2 tablespoons oil 3 tablespoons fresh rosemary leaves, chopped 1 large onion, chopped 2 bell peppers (red or green), chopped 4 cloves garlic, chopped3-4 tomatoes, chopped 1 1/2 cup beef broth or chicken broth 1 cup cooked chicken, chopped bite size 1 pound regular or whole grain short pasta Salt and pepper 1 cup grated Parmesan cheese
In a large Dutch oven, heat the oil, two turns of the pan, over medium-high heat. Cook the onion, peppers and garlic with salt and pepper until softened, 8-10 minutes. Add the tomatoes, rosemary and garlic and stir a couple of minutes. Deglaze the pan with the broth and simmer for 5 minutes. Add cooked chicken and simmer for 5 minutes. Bring a large pot of water to a boil. Salt the water and cook the pasta to al dente. Ladle out about a cup of the starchy cooking water and add it to the sauce. Drain the pasta and return it to the pot. Add the sauce, tossing with tongs for 1-2 minutes for the flavors to absorb. Serve with cheese.