This was super quick, easy and tasty. This is one of those meals to make when you don’t feel like cooking. It does help to have some leftover roasted chicken, and SCD cream made (I always make a big batch, some for sweet whipped cream, and some for savory dishes like this one). I am really trying to get more organized in the kitchen, especially when I have had a busy work day. It does not always happen, but once in a while is a good start, right?
1 1/2 cups cooked leftover chicken, shredded
1 pkg. Tinkyada Brown Rice Spaghetti Pasta
1/2 a large onion diced
3 minced garlic cloves
4 minced crimini mushrooms
28 oz. can of whole tomatoes (chopped, and include the juice)
2 tsp. Basil
2 tsp. Italian Seasoning
1 tsp. dried Fennel
salt and pepper
6 Tblsp. SCD cream or regular cream
3 Tblsp. fresh minced Italian Flat Leaf Parsley
Add a good drizzle of olive oil to a dutch oven, on low medium heat. Add in the mushrooms, onions, and garlic, sauteing to sweat out, and mushrooms turn golden.
Add in the seasonings – except the fresh Parsley, then pour in the tomatoes with juice. Bring to a simmer, lid off stirring occasionally until reduced by half. About 30-40 minutes.
When the sauce is reduced by half, add in the chicken to heat through.
Drain the pasta, and add to the sauce, mixing to combine. Then add in the cream, fresh parsley and 1/2 cup of Parmesan cheese, tossing to coat. Serve with extra Parmesan Cheese. Comfort food after a long busy day!