Shred a rotisserie chicken
Sauté an onion, some chili flakes and a teaspoon
of garlic in a tablespoon of butter
Add a cup of chicken stock, half a can of chopped, peeled tomatoes,
4 tablespoons of tomato paste, Italian herbs, salt & pepper to taste
Add the shredded chicken and simmer for 10 minutes
Stir in half a tub of crème fraîche and turn off heat
Serve on a bed of steamed zucchini noodles with a garden salad🥗


Author: Mel Martin