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!