Photography Jennifer Causey ; Prop Styling Claire Spollen; Food Styling Torie Cox
Ingredients
1 tablespoon olive oil
1 cup diced yellow onion
1 cup diagonally sliced carrot
1 tablespoon minced garlic
2 teaspoons unsalted tomato paste
4 cups unsalted chicken stock (such as Swanson)
1 cup water
5/8 teaspoon kosher salt
5 ounces uncooked alphabet or ditalini pasta (about 1 cup)
1 cup diagonally sliced sugar snap peas
1/4 cup chopped fresh tomato
6 ounces skinless, boneless rotisserie chicken breast, shredded (about 1 1/2 cups)
How to Make It
Heat a large Dutch oven over medium-high. Add oil to pan; swirl to coat. Add onion and carrot; sauté 4 minutes. Add garlic and tomato paste; cook 2 minutes, stirring occasionally. Add stock, 1 cup water, and salt; bring to a boil. Add pasta to pan; cook 5 minutes. Add snap peas, tomato, and chicken to pan; cook 3 minutes or until pasta is done.
CL:AG
