Featured Wine

Penicillin Pasta

1 bell pepper, i used orange

1 large onion, diced

1 large shallot, diced

4 stalks celery, diced

5 cloves garlic, minced

8 cups chicken broth

1 lb carrots, diced

1 box pastini (i used acini de pepe)

2 cups shredded chicken (cooked, such as rotisserie)

Saute the bell pepper, onion, shallot, and celery in a large pot with a pat of butter or drizzle of olive oil. Once the onions start to soften (5 minutes or so), add the garlic, carrots and chicken broth. 

Bring to a boil and then lower to a simmer for 25 minutes.

Once the carrots are soft, transfer the vegetables to a blender and blend until smooth. You can also use an immersion blender if you have one.

Once the vegetable puree is added back to the broth, add in the pasta and cook per box directions. Cooked shredded chicken can be added now as well.

The pasta will soak up most, if not all, of the soup broth. The flavor is completely soaked in to the pasta, but if soup is wanted, add extra chicken broth before serving.