I threw this dish together one evening when I had some leftover roast chicken, black olives and a selection of vegetables. It was the most wonderful dish I had eaten in a far while because I was living on a fairly tight budget at the time and, well, chicken was a luxury!
I have to say that just frying off raw chicken would not have the same taste using pre-roasted has – especially if you have by chance kept some of those gorgeous heart stopping juices – which in this case I used to coat the chicken.
Ingredients
1 Roast Chicken [or any cut you prefer, cooked in olive oil] Shredded
4 Ripe Plum Tomatoes
1 Large Onion
2 Cloves of Garlic
4tbsp of the Juices & oil from the Roasting of the Chicken
2tbsp of Olive Oil
1 tin of Black Olives
1 packet Pasta
Method
Roast the chicken if you have not already done so, coated in olive oil & seasoning. Shred and set aside. Keep the chicken juices.
Cook the Pasta according to the instructions, ensuring it is al denta.
Add a little of the Chicken Juices and olive oil in a large pan. Fry off the onions and garlic until softened. Add the chopped tomatoes and cook lightly for a few minutes until they too soften and start to fall into the sauce. Add the chicken, and olives and cook through until hot. Add more of the chicken jucies/olive oil from roasting the bird.
Stir in the Pasta until thoroughly coated. Serve straight from the pan with crusty bread.
A little dusting of parmesan if you have it but we have used other cheeses such as cheddar and they were wonderful too! If you wish finish off under the grill.
Hey, I never said it was low cal / fat.