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Ingredients
Rotisserie Chicken, shredded
Pasta of your choosing
1 Onion, diced
1 Chile Guajillo, sliced lengthwise
1 Can Diced Petite Tomatoes
A handful of cherry tomatoes, halved
1 Tbsp Vegetable Oil
Directions
1. Boil water with salt and cook the pasta.
2. Sautee the diced onion and sliced Chile Guajillo until the onion is translucent and the Chile is tender.
3. Add the shredded chicken and cook for about 5 minutes.
4. Add can of petite diced tomatoes and cook for an additional 10 minutes.
5. Add in the cooked pasta and lightly stir to combine.
6. Add in the cherry tomatoes and cook for about a minute. The cherry tomatoes are added at the very end in order to retain their snap. Serve.
Notes
Don't add more salt, the rotisserie chicken already has enough.
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