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
