{leftover} dijon baked chicken the next day: creamy organic brown rice penne pasta with tomatoes & tarragon

a few nights ago we arrived home late {and hungry}, and found some leftover chicken {dijon baked} from the night before in the refrigerator. i decided to add the chicken to a creamy tomato sauce served with brown rice penne pasta for a satisfying dinner that took all of 15 minutes to prepare, and less time than that to inhale!
  • 2 oven baked {cooked} chicken breasts, cubed see chicken recipe or any baked chicken breast will do
  • 1 small bunch fresh tarragon (or parsley or basil)
  • 1 tbs extra virgin olive oil
  • 1 clove of garlic, peeled & crushed
  • 2 medium ripe tomatoes, cubed
  • sea salt & cracked pepper to taste
  • 1 tsp red pepper flakes (optional for spicy)
  • 1 tbs creme fraiche or sour cream
  • brown rice (or your preferred) penne pasta, cooked (and drained) per package instructions
  • grated parmesan cheese

in a saucepan, heat the olive oil, then add the crushed (with the side of your knife) garlic clove and let it become just golden brown, then remove the garlic from the pan and add the cubed cooked chicken and roughly chopped tomatoes, sea salt, cracked pepper, and red pepper flakes, mix well and simmer for 2 minutes maximum. add the creme fraiche or sour cream to the pot, simmer for another 2-3 minutes, then add the fresh roughly chopped tarragon (or other fresh herb). add the cooked (cook while preparing the sauce) pasta to the sauce and mix quickly. top with desired amount of freshly grated parmesan cheese, serve. easy as that!



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