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Copycat Pasta Milano Soup

Saturday - June 9, 2018 11:12 am , Category : RECIPES

Ingredient:

2 tbsp butter
1 small yellow onion, diced
1 clove garlic, minced
2 tbsp Gold Medal all-purpose flour
2 cups Progresso chicken broth
2 (16 oz) jars Alfredo sauce
1 cup whole milk
1/4 cup heavy cream (optional, for extra creaminess)
2 cups pre-cooked grilled chicken strips, cut into bite-sized pieces
2 (4 oz) cans sliced mushrooms, drained 
1 (14.5 oz) can Muir Glen organic fire roasted tomatoes
1/2 cup oil packed sun-dried tomatoes, chopped
2 tbsp chopped fresh parsley
salt and pepper to taste
2 cups cooked bow-tie pasta

Method:
Melt the butter in a Dutch oven or stock pot over medium-high heat, and cook the onions and garlic for about 5 minutes until soft and translucent.
Add the flour and stir to combine.

Add the broth, Alfredo sauce, milk, and heavy cream (if using) and stir to combine. Increase the heat and bring it to a boil, stirring regularly, until the sauce has slightly thickened.

Add the grilled chicken, sun-dried tomatoes, fire-roasted tomatoes, and mushrooms. Stir to combine. Return to a boil, reduce the heat to medium-low and simmer, covered, for 15 minutes, stirring occasionally.
Add the parsley and cooked bow-tie pasta. Stir to combine and simmer for another 2 minutes. Add salt and pepper to taste.
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