Chicken Pasta Pomodoro
What You Need:
- 1-16 oz package of Spaghetti Noodles
- 6 oz Pine Nuts
- 1½ tsp Salt
- Ground Pepper
- ½ tsp Lemon Pepper
- 3-4 Cloves Garlic, minced
- 1 Medium/Large Shallot, minced
- ¼ Cup Olive Oil
- 1 Tbsp Balsamic Vinegar
- 1 tsp Tomato Paste
- 1-16oz Bag John Soules Foods Rotisserie Chicken Strips, frozen
- 12 oz Cherry Tomatoes (Heirloom if possible – very pretty colors), chopped
- ¼ Cup (Approx.) Fresh Basil, chopped
- ½ Lemon
- ½ Cup Parmesan Cheese, shaved
Let’s Make It!
In large pot, boil salted water, to cook the entire contents of spaghetti noodles according to the directions on the package.
In a saucepan, lightly toast pine nuts with ½ tsp of salt, set aside.
In large frying pan heat olive oil on Medium/Low, add minced garlic and shallot, 1 tsp salt, and ½ tsp ground pepper. Simmer the garlic and shallot until translucent. Next add Balsamic vinegar, tomato paste, frozen John Soules Foods Rotisserie Chicken Strips, and ½ cup of water to steam, do not cover. Simmer.
On cutting board, season the tomatoes and basil with 1 tsp salt, lemon pepper, let rest for a couple minutes. Add to the frying pan of chicken. Squeeze juice of ½ lemon into chicken mixture. Stir and pull from heat as soon you can break up the larger strips of chicken into bite-sizes with your stirring utensil and chicken is thoroughly heated, do NOT overcook, chicken is already fully cooked.
When the Pasta is done, remove ¼ cup pasta water and add into the chicken mixture, stir well.
Drain pasta, transfer pasta to a big serving platter. Pour some olive oil all over the pasta, toss pasta gently. Pour ALL of the chicken and tomato mixture over the pasta. Top with shaved parmesan and 2 Tbsp chopped fresh basil.
Serve Family Style!