Pasta with Chicken and Zucchini
I love making roast chicken for many reasons. One reason is the leftovers. I like coming up with something completely different with yesterdays leftovers.
In this case, I had about a cup of shredded chicken from the delicious roast chicken. I also always keep fresh tomato sauce in my fridge all the time. Once a week I buy fresh tomatoes and make a quick fresh sauce. I wanted to add some vegetables and noticed a zucchini in my fridge. I then remembered my daughter’s look every time I serve zucchini- so I decided to peel it, chop it and add it to the mix with some carrots- she noticed the carrots but not the zucchini. The chicken and tomato sauce mixture was delicious. I quickly boiled some pasta and we had a delicious, quick and healthy meal.
- ½ pound pasta, cooked al dente
- 1 tablespoon extra virgin olive oil
- ½ cup carrots, chopped into ½ inch pieces
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 large zucchini, peeled and cut into ½ inch pieces
- 1 cup fresh tomato sauce
- 1 cup shredded chicken (leftover roast chicken)
- Salt
Heat a frying pan with the oil. Saute the carrots, zucchini, thyme and oregano. Cook on medium heat for 2 to 3 minutes. Add the shredded chicken and fresh tomato sauce. Mix well and check for seasonings and add salt. Mix the pasta and serve.
