Yet another use for leftover rotisserie chicken - and great for a quick lunch for one. Although most of my foodie friends cringe at the idea, I use a lot of store-bought red sauces. I use them as a base, perking them up with herbs and veggies, especially in the winter when tomato season is a long way off. I particularly like Trader Joe's sauces, most of which have little to no fat and only good quality, natural ingredients, not to mention preservative free.
Leftover Chicken Pasta
2 oz whole wheat pasta, cooked according to package directions
olive oil cooking spray
1/2 red onion, sliced
1 shallot, tiny dice
3 ounces leftover chicken breast, shredded
1/4 cup chicken or vegetable stock
splash white wine, if there is any leftover in fridge
1/2 cup jarred sauce, here I used Trader Joe's Roasted Red Pepper Marinara
handful grape or cherry tomatoes, halved
handful basil leaves, cut into strips
grated Parmesan, optional
salt & pepper
Preheat a saute pan over medium heat and spray with olive oil. Add the onions and the shallot, cooking until the onions start to soften - 5 minutes or so. Add the chicken stock, reduce for about 30 seconds, and then add the chicken. Cook until the stock has reduced, about a minute, and then add the white wine. Cook until evaporated, and then add the sauce. Continue cooking until the pasta is done - you only need to heat up the sauce, and then add the tomatoes. Drain the pasta and add it to the sauce, stirring to cover. Add salt & pepper to taste and top with basil leaves and freshly grated Parmesan. Lunch in a flash!
