2 tablespoons extra virgin olive oil
1 large onion
4 cloves garlic
12 ounces pasta
1 can (15 ounces) diced tomatoes
1 can (15 ounces) crushed tomatoes
2 cups shredded cooked chicken
1/2 teaspoon red pepper flakes
2 teaspoons dried italian seasoning
1/2 cup fresh basil
2 1/2 cups low-sodium chicken broth
1/2 teaspoon freshly ground black pepper
1 teaspoon kosher salt
Heat 1 tablespoon olive oil in a large stock pot over medium heat. Once hot, add the chopped onions + cook until onions are translucent + softened, about 7 minutes. Add the garlic + cook for 1 minute more, until fragrant.
Add the remaining ingredients to the stock pot – the pasta, diced tomatoes with their liquid, crushed tomatoes, shredded chicken, red pepper flakes, italian seasoning, fresh basil, chicken broth, remaining 1 tablespoon olive oil, salt + pepper. Stir everything together until well combined.
Bring to a boil. Cover, reduce to a simmer + cook for 10-15 minutes (depending on the type of pasta you choose), stirring frequently. Cook until almost all the liquid has evaporated + pasta has reached an al dente consistency. Add more salt + pepper if needed + stir well. Serve with a generous topping of freshly grated Parmesan cheese + enjoy!