Amazing Roast Chicken Pasta Sauce

Hi Everyone,

If it is Monday, then it is left over roast chicken from Sunday in our house!

I love to roast or BBQ a whole chicken for sunday’s dinner and then use the leftovers for a delicious weeknight dinner and lunch. Last week I roasted my chicken with Herb de Provence and served it with roasted veggies for Sunday dinner. The next day I made delicious “roast chicken” enchiladas.

This week my roasted chicken leftovers are serving up a great pasta sauce for the week. It’s so very good and too easy not to share with you!

Here is my pasta sauce recipe for tonight’s dinner!

Roasted Chicken (jam-packed with veggies) Pasta Sauce

Ingredients

• 2 Tablespoons Extra Virgin Olive Oil
• 1 large onion – diced finely
• 1 -2 cloves of garlic – diced finely
• 2 Tablespoon herb de provence dry spice
• 1 Tablespoon oregano dry spice
• 4 carrots – diced finely
• 4 celery ribs – diced finely
• 1 large green pepper – diced finely
• 1 medium size zucchini -diced finely
• 1-2 jalapeño peppers – diced finely
• 3-4 cups chopped roast organic chicken (white and dark meat)
• 1 large can tomatoes (plus one can filtered water to rinse out the can)
• 1 Tablespoon tomatoes paste (optional)
• Shaved cheese for garnish
• Chopped parsley for garnish

Directions

Chef’s Note: Chop your vegetables and chicken into similar size dices. This will ensure that everything cooks evenly and each bite of your sauce has a taste of everything. Also, your sauce looks “So Professional”!

1. Sauté onion, garlic, herb de Provence and oregano dry spices for five minutes in a large pot.
2. Add diced carrots, celery, green pepper, zucchini, jalapeño and sauté for additional ten minutes. Stir occasionally.
3. Add tomatoes, water and roast chicken. Simmer on low heat for an hour.
4. Serve over your favourite pasta or zucchini noodles. I love using gluten free quinoa spaghetti noodles like in my photo.
5. Top with chopped parsley and shaved cheese (whatever you love – I used Jalapeño Jack).

Note

• This recipe makes a big pot of sauce that will serve eight nice servings.
• If you are vegetarian – you can omit the chicken – this sauce is super delicious and jam-packed with veggies!
• The sauce freezes well – it is a staple for sailing weekends for us.
• I use only organic chicken and my favourite is Bradner Farms in Abbotsford, B.C. Canada