Ingredients:
- 1 whole rotisserie chicken – deboned – juices reserved – chicken cubed
- 2 Tbsp Olive Oil
- 1 large onion diced
- 3 carrots, peeled and cut into a 1” dice
- 3 stalks celery (with leaves), diced
- 1 Tbsp minced garlic
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp Basil
- 1 tsp sea salt
- 6 cups organic chicken broth
- 1 – 14.5 oz can Muir Glen organic crushed fire roasted tomatoes
- 1 – 15 oz can white beans – drained and rinsed
- 1 ½ cups uncooked Tinkyada pasta joy penne pasta
Directions:
In a large pot with salted water cook the pasta according to package directions. Don’t overcook…check for al dente. Drain and lightly rinse.
In a large heavy pot (such as Creuset) heat the olive oil on med-high heat and add the onions, celery and carrots. Cook for 4-5 minutes until lightly browned. Add the garlic and sauté for another 2 minutes. Add the spices, diced chicken, and reserved chicken juices, stirring until the chicken is coated with all. Add the broth and fire roasted tomatoes and reduce to medium-low heat. Cover and cook for 15-20 minutes. Add the white beans and cooked pasta and cook on low another 5-7 minutes until the beans are warmed through. Garnish with a sprinkle of Parmesan cheese and parsley and serve with grilled cheese sandwiches (using focaccia sandwich bread).
