Recipe: Pasta with leftover baked chicken
Saute a medium onion in generous olive oil.
Add half a cup of white wine (I like to use pinot grigio, the open bottle will keep for months in the fridge for cooking)
Add lots of bay leaves , fresh or dry
Simmer a bit
Add a 28 oz can of whole tomatoes, sugar and some salt, not too much, sauce will reduce and concentrate these flavors, simmer uncovered to reduce liquid a bit.
And the leftover baked chicken from ~3 thighs chopped (you can throw the bones in also and fish them out later)
Simmer and break the tomatoes apart as they cook. ~15 minutes to heat chicken and meld flavors.
Add generous chopped fresh oregano and basil near the end.
Toss with linguine pasta and serve with Parmigiano-Reggiano!
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