Recipe - Italian Chicken Pasta

You may have noticed we have Italian Chicken Pasta a lot. It's so filling and delicious and a great way to get veggies in. It differs from time to time depending on what produce with have on hand, so it's really versatile. It's our go-to dinner when we've have a busy night or the hubs gets home late from work. It literally takes 20 minutes from start to finish.

Here's how to make it!

Ingredients:

• 2 Tbsp of Olive Oil
• 1 clove of garlic, minced (or as much as you like :))
• 1 cooked chicken breast, shredded (I use rotisserie chicken all the time for this)
• 1 can of whole peeled tomatoes
• About 6 oz of any pasta you like (whole wheat, spaghetti, penne, rotini, whatever you have on hand)
• And any sliced veggies you have on hand (We typically always put mushrooms in this, but it can be altered to your liking. Squash, peppers, or onions would be a delicious addition to this)
• Asiago cheese (Also another place where you have artistic freedom. You can use Parmesan, Romano, or even feta and go Greek!)
• Salt and Pepper

Directions:

1. In a large pot, cook your pasta per package directions and then drain when done.
2. While the pasta is cooking add your olive oil and veggies in a nonstick skillet.
3. Cook until tender on medium high (6 on some stoves).
4. Add garlic and cook for a minute.
5. This next part is messy, but so worth it. Take can of whole peeled tomatoes and squish them over the skillet with your hands to get all the juice out. The hubs uses tongs to do this, but I don't think he gets enough juice out. If you would like, you can tear up the tomatoes and leave them in. I am not a big tomato person so we throw what's left away.
6. Add chicken to sauce.
7. Add salt and pepper to taste.
8. When pasta is cooked and drained, add to sauce. Stir.
9. Plate and top with cheese!

So delicious and super easy!