CHICKEN-OLIVE IN RED SPAGHETTI SAUCE

CHICKEN-OLIVE IN RED SPAGHETTI SAUCE
By GERLIE M. UY

In the land of inventions, necessity is the mother of all inventions. In the corner called kitchen, hunger is the mother of all concoctions. I proved this well when I have a spaghetti pasta inside our Ugly Betty storage, left-over chicken from Chooks-to-go (oven-grilled chicken) and some black pitted olives which I add on my green salad from time to time.

So, another sauce was concocted in my kitchen. It turned out so well and yummy. You can try this for your Father's Day celebration.

1 kg. Spagghetti (I use Ideal pasta as it is made of durum wheat), cooked as per package direction.

2 tbsp. olive oil

1 tbsp butter (optional)

3 cloves garlic, crushed and chopped

2 medium red onions or 1 big white onion, chopped

200g leftover chicken, deboned and flesh cubed or flaked

1 chicken broth cube dissolved in 2 Tbsp. water (optional)

1 kg Clara Ole Three Cheeses tomato sauce

3 Tbsp ketchup

1 Tbsp honey or brown sugar

1 tbsp dried basil leaves (oregano may be used too)

20 olives, sliced into 3 rounds each

Saute garlic and onion in olive oil and butter until the aroma come out. Add chicken and water with broth. Simmer until golden brown. Add the tomato sauce, ketchup, honey or sugar. and dried basil Let simmer and add small amount of water at a time to adjust thickness of the sauce. Add 2/3 of the olives. Remove from fire. Use remaining olives to garnish. Enjoy...