2 (14.5 oz) cans Fire Roasted Diced Tomatoes, not drained
1 tsp sugar
2 bay leaves
½ tsp dried oregano
½ tsp ground cumin
3 chicken bouillon cubes
1 tsp dried parsley
¼ cup loosely packed fresh basil, chopped
¼ tsp crushed red pepper flakes
½ tsp salt
¼ tsp pepper
2 cups (~10 oz) uncooked whole wheat macaroni
2 cups whole milk
1 cup grated Parmesan cheese
1 lb white meat rotisserie chicken, shredded
Instructions
Heat olive oil and butter in a large pot over medium-high heat. Once melted and hot, add the onions and carrots and cook for 4 minutes. Add celery, red bell peppers, and garlic and cook for 2-3 minutes.
Sprinkle in flour and cook, while stirring, for 3 minutes. Gradually stir in chicken broth followed by tomatoes, sugar, bay leaves and all remaining herbs and spices. Bring to a boil; cover, and reduce to a gentle simmer for 15-20 minutes or until vegetables are tender.
Meanwhile, cook pasta according to package directions until al dente. Drain and set aside.
Stir in milk and Parmesan cheese until smooth; bring to a simmer. Add the chicken and pasta and cook an additional 2-3 minutes. Serve hot.