I make it a little game to throw away the least amount possible, including groceries. So I'm getting more creative with what's in the fridge. This week, I had just a little bit of spaghetti sauce leftover, along with some chopped onions and chicken breasts. I had Tim grill the chicken breasts with some hot dogs we had during the weekend, so we wouldn't have to light the grill twice. I came up with a grilled chicken pasta, which I modeled after a bruschetta chicken pasta dish I had a while back.
2 grilled chicken breasts, seasoned with salt and pepper
1/4 box of whole-wheat spaghetti (any pasta will work, whatever you have on hand)
4 Tablespoons of spaghetti sauce
1 can stewed tomatoes
1 Tablespoon olive oil
1/2 of an onion, chopped
2 teaspoons of garlic (to taste, this is what we had leftover)
A handful of choppedbasil leaves
Parmesan and mozzarella cheese for garnish
Slice the chicken breasts, set aside. Cook pasta according to package directions, drain and shock, then set aside. Heat olive oil over medium heat in a large skillet. Add garlic and onions, cook five minutes until onions are translucent but not browned. Add tomatoes and pasta sauce; use a wooden spoon to break up tomatoes. Mix in cooked pasta and basil. Plate pasta, top with sliced chicken breasts and sprinkle with grated cheeses (again, whatever you have on hand).