Since there are now three of us in the house packing lunches for the workday, I decided to make a quick skillet sauce and some pasta specifically for leftovers. It’s a super easy recipe that takes only about half an hour, makes a lot of food and is also nice and light. I had gotten a couple coupons for Bertolli Premium Sauces in a pouch that made it only about $1.25 for the sauce, so I used their Sundried Tomato & Black Olive sauce, which may be a new favorite. It’s not too salty like some prepared sauces and it tastes really fresh and flavorful. I’ve also made this with canned tomatoes and a jar of a favorite spaghetti sauce.

INGREDIENTS:

• 3 Chicken Breast, chunked
• 1/2 onion, sliced
• 3-4 cloves of garlic, chopped or pressed
• Olive Oil
• Vegetables!! Anything works, really. I’ve used spinach, broccoli, zucchini, eggplant, etc. but today I had some leftover mushrooms, half a green pepper and half a red pepper.
• Herbs and black pepper to taste (salt if you like, but the sauce is plenty salty)
• 1 pouch or jar of your favorite spaghetti, pesto, or alfredo sauce.

Sauté onion, garlic and peppers in the olive oil until the onions become translucent. Add chicken and cook until almost cooked through, stirring often. If using mushrooms or frozen veggies, wait until now to add them. Sauté until everything is cooked through, then add the sauce. Stir it all and cook down for about 10 minutes. Serve over cooked pasta!