Prep time: 20 minutes

Cook time: 35-45 minutes

Materials:

• 2 chicken breasts (about 1 lb.) cubed
• 1 onion chopped
• 4-6 garlic cloves minced (measure with your heart)
• 28 oz. tomato sauce
• 4 cups chicken stock
• 2 cups ditalini pasta
• Salt and pepper to taste
• 1/2 tbsp. basil
• 1/2 tbsp. oregano
• 1/2 tsp Italian seasoning
• 1/4 tsp red pepper flakes
• 1 tsp sugar
• 1 Bay leaf
• 4 tbsp. olive oil (divided)
• Mozzarella cheese to taste
• Parmesan cheese to taste

Process:

1. In soup pot or Dutch oven add in 2 tbsp. olive oil. Keeping the heat on medium/ high add in the chicken and season with salt and pepper. Cook for several minutes turning often until chicken is fully cooked through, about 6-8 minutes depending on the thickness of your chicken.
2. Remove the cooked chicken using a slotted spoon and place on a clean plate.
3. Into the same pot add in the remaining 2 tbsp. of oil.
4. Add in the chopped onion and cook for 2-3 minutes stirring often.
5. Add in the garlic and cook until fragrant, about 60-90 seconds.
6. Add in the tomato sauce along with the 4 cups of chicken stock.
7. Stir well to incorporate.
8. Season with salt, pepper, basil, oregano, Italian seasoning, red pepper flakes, sugar and 1 Bay leaf. Mix well to combine.
9. Add in the cooked chicken and stir well.
10. Bring the mixture up to a boil and add in the pasta.
11. Lower the heat to a simmer, cover and cook for 20-25 minutes, or until pasta is cooked through.
12. Once pasta is cooked through, remove from heat, plate and top with mozzarella and Parmesan cheese.
13. Sit down and ENJOY!