Chicken Parmesano Pasta Fagioli Recipe

I love Pasta Fagioli and Chicken Parmesano with pasta so I decided to combine them and see what it would be like!

What a hit. We loved and and can't wait to eat this again. Will be a keeper in your home for sure if you love this combination. The cheese and chicken compliment each other perfectly in this fagioli (pronounced fazool!)

Chicken Parmesano Pasta Fagioli Recipe

2 cups chicken cubed
1 pound cooked great northern beans or any white beans you like
(I do mine overnight in the slow cooker)
1 28 ounce can diced tomatoes
1 teaspoon granulated garlic
1 small can tomato paste 6 ounce
2 stalks celery
3 plum tomatoes
4 cloves garlic
1/2 cup sliced carrots
salt, pepper and cayenne to taste
1/2 cup red wine
olive oil
1/2 cup parmesan cheese more for garnish
shredded whole milk mozzarella cheese

Ditalini, orzo or whatever small pasta you like (baby shells work great also) cooked to package instructions ( I uses around 1 1/2 cups dry)

Place the plum tomatoes, celery, garlic and carrots in a food processor and blend until pureed fine. Add water if leaving big chunks run till smooth.



In a large dutch oven add Chicken cubes sauteed in olive oil and  granulated garlic, salt,  pepper, cayenne pepper to taste. Add pureed vegetables, beans, tomato paste, wine and can of diced tomatoes. Simmer for around 30 minutes, stir in 1/4 cup parmesan cheese. In a small saucepan cook the ditalini separate to package instructions then add to the fagioli last stirring to coat evenly with sauce and serve topped with more grated cheese and shredded mozzarella.