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chicken and pasta italiano

(1 rating)
lynnsocko avatar
Recipe by
Lynn Socko
@lynnsocko
San Angelo, TX

An experiment that went wonderfully right!

(1 rating)
prep time 10 Min
cook time 20 Min

Ingredients For chicken and pasta italiano

  • 2 c
    chicken, cooked, shredded
  • 1 can
    15 oz. diced tomatoes w/oregano, basil, garlic, no salt added
  • 2 c
    chicken stock, homemade or low sodium
  • 1 tsp
    granulated garlic, and black pepper
  • 1/2 tsp
    coarse sea salt
  • 1/2 c
    parmesan cheese, lite
  • 4 oz
    mozzrella cheese, cubed
  • 1/2 box
    barilla plus, farafalle pasta
  • cornstarch

How To Make chicken and pasta italiano

  • 1
    NOTE: I used chicken breasts that had been cooked overnight in the crockpot, also used the stock. Shred chicken, sit aside.
  • 2
    Boil pasta according to box directions. Meanwhile place diced tomatoes (I put mine in my food processor to crush them), chicken stock and parm. in medium saucepan and heat. Then add one cup of COLD water mixed with 2 TBL of cornstarch, mix well to remove all lumps, pour into sauce and whisk well. Once sauce is thickened add mozzrella and chicken, and pasta.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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