Chicken Veggie Macaroni
Author: 
 
Ingredients
  • 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
Instructions
  1. Heat oil in a large skillet or wok; add the onion, sauté for 3 minutes.
  2. Add the garlic and continue to sauté for 1 minute.
  3. Add the crushed tomatoes, diced tomatoes, mushrooms and spices to pan. Mix well. Low simmer for 15 minutes.
  4. Add the peas, olives, and chicken; cook for 5 more minutes.
  5. 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