– extra virgin olive oil – 1 medium onion, chopped – 1 small green bell pepper, chopped – 8 garlic cloves, minced – 1/2 teaspoon red pepper flakes ... Swipe up to see the full list!
– 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. Reduce heat to low and cook. – Remove chicken and shred.
– Return to slow cooker. Add pasta and cook on high until pasta is cooked al-dente. – Add cheese and stir until melted. Season with salt andpepper to taste. Sprinkle with basil and serve.