Pasta with Chicken and Tomatoes

Not only are pasta dishes delicious, but they are also great, easy options for a quick dinner during a busy weekday.
Marcus Samuelsson

A perfect dish for leftover chicken and a big summer

tomato…of course there were a few changes that I made because I didn’t have pequillo peppers or broth and I used a Japanese red pepper instead of cayenne or Espelette. Easy enough and perfect for a small store-bought roasted chicken.  I enjoy the thin Cipriana brand noodles.  I find that too much rosemary is overwhelming so for my sauce I used about a 1″ piece (the tender top part) and just a few more leaves
Adapted from John Besh’s Family Table

1 onion, chopped
2 cloves garlic, minced
½ teaspoon Espelette or cayenne pepper
2 cups chopped fresh tomatoes, or 1 12-ounce can diced tomatoes
¼ cup red wine
1 teaspoon sugar
Leaves from 1 sprig fresh rosemary
2 cups chopped cooked chicken
½ cup chicken broth (I Maggi chicken cube and 1 cup water)
¼ cup chopped piquillo pepper (roasted red peppers)
* Optional 1 hot pepper ring from deli olive salad
¼ cup olives, pits removed
1 pound fettuccine or other pasta
2 tablespoons pine nuts, toasted
2 tablespoons grated Parmesan cheese

1. Heat olive oil in a large skillet over high heat. Add the onions and cook, stirring, until browned, about 5 minutes. Reduce the heat to medium high and add the garlic and Espelette pepper. Stir for another minute, and then add the tomatoes, wine, sugar, and rosemary. Bring to a boil and add the chicken, chicken broth, piquillo peppers, and olives. Reduce the heat to low and simmer, covered, for about 10 minutes.
   
2. Bring a large pot of salted water to a boil over high heat. Add the fettuccine (or pasta of your choice)and cook for 11 minutes. Drain.
   
3. When the pasta is done, add it to the skillet and toss well in the sauce to coat. Transfer the pasta and chicken to a serving platter and scatter the toasted pine nuts and Parmesan over the top.