Last night I found myself without a firm dinner plan. So I improvised and the result was pretty darn good. We had some leftover rotisserie chicken from the night before, it was a perfect addition to the sauce.
2 tablespoons Olive oil
1/2 cup Onion, finely chopped
1/2 cup Carrots, finely chopped
1/2 cup Celery, finely chopped
1 can Whole peeled tomatoes (28 oz.)
1 to 2 cups leftover chicken
Box of whole grain rotini pasta (I used Barilla)
In a large sauce pan saute onions, carrots and celery in olive oil until soft, about five minutes. Meanwhile throw tomatoes (and juice) in blender to puree. Add tomatoes to pan. Stir and salt to taste. Let simmer 30 minutes on medium low heat. Stir in leftover chicken. Lower heat to simmer.
Cook pasta per package directions, drain and add to tomato sauce. Top with grated Parmesan cheese and serve with french bread. A salad would make a great starter but I didn't have any lettuce!