Rotisserie Chicken Penne Pasta
  • 1⁄2 medium yellow onion, finely chopped
  • 4 garlic cloves, minced
  • 1 (14½ ounce) can diced tomatoes
  • 2 (8 ounces each) cans tomato sauce
  • 1 (6 ounce) can tomato juice
  • 2 tablespoons basil, chopped fresh
  • 1 tablespoon olive oil
  • 1 tablespoon parsley, chopped fresh
  • black pepper to taste
  • 1 teaspoon salt
  • 2 cups cups rotisserie chicken, shredded
  • 2 cups penne pasta, uncooked
  • parmesan cheese, grated
  1. In a large skillet over medium-high heat, sauté onions in olive oil until translucent.
  2. Add garlic and cook for one more minute. Add tomatoes, tomato sauce, tomato juice, black pepper, salt, basil, and parsley to skillet and bring to a boil.
  3. Once sauce starts to boil, reduce heat to low and let simmer for 8-10 minutes.
  4. In a separate saucepan, cook penne pasta in boiling, salted water according to package directions.
  5. Strain pasta and add to sauce. Add in cooked chicken and stir well.
  6. Serve topped with Parmesan cheese.
For added heat and flavor, add some red pepper flakes and oregano!
Recipe by Tone and Tighten at