Ingredients
- 4 garlic cloves minced
- 1 green bell pepper chopped
- ½ medium white onion chopped
- 1 can crushed tomatoes 14.5 ounces
- ½ pound raw boneless, skinless chicken breast
- 5 cups low sodium chicken broth plus additional if needed
- ½ cup shredded Parmesan cheese plus extra for garnish
- 2 tablespoons chopped fresh basil
- 2 teaspoons chopped fresh oregano
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes
- 4 ounces uncooked dry gemelli or penne pasta
- 2 tablespoons unsalted butter optional
- Chopped fresh basil or parsley for garnish
Instructions
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In 5-quart or larger slow cooker, stir together garlic, bell pepper, onion, tomatoes, chicken, broth, 1/2 cup cheese, basil, oregano, salt, black pepper and red pepper flakes. Cook on low 7-1/2 hours or on high 3-1/2 hours.
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Transfer chicken to cutting board and use forks to coarsely shred; return to slow cooker. Stir in pasta. Cook on high 20-30 minutes longer or until pasta is cooked al dente.
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Stir in butter, if desired. If soup becomes too thick after pasta is cooked, stir in additional broth or water until desired consistency is reached, and warm through.
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Serve garnished with extra Parmesan cheese and chopped basil or parsley.