6 ripe plum tomatoes, seeded and cut in 1/4-inch dice
12 ounces cooked boneless chicken, torn in pieces (3 cups)
1/2 teaspoon salt
Freshly ground black pepper
2 tablespoons chopped fresh basil
1 (4 to 5 oz.) log fresh goat cheese, crumbled
How to Make It
Bring a large pot of salted water to a boil, add spaghetti and cook according to package directions, stirring often, until al dente. Reserve 1 1/2 cups cooking liquid from pasta. Drain spaghetti in a colander and reserve.
Heat oil over medium heat in same pot. Add onion and cook, stirring, until softened, about 5 minutes. Return pasta to pot along with tomato, chicken and pasta liquid. Toss well and season with salt and pepper to taste.
Transfer pasta to plates. Sprinkle with basil, dot with crumbled goat cheese and serve immediately.
Added some sun dried tomatoes, oil-marinated in herbs. Also added some fresh garlic, and added more fresh basil. I only had feta, but making again tonight with goat cheese. Great way to use up leftover chicken! fast, easy and delish.