Butter Chicken Lasagna Soup
Mix in a little India
Ingredients
- 1 tbsp extra virgin olive oil
- 4 boneless, skinless chicken breasts, chopped
- 2 onions, chopped
- 4 cloves garlic, minced
- 1 400ml jar Patak's Butter Chicken Cooking Sauce
- 1 28oz can diced tomatoes, undrained
- 4 cups chicken broth
- 2½ cups rotini pasta, uncooked (or any other type of curly pasta)
- 2 tbsp fresh basil, roughly chopped
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 4 green onions, chopped
- salt and pepper, to taste
Instructions
- Add oil to a large Dutch oven over medium heat. Cook chicken breasts for 4 to 5 minutes. Add in onions and continue to cook for 3 to 4 minutes.
- Add in garlic and Patak's Butter Chicken Cooking Sauce and stir to combine. Continue to cook for 4 to 5 minutes.
- Stir in diced tomatoes and chicken broth and bring to a boil. Reduce heat to minimum and simmer, covered, for 30 minutes.
- Increase heat to medium-high and add in uncooked pasta. Cook for about 10 to 12 minutes, or until pasta is desired tenderness.
- Remove from heat and stir in basil and season with salt and pepper.
- To serve, add a dollop of ricotta cheese to each bowl. Top with soup and then sprinkle mozzarella cheese and green onions on top.
Notes
http://www.simplystacie.net/2015/11/butter-chicken-lasagna-soup/
