½ yellow onion, small dice
4 garlic cloves, minced
3 tbsp olive oil
2-15 oz. cans diced tomatoes
¼ cup Madeira
¼ cup heavy cream
2 roasted chicken breasts, meat pulled from the bone and shredded
3 tbsp Italian parsley, finely chopped
¼ tsp red pepper flakes
¼ cup Parmigiano-Reggiano, freshly grated
Heat oil over medium-high heat in a large, heavy saucepan
Add onion and cook until softened.
Add garlic and cook until just fragrant.
Add tomatoes and allow juices to reduce.
Add Madeira and cook off the alcohol.
With an immersion blender, process tomato mixture to a puree.
Add cream and stir until well combined.
Add in and stir to combine shredded chicken, parsley and red pepper flakes.
Cover top with cheese and cover with pan lid until cheese is melted.
Serve with penne or some other short pasta.