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  • Writer's pictureGabrielle Hegert

Chicken Broth Sauce with Pasta

So if I am going to share my recipes, I have to start with the one that is ALWAYS a crowd pleaser. When I make this dish, everyone goes back for seconds. And, what I love about this recipe, is that it's super easy!

What you'll need:

  • 12 oz. container of cherry tomatoes

  • 64 oz. of chicken broth

  • 1 cup of olive oil

  • Salt, pepper, garlic power, onion powder, and fresh basil (to taste)

  • 16 oz. package of fresh mozzarella pearls


  1. In large sauce pan, add olive oil and cherry tomatoes. Cook on low until the tomatoes start to cook down and break apart.

  2. Add chicken broth, herbs, and seasonings and simmer on low for at least one hour. The more the flavors in your sauces get to stew together, the better your sauce will taste. (You can always add more chicken broth if the sauce starts evaporating.)

  3. Cook the pasta of your preference - I think Rigatoni, Spaghetti, and Farfalle are best. Be sure to cook your pasta al dente! It will cook a little bit more once added to the sauce.

  4. Once your pasta is cooked and while it's still hot, layer your cooked pasta and mozzarella pearls.

  5. Pour your hot sauce over the pasta and cheese so the cheese starts to get gooey.

  6. Add some extra basil, salt, and pepper to garnish - and you're ready to serve!

This dish is perfect to serve with salad and ciabatta or garlic bread too!

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