Hi guys! So I had my surgery! Now I can get back into the blogging process again once I can cook because you guys seem to like my food posts more than anything. I will make sure I’m back to being consistent again, for sure! Ohh and in other news, I bought a Light Tent. It will increase the quality and appearance of my pictures because as we know, I’m not the best at appearances lol.
Luckily I made this soup a while ago and took pics so I can post it on here. Every time I see the pictures, I can imagine the taste all over again because it was so good and full of flavor! We happened to have chicken parm left over but you can surely bread some boneless chicken and go from there.
WHAT YOU’LL NEED:
-Diced Chicken Parm
-Crushed Red pepper flakes
-Grated Parmesan Cheese
-diced cherry tomatoes
STEP ONE: Take tomato sauce (I used the one in the can so it literally had NO FLAVOR. Skip this step if you have regular tomato sauce and add whatever seasonings if you choose to do so) and pour it into the pot. Heat the stove up to notch 3. I then added a pinch of each of the following seasonings: Oregano, Garlic Powder, Pepper, Italian seasoning, crushed red pepper flakes, salt-free seasoning, diced cherry tomatoes and mushrooms. Let it come to a boil then add 2 cups of Ziti Pasta. Place the lid on-top to simmer.
STEP TWO: Stir the pasta around and check to see if it has softened slightly. If it has, proceed to the next step.
STEP THREE: Add your diced chicken Parm to the pot. Mix it around and let it simmer. After letting it simmer for a while, add 1\4 a cup of grated Parmesan cheese. Let it sit for 2 minutes then stir to distribute it out, evenly.
STEP FOUR: Serve your pasta in a bowl or plate (I prefer a bowl because it is soup after all) and sprinkle grated parmesan cheese on top. Let it sit for a second because it is going to be extremely hot. After that you can enjoy! It’s pretty good with Italian Bread,too. It was pretty quick to make and very easy to do. Everyone went for seconds and thirds even though its very filling lol.