Get ready:

• 2 Tsp olive oil
• 3 cloves garlic, minced
• 1 tsp red pepper flakes
• 2 cooked chicken breasted, diced
• 2 medium zucchini, diced
• 2 cups black olives
• 2 14oz cans tomato sauce
• 1 cup chicken stock
• 1/2 cup white wine
• 1 tsp dried thyme
• 1 tsp dried basil
• 1 lb spaghetti, cooked and drained (reserve 1 cup pasta cooking water)
• salt and pepper to taste
• grated Parmesan cheese if desired

Now let’s play:

Heat up olive oil in a large saute pan at medium high heat, and saute minced garlic with red pepper flakes for two minutes. Add zucchini, saute for 2 minutes. Add chicken stock, cover, and cook for 5 minutes. Add chicken, olive, tomato sauce, white wine, dried thyme, and dried basil. Stir together well, and cook for 5 minutes. Season with salt and pepper to taste. Toss with drained pasta (if sauce seems dry, add reserved pasta water). Serve immediately (4-6 servings).

After-play thoughts:

If you use chicken breasts baked at home, chicken stock can be substitute with the juice from baking. Also, you can shred the chicken cubes to make it almost like some sort of chicken ragu sauce.