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Hi Everyone,

If it is Monday, then it is left over roast chicken from Sunday in our house!

I love to roast or BBQ a whole chicken for sunday’s dinner and then use the leftovers for a delicious weeknight dinner and lunch. Last week I roasted my chicken with Herb de Provence and served it with roasted veggies for Sunday dinner. The next day I made delicious “roast chicken” enchiladas.

This week my roasted chicken leftovers are serving up a great pasta sauce for the week. It’s so very good and too easy not to share with you!

Here is my pasta sauce recipe for tonight’s dinner!

Roasted Chicken (jam-packed with veggies) Pasta Sauce

  • This recipe makes a big pot of sauce that will serve eight nice servings.
  • If you are vegetarian – you can omit the chicken – this sauce is super delicious and jam-packed with veggies!
  • The sauce freezes well – it is a staple for sailing weekends for us.

Roast Chicken Pasta Sauce

Gail Pearce Elegant-Entertaining
I use left over roast chicken from the previous day to make this delicious pasta sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course
Cuisine #Canadian
Servings 8 servings

Ingredients
  

  • 2 Tablespoons Olive Oil, extra virgin
  • 1 large onion, diced finely
  • 1 -2 cloves garlic, diced finely
  • 2 Tablespoon herb de provence dry spice
  • 1 Tablespoon oregano dry spice
  • 4 carrots, diced finely
  • 4 ribs celery diced finely
  • 1 large green pepper, diced finely
  • 1 medium size zucchini, diced finely
  • 1-2 jalapeño peppers, diced finely
  • 3-4 cups roasted organic chicken, diced finely, white and dark meat
  • 1 large can tomatoes plus one can filtered water to rinse out the can
  • 1 Tablespoon tomato paste, optional
  • Shaved cheese for garnish
  • Chopped parsley for garnish

Instructions
 

  • Sauté onion, garlic, herb de Provence and oregano dry spices for five minutes in a large pot.
  • Add diced carrots, celery, green pepper, zucchini, jalapeño and sauté for additional ten minutes. Stir occasionally.
  • Add tomatoes, water and roast chicken. Simmer on low heat for an hour.
  • Serve over your favourite pasta or zucchini noodles. I love using gluten free quinoa spaghetti noodles like in my photo.
  • Top with chopped parsley and shaved cheese (whatever you love – I used Jalapeño Jack).

Notes

 Chop your vegetables and chicken into similar size dices. This will ensure that everything cooks evenly and each bite of your sauce has a taste of everything.
Also, your sauce looks “So Professional”!
Keyword #chicken, #pastasauce, #roastchicken
Tried this recipe?Let us know how it was!