Super-Quick Pasta with Tomato Onion Sauce and Leftover Chicken


This dish is so simple I almost wasn’t going to post it. But perhaps you, too, find yourself with a bit of leftover cooked chicken on hand and are looking for a little inspiration. The combination of onions, tomato and chicken, with some feta and olives tossed in, came out very nicely. You might want to duplicate this or make up you own version.

I started by chopping one sweet onion and sauteeing it in some olive oil until it started to caramelize, about 10 minutes. Added two cloves garlic, minced, and sauteed for another minute. Then in goes a 14.5 oz. can of diced tomatoes and a tsp of dried oregano, simmered on medium heat. I started cooking the small pasta shells at the same time I started cooking the tomatoes. After the tomatoes simmered for about 10 minutes, I added the leftover chicken breast along with a handful of sliced kalamata olives. I had about 8 ozs or so, cut into bite sized pieces. I just wanted the chicken to get heated up but not really cook any more.

Once the pasta was cooked and drained, it gets tossed with the tomato/chicken sauce, along with a 1/2 cup or so of feta cheese. Then you’ve got a quick, tasty meal ready to enjoy!


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