Chicken and Tomato Pasta

Since my brothers are huge meat/chicken eaters, it’s near impossible for me to make veggie foods without them being all sulky and essentially crybabies. So, the other day I decided to experiment with some left over oven-baked chicken and the last bits of cherry tomatoes, and it went down a storm! Here’s how I made it:


  • 500g pasta, boiled and drained
  • 2 fillets oven baked chicken, shredded
  • Handful of cherry tomatoes, quartered
  • 2 tbsp cooking oil (any kind will do)
  • 1/2 tsp salt
  • 1/2 tsp turmeric
  • 4 tbsp tomato sauce
  • 1 onion, thinly sliced


  1. In a wok (this is the one I use), heat the oil and fry the onions until soft.
  2. Add the salt, turmeric, and shredded chicken until the chicken is looking cooked through.
  3. Add the tomato sauce, and the pasta. Mix well and add in the tomatoes.
  4. Put the lid on the wok and let it cook for a few more minutes.
  5. Serve immediately.

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