Chicken Veggie Macaroni
Author: Simple-Food-Solutions.com
- ½ cup finely chopped Parmesan Cheese
- ¼ cup fresh chopped parsley
- 1 28 oz can crushed tomatoes
- 1 14.5 oz can diced tomatoes, drained
- 1 6 oz can large black olive, drained and cut in half
- 2 6.5 oz cans mushrooms, drained
- 1 15 oz can sweat peas, drained
- 1 13.25 oz box; 100% whole grain elbow macaroni, cooked
- 1 cup chopped onion
- 1 tablespoon minced garlic
- 1 tablespoon olive oil
- 8 oz cooked roaster chicken
- 1 teaspoon dried Italian seasoning
- 1 teaspoon fresh ground pepper
- 1 teaspoon salt
- Heat oil in a large skillet or wok; add the onion, sauté for 3 minutes.
- Add the garlic and continue to sauté for 1 minute.
- Add the crushed tomatoes, diced tomatoes, mushrooms and spices to pan. Mix well. Low simmer for 15 minutes.
- Add the peas, olives, and chicken; cook for 5 more minutes.
- Transfer the sauce to a large mixing bowl. Add the cooked pasta, Cheese and fresh parsley. Mix well.
Recipe by simple-food-solutions.com at http://simple-food-solutions.com/?p=2329
3.2.1271