with the pasta
Place pasta and vegetable broth in a large stock pot. Cover pot and bring to a boil. Add tomatoes, onion, garlic, basil. Sprinkle the pepper flakes and oregano on top. Drizzle top with more olive oil to taste.
Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .
In a separate pan, sear chicken breasts. (I seasoned them with salt, pepper and granulated garlic). Cover and cook through. When cooked, slice chicken into thin slices and add to pasta mixture.
Season to taste with salt and pepper, stirring pasta several times to distribute the chicken and the liquid left in the bottom of the pot. Serve garnished with Parmesan cheese.
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|Serving Size: 1 Serving (324g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 39 (16%)|
|Amt Per Serving||% DV|
|Total Fat 4.4g||6 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 67.5mg||21 %|
|Sodium 998.7mg||34 %|
|Potassium 476.4mg||13 %|
|Total Carbohydrate 30.7g||9 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 29.2g|
|Protein 21.2g||30 %|
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Calories per serving: 248
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