Chicken Spaghetti with Black Olives 

HERE'S LAST NIGHT'S CHICKEN SPAGHETTI

• 2 roasted chicken breasts, shredded
• 2 tablespoons unsalted butter
• 1 cup chopped tomatoes with garlic
• 10 Calamata olives, sliced
• 2 pepperocini peppers, chopped
• 8 ounces whole grain Angel Hair pasta
• 1 (26 ounce) Garlic & Herb spaghetti sauce
• 1 package of shredded Parmesan
• 1 loaf of garlic bread, you pick your favorite

Begin by cooking pasta as directed on package.  Shred roasted chicken breasts into bite size pieces and set aside. On medium heat, in a small saute pan, melt butter and cook tomatoes for 7-10 minutes.  Add in chicken, olives and peppers and cook until chicken is heated through.  Warm up spaghetti sauce for the kiddos.

For the grown ups, serve chicken mixture over pasta, topped with Parmesan and add a slice of garlic bread and pepperocini peppers on the side.

KID FRIENDLY TIP

For picky eaters, simply serve pasta with spaghetti sauce and garlic bread on the side.  The pepperocini peppers in this dish are spicy.  You could save back some of the shredded chicken to mix straight into the spaghetti sauce.  My kids prefer chicken in their spaghetti, anyways.