Ingredients

The following ingredients have 4 Servings
  • 4 Chicken Breasts (Cubed)
  • 1 medium green bell pepper (chopped)
  • 1 medium red bell pepper (chopped)
  • 1 medium onion (chopped)
  • 1 rib celery (sliced)
  • 1 carrot (sliced)
  • 1 garlic clove (finely chopped)
  • 4 cups water
  • 1 28 oz can crushed tomatoes
  • 1 14.5 oz can chicken broth
  • 3 Tablespoon Parmesan cheese
  • 1 teaspooon Italian seasoning
  • ½ teaspoon crushed red pepper
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup penne (or your favorite pasta)
  • Mozzarella cheese (shredded)

Instruction

  • Cook chicken in a dutch oven with a dash of olive oil until no longer pink, remove from pan, set aside and keep warm
  • Add peppers, onion, celery, carrot and garlic to the dutch oven and cook and stir until tender crisp
  • Add chicken, water, tomatoes, broth and parmesan cheese and seasonings, bring to a boil, reduce heat and cook for 40 minutes
  • Stir in pasta and cook for 20 minutes
  • Serve topped with Mozzarella cheese