Its a perfect dish for those chilly days when you crave something familiar with a fun, innovative twist!
Season 2 chicken breasts with 112 teaspoons Italian seasoning and 14 teaspoon pepper.
Cook, turning once, until browned, about 6 minutes.
Photo:Photographer: Morgan Hunt Glaze, Prop Stylist: Hannah Greenwood, Food Stylist: Sally McKay
Transfer to a plate, reserving the oil in the pot.
Stir in 8 ounces penne, 34 teaspoon salt and the remaining 14 teaspoon pepper.
Turn off heat; use tongs to transfer the chicken to a cutting board.
Photographer: Morgan Hunt Glaze, Prop Stylist: Hannah Greenwood, Food Stylist: Sally McKay
Using 2 forks, shred the chicken; return it to the pot.
Stir in 2 tablespoons vinegar.
Ladle into 8 bowls; divide 34 cup Parmesan crisps among the bowls.
Photographer: Morgan Hunt Glaze, Prop Stylist: Hannah Greenwood, Food Stylist: Sally McKay
Garnish with additional basil, if desired.
you might store the soup in one or more airtight containers in the refrigerator for up to 3 days.
Top with the crisps just before serving.
Photographer: Morgan Hunt Glaze, Prop Stylist: Hannah Greenwood, Food Stylist: Sally McKay
Shred the chicken using two forks while its still warm from the oven.
Some of our favorite green salads include ourBasic Green Salad with VinaigretteandSimple Green Salad with Citronette.
Photographer: Morgan Hunt Glaze, Prop Stylist: Hannah Greenwood, Food Stylist: Sally McKay
