Perfect for the late summer season, this one is very quick to put together if you have a few items in your refrigerator–namely, leftover chicken meat, basil oil (my version of pesto), and some chicken broth. Follow the links for my recipes for these three items.
This dish can be eaten alone as a protein and vegetable combination for a light meal or with a starch such as rice or noodles for a more filling meal. A cup of other vegetables would be a nice addition–zucchini, carrot, and green or red sweet pepper or a combination of them. If you eat cheese, some grated pecorino or parmesan as a garnish would be delicious!
Serves 2:
1 cup chopped yellow onion
1 T ghee
approximately 2 cups chopped chicken meat
1 large tomato, chopped (I skinned and seeded the quartered tomato before chopping.)
3 T basil oil
1/2 cup chicken broth
Salt to taste
Saute onion in melted ghee on a skillet over medium heat for 3-5 minutes and if you are adding any additional vegetables (chop them fine so that they cook quickly), add them so that they cook with the onion. Stir in chopped tomato, chicken meat, and chicken broth and heat through for 5 minutes. Remove from heat and stir in basil oil. Salt to taste. Serve immediately.
