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Categories:
chicken extra-virgin olive oil extra-virgin olive oil onion garlic chicken broth Pasta cannellini beans tomatoes parsley Parmesan cheese
Viewed: 14 - Published at: 4 years agoIngredients
- 4 -6 boneless chicken thighs (cut up bite size)
- 1 tablespoon extra virgin olive oil
- 2 teaspoons extra virgin olive oil
- 1 medium onion
- 2 tablespoons minced garlic cloves
- 6 cups reduced-sodium chicken broth
- 1 12 cups small bow tie pasta
- 2 (15 ounce) cans cannellini beans, rinsed & drained
- 1 (14 1/2 ounce) can diced tomatoes with juice
- 12 cup chopped parsley
- 14 cup grated parmesan cheese
Method
- Heat 1 Tbsp of the oil in a 3 quart sauce pan over med.-heat.
- Add cut up chicken thighs add onions and saute 5 minutes or until light golden.
- Add garlic and cook, stirring for 1 minute.
- Add broth and bring to a boil.
- Add pasta and cook 5 minute.
- Stir in beans and tomatoes, cook 4 minute or until pasta is tender.
- Remove from heat.
- Stir in parsley, cheese and remaining oil.
