One Pot Bruschetta and Pulled Chicken Pasta
Cooking Mode
1 bottle (600 ml) Classico Tomato Basil Sauce
½ rotisserie chicken, skin removed and meat pulled from the bone
200 g spaghetti
1 small white onion, diced
3 cloves garlic, minced
1 cup cherry tomatoes, halved
2 tbsp olive oil
Salt and black pepper, to taste
Fresh mozzarella or bocconcini (for garnish)
Fresh basil (for garnish)
1 bottle (600 ml) Classico Tomato Basil Sauce
½ rotisserie chicken, skin removed and meat pulled from the bone
200 g spaghetti
1 small white onion, diced
3 cloves garlic, minced
1 cup cherry tomatoes, halved
2 tbsp olive oil
Salt and black pepper, to taste
Fresh mozzarella or bocconcini (for garnish)
Fresh basil (for garnish)
Directions
1Cook spaghetti according to package directions. Strain and reserve ½ cup of cooking water.
2Heat olive oil in a large sauté pan over medium heat. Add onion and garlic, sauté for 1 minute. Add pulled chicken and sauté for a few minutes more.
3Add the cherry tomatoes and cook for 1 minute. Stir in Classico Tomato Basil Sauce and reserved pasta water. Simmer for 3-5 minutes.
4Add cooked pasta and toss to coat. Adjust seasoning with salt and pepper. Garnish with fresh mozzarella or bocconcini and fresh basil before serving.
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Personal Note
Personal Note