ingredients

2 chicken breasts, seasoned all over with salt and pepper

1 pound pasta (any shorter extruded pasta is fine. we like elbow macaroni, or campanelle, cavatappi)

1 large onion, chopped

2 ribs celery, chopped

2 carrots, chopped

3 cloves garlic, minced

1 jar Hot Tom

5-6 chopped sundried tomatoes

6 cups chicken stock

2 tsp. salt

1 tsp. fresh cracked black pepper

1 tbsp. Italian seasoning

handful each fresh chopped parsley and basil

1 cup cream

fresh grated parmesan cheese

directions

Cook pasta 1-2 minutes short of al dente in a large pot of boiling water. Drain and set aside.

In a large pot, add 2 tbsp. olive oil and cook chicken breasts on medium-high heat until done, 5-6 minutes on each side. Set aside and chop into bite-sized pieces when cooled.

To the pot, add 2 tbsp. more olive oil. Add onions and sauté until just transparent. Add celery and carrots, sautéing for 5 more minutes until beginning to soften.

Add garlic and 1 jar Hot Tom. Stir and let bubble for 2-3 minutes. Add sundried tomatoes, chicken stock, seasonings and herbs. Bring to a boil, and let simmer for 10-15 minutes. Add cream, cooked chicken, and pasta, let simmer for a few minutes more, and serve. Top with fresh grated parmesan cheese.