Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 4 cups low-sodium chicken bone broth
  • 1 piece (1 inch) Parmesan rind
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup light cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1 cup shredded part-skim mozzarella cheese
  • 2 cups whole grain penne or rotini, cooked separately
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Season chicken thighs with salt and pepper, then sear until a deep brown crust forms on both sides. Transfer the browned chicken to the slow cooker.
  2. In the same skillet, sauté the diced onion and minced garlic for 2 minutes until fragrant, then add to the slow cooker.
  3. Pour in the chicken bone broth and fire-roasted tomatoes. Stir in the dried oregano, dried basil, and add the Parmesan rind.
  4. Cover and cook on Low for 6 hours until the chicken is tender enough to fall apart.
  5. Remove the chicken and shred it using two forks, then return it to the pot. Remove the Parmesan rind.
  6. Stir in the light cream, grated Parmesan cheese, and shredded mozzarella until melted and creamy.
  7. Fold in the cooked whole grain pasta and garnish with chopped fresh parsley before serving.