USING UP THE LEFT OVERS - Chicken and Tomato Pasta
1tbs olive oil
250g of cooked chicken or fresh boneless chicken breasts, diced
1 large onion, finely chopped
3 celery sticks, diced
2 carrots, diced
2tsp dried oregano
125ml red wine or vegetable stock (from a Knorr stock cube)
400g can of chopped tomatoes
Salt and pepper
375g penne pasta
- Heat the oil in a frying pan and fry the chicken pieces, stirring occasionally, until lightly coloured. Add the onion, celery and carrots and cook for 5 minutes until softened.
Add the oregano, wine (or vegetable stock) and tomatoes and season with a bit of salt and pepper. Bring the sauce to the boil, cover the pan and simmer for 10 minutes.
Meanwhile, cook the pasta according to the packet instructions.
Drain it and put it back in the saucepan, then mix in the sauce.
Dish it up and tuck in!