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Meat
Easy
4 Servings
Allergens 
No Allergens specified
50 Minutes
Diets
This recipe comes from my maternal grandmother, and its smell and taste bring tears to my mother’s eyes. Super easy to make and kid friendly, this dish is a great way to use leftover cooked chicken. It’s also very versatile. You can serve it with plain rice, quinoa, or even spaghetti. It makes a great filler for tacos or wraps as well, and can even be placed on top of a salad. This is actually an updated version of my grandmother’s classic, geared towards today’s more sophisticated palates. Please note that this recipe is extremely flexible. Feel free to completely ignore the measurements and do your own thing!
2 tablespoons oil
1 small onion, diced
3 cloves fresh garlic, minced or 3 cubes Gefen Frozen Garlic
1 can sliced mushrooms, drained and diced into smaller pieces
1/2 cup frozen peas (optional; omit for Passover)
4 pieces soup chicken, shredded (1 piece=1 full bottom or top)
salt, to taste
white pepper, to taste
garlic powder, to taste
onion powder, to taste
1/4 cup Tuscanini Tomato Paste
1/2 – 3/4 cup Gefen Tomato Sauce
Heat oil in a large frying pan or pot over medium heat. Sauté onion, garlic, and mushrooms until onion is translucent.
Add peas, if using, and cook two to three minutes.
Add chicken and spices, and cook two to three minutes longer.
Add tomato paste and tomato sauce and stir until well combined. Cook until heated through.
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