Ingredients

3 cups DaVinci Egg Noodles
6 tablespoons butter
1 small onion, diced
1 1/2 cups diced carrots
1 cup diced celery
3-4 cloves garlic, minced
6 tablespoons flour
8 cups chicken stock
3 cups cooked, shredded chicken
2 (14.5 oz) cans diced tomatoes
1 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes
2 cups Half & Half
1/4 fresh basil, chopped, plus more for garnish
1/2 cup grated Parmesan cheese, plus more for garnish
Salt and pepper, to taste

Directions

1. Cook pasta according to package directions. Drain and set aside.
2. Meanwhile, add butter to a large pot over medium heat and saute onions, carrots, celery and garlic until vegetables are tender. Stir in flour and cook a few minutes longer.
3. Whisk in chicken stock and simmer until liquid begins to thicken slightly. Add cooked chicken, diced tomatoes, Italian seasoning, red pepper flakes and Half & Half. Season with salt and pepper, to taste. Simmer for 15-20 minutes.
4. Just before serving, stir in cooked pasta, chopped basil and Parmesan cheese. Garnish with basil and additional Parmesan, if desired.

Products Used