Last month I posted An Italian Pulled Chicken Sandwich Idea without much detail. It was one of those meals I just made on instinct without measuring or getting into specifics. Surprisingly the family LOVED it and I’ve made it again since with the same reaction from the boys.
This time, however, I took notes so I can share how I prepared it with a little more detail.
The idea with this is to get an additional meal out of an already multi-meal pot of sauce. Typically a batch of my sauce lasts us at least 3-4 pasta nights but there’s no variety there besides spaghetti, ziti, and maybe some chicken parms. This stretched the sauce to at least one additional meal that’s NOT pasta, and I couldn’t be happier that all the boys love it. This one has easily slipped into rotation at our house and I’ll be preparing it at least monthly throughout the winter every time I make a batch of sauce.
Here’s what I do…
- 1 Batch of Homemade Tomato Sauce
- 2 Frozen Chicken Breasts
- 1 cup chopped Kale
- 2 cups of the tomato sauce listed above
- 10 Small Whole Wheat buns
- 5 oz of fancy shredded mozzarella or Mexican Cheese Blend
Once the sauce prep is finished add 2 frozen chicken breasts to the pot.
Let them stew for at least 2 hours until cooked through.
Remove the breasts from the sauce and place in a smaller pot. Shred the chicken with 2 forks.
Do the best you can.
It’s ok if you have some larger chunks, it will get easier to shred as we begin to cook it again.
Add in 2 cups of sauce and kale and begin to cook over medium-high heat.
Stir everything together and bring to a boil. Little bubbles will form on the edges.
Lower to a simmer cook for at least 30 minutes letting everything combine and thicken.
Serve immediately or place in the fridge overnight and reheat on the stove for dinner the next day.
Note: I lost some of the photos I took when making the sandwiches the next day. The rest are from my first batch
When ready to serve preheat broiler.
Line a cookie sheet with aluminum foil. Layout out slider buns and top with 1/4 cup of the chicken. Top with 1/2 ounce of shredded cheese. Place sliders in the broiler until cheese melts, about 3-4 minutes.
The recipe yields about 4.5 cups, enough to make 10 sliders. Of course you don’t have to serve them that way. I have eaten a scoop over baby spinach topped with cheese and also in a low carb wrap. The Pulled Chicken and kale is yummy all by itself.
However, here’s the nutritional info 2 sliders, what I consider a serving…
Oh! and I always use additional kale to serve kale chips on the side of the sliders. All 3 boys love those too!
|Servings||Amt per Serving|
|5||2 sliders made with 1/2 cup chicken and kale mixture + 1 oz cheese|
|345||9g||11g||old: 7||new: 9|