I love roast chicken and I love leftover roast chicken, especially cold on a sandwich with salt and pepper! But these days I’m more aware of using my leftovers to make another dinner meal to save money and effort (I’m also not eating many sandwiches when I’m avoiding wheat :(). I read this post about making a low chemical ‘No-Tomato Sauce’ the other month and it inspired me to add more to my regular pasta sauce. We are growing lots of herbs in our garden and so I made sure I included one of those! Here’s what I came up with:
1 clove garlic, crushed
1 large carrot, peeled & grated
1 tin diced tomatoes
1 cup chicken stock (I use Massel stock powder and water – often I just fill the tomato tin with water and pour it in)
2 tbsp fresh oregano leaves (half if using dried)
freshly ground black pepper
leftover roasted/BBQ chicken, skin removed, shredded as desired
fresh snowpeas, washed and thinly sliced (or another crunchy green that is in season)
Fry garlic and the grated carrot with ~2tbsp of olive oil (or oil of choice) in a frying pan. Once carrot looks softer and before it starts to caramelise add in the tomatoes, the chicken stock and the oregano.
Bring to a simmer, add sugar and pepper to taste (it’s all about balancing the flavours – there’s my Masterchef influence!).
Simmer for 15-20mins or until it looks glossy and isn’t watery.
I use my stick blender to blend it (I put the sauce in the plastic jug/beaker that comes with the stick blender) until it’s a sauce (or you could put it in a food processor).
I will often do this part earlier in the afternoon and then when my pasta (Gluten free for those who require it) is 5 mins from being ready I reheat the sauce in the frypan and add the chicken and cook until well hot. Serve on top of pasta and arrange snow peas on top.
Note: This sauce could also be used without chicken as a pizza base sauce. You could easily double the recipe and freeze it in batches. Adding spinach before blending will add more veggie content too.