Ingredients:
1 onion
3 cloves of garlic
1 tin chopped tomatoes (400 grams, 13 oz)
2 cups leftover roast chicken (shredded, 300 grams)
3 ½ cups water or chicken broth ( 875 ml)
2 cups fusilli pasta (200 grams)
¼ cup grated parmesan (45 grams)
1 teaspoon Italian herbs
¼ teaspoon salt
⅛ teaspoon black pepper
2 tablespoon fresh parsley
1 tablespoon vegetable oil
Directions:
Heat up the oil in a large pan.
Add the chopped onion and garlic, and sautee for 2-3 minutes or until the onion is transluscent.
Add the chopped tomatoes, herbs and seasoning, and leave to simmer for 3-4 minutes until the sauce is slightly reduced.
Add the cooked chicken, water or chicken broth, and pasta.
Leave to cook with the lid on until the liquid is absorbed and the pasta is cooked.
Mix in the parmesan, then garnish with parsley.
Remove from the heat and serve hot with more parmesan if you like.
Borrowed from: One-Pot Leftover Roast Chicken Pasta – My Gorgeous Recipes