INGREDIENTS
2
Chicken breasts, boneless skinless
1
bunch Basil, fresh leaves
1 cup
Carrots
1 cup
Celery
8 oz
Crimini or button mushrooms
4 cloves
Garlic
1
Onion, large
2 14 ounce cans
Tomatoes
1
Zucchini, medium
6 cups
Chicken stock
1 28 ounce can
Tomato sauce
2 cups
Pasta, small dried
1 tbsp
Italian seasonings
1/8 tsp
Red pepper flakes
1
Salt and pepper
1 tbsp
Olive oil
1 tbsp
Butter
1 cup
Parmesan cheese
1 cup
White or red wine