Recipe - 12 Minute Toss

Yet another favorite recipe from my mom! This one is so yummy and suuuper easy (if you already have some shredded chicken hangin out in your freezer)! Thanks mom!

12 Minute Toss

Minutes to prepare: 10 minutes
Minutes to cook: 5 minutes
Number of servings: 4 servings

2 c. (approx. 8 oz) cooked, shredded chicken*
12 oz. spiral pasta (tri-colored spirals are good)
1 c. sliced, sun-dried tomatoes, packed in oil
2 T. oil from tomato jar, plus additional olive oil to taste (approx 1/3 c.)
2 cloves minced garlic
1 t. dried basil
1 t. dried oregano
½ t. salt
Freshly grated parmesan cheese

Cook pasta.  When it has about 5 minutes to go, heat oils in a medium skillet.  Add garlic and sauté briefly (try not to let it brown).  Add chicken and seasonings, sauté until hot.  Add tomatoes and heat through.  Remove from heat.  Drain pasta and return it to cooking pot.  Pour chicken mixture over and stir.  Place on serving plates.  Sprinkle generously with parmesan.  (Good with rolls and a salad.)

*How I prepare shredded chicken: I buy the largest package of skinless chicken breasts (with bones) I can get.  Place them in a large pot, and add some chopped onion, a carrot, some fresh celery leaves, a large splash of white wine, salt & pepper.  Bring to a boil, cover loosely, reduce heat and simmer approximately 15 minutes.  Turn off heat and let sit until cool.  Remove chicken and pull meat off bones.  I divide meat into approximately 2c. portions, wrap and freeze.  Then when I need chicken for a pasta dish or a main course salad, I just remove a package from the freezer several hours before I need it.  (Or you can defrost in the microwave.)  (I also strain and freeze the stock to use later as a base for soups or rice instead of water.)