Prep time: 20 minutes

Cook time: 20-40 minutes

Materials:

• 1 large onion chopped
• 3 garlic cloves minced
• 2 tbsp. unsalted butter
• 2 tbsp. flour
• 6 cups chicken stock
• 28 oz tomato sauce
• 1/4 cup heavy cream
• 2 cups shredded chicken (I used rotisserie chicken)
• 2 cups pasta of your choice
• Mozzarella cheese to taste
• Parmesan cheese to taste
• 1 tbsp. sugar
• 1 tbsp. oregano
• 1 tbsp. Italian seasoning
• Salt and pepper to taste
• 2 tbsp. extra virgin olive oil

Process:

1. In a soup pot add in the olive oil. Keeping the heat on medium/ high add in the onions.
2. Cook the onion until translucent (about 3-4 minutes) stirring often.
3. Add in the garlic and cook until fragrant.
4. Add in the butter into the pan and cook until melted.
5. Add in the flour and cook for about 60 seconds stirring constantly.
6. Pour the chicken stock into the pot and mix often, cooking for 5-8 minutes or until the mixture starts to thicken.
7. Pour in the tomato sauce and season with sugar, oregano, Italian seasoning, salt and pepper. Mix well.
8. Add the shredded chicken in and mix well to combine. Bring the mixture up to a boil and then add in the pasta.
9. Lower the heat to a simmer and cover.
10. Cook, stirring occasionally, until the pasta is fully cooked through. About 20 minutes.
11. Add in the heavy cream and mix well.
12. Remove from heat and pour desired amount into a bowl.
13. Top with fresh mozzarella and Parmesan cheese.
14. Sit down and ENJOY!