– 1 tablespoon extra virgin olive oil – 1 medium onion, chopped – 1 small green bell pepper, chopped – 8 garlic cloves, minced – 1/2 teaspoon red pepper flakes – 3 teaspoons dried oregano – 6 cups chicken stock – 1 pound boneless skinless chicken breasts – 28 ounce diced tomatoes – 2 tablespoons tomato paste – 1/2 tablespoon Italian seasoning – 6 ounces mini pasta – 1/2 cup grated parmesan cheese – salt to taste – black pepper to taste – 1/2 cup chopped fresh basil
Heat oil in a large sauce pan over medium heat. Add onion and green bell pepper; cook until vegetables are tender, 5 to 7 minutes. Add garlic, red pepper flakes and oregano; cook until fragrant, about 1 minute. Place the mixture into a 6 quart slow cooker.
Add the chicken stock, chicken, diced tomatoes, tomato paste, Italian seasoning, salt and black pepper, turn on high and cook for 10minutes. Reduce heat to low and cook 6 to 8 hours.
Remove chicken and shred.
Return to slow cooker. Add pasta and cook on high until pasta is cooked al-dente, about 10 minutes.
Add cheese and stir until melted. Season with salt andpepper to taste. Sprinkle with basil and serve.