Leftover Chicken Pasta

Pam's Leftover Chicken Pasta

This week, wanting to make sure that I had enough chicken to make Ina’s chicken salad and still have some for other leftovers, I spatchcocked two chickens! (You didn’t think I would let a week go by without mentioning my beloved spatchcock, did you?)

Spatchcocked Chickens

So, I had plenty of chicken for Ina and a pasta dish for the week. I wasn’t really sure what I wanted to do with the pasta, so I went with familiar Mediterranean flavors – fresh tomatoes, Greek olives, and basil. I could have included some cheese in there, but lately I’ve been enjoying my pasta without the cheese…I know…I am as shocked as you are!

There really isn’t a recipe for this, I started with the usual sauteing of onions and garlic in a pan, deglazing with some white wine (which by the way if I was that girl from Next Food Network star, I would claim to have invented that whole process), added the tomatoes, simmered until thickened, and then added the chicken, olives and basil and cook until heated through. But for those of you that want more info, I’ve written it down below, but the amount of the ingredients was based solely on the amounts I had on hand, so feel free to modify in any way.

Pam’s Leftover Chicken Pasta
Serves 4

3/4 lb pappardelle
1 medium onion diced
2 cloves garlic, minced
1/4 cup white wine (this is why I keep a box in the fridge)
2 cups chopped fresh tomatoes
2 cups chopped cooked chicken
1/2 cup diced Greek olives
1/2 cup finely minced basil
olive oil
salt and pepper to taste

Cook pasta per directions in a pot of boiling salted water.

While pasta water is heating up, heat up a couple of tablespoons of olive oil in a large skillet (large enough to hold pasta plus sauce) over medium high heat. Add onions and saute until softened about 5 minutes. Add garlic and saute until fragrant about 1 minute. Add white wine and cook until most of the liquid evaporates. Stir in the tomatoes and simmer until slightly thickened, about 15 minutes, at a medium to low heat. Add cooked chicken, olives, and basil and cook until heated through.

Meanwhile, drain the pasta, reserving a 1/2 cup of pasta water. Add the pasta to the skillet and toss with the sauce. If it’s too dry for you (I like mine dry-ish) add a little of the pasta water. Season with salt and pepper to taste.

This will be my entry for this week’s Presto Pasta Nights hosted by Katie at One Little Corner of the World.

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Comments

  1. says

    Mmm, that looks terrific! I love those pappardelle noodles! I am determined to start cooking double chickens on a regular basis. I haven’t had a chance to watch that gal who won Next Food Network star’s new show. I did watch the finale and liked her 4 step process a lot. Of course, now that I know it’s your’s, I’ll be calling it the “Double-P” … Pam’s Process! :-) That sounds better anyway!

  2. says

    This is an amazing pasta dish – way better than any leftover I can think of! Now, I’m going to have to go through your archives and find out what ‘spatchcock’ is; sounds a little naughty but, I’m sure, delicious! 8-D

  3. says

    Sigh…the simple things in life are often the best. Your grilled chicken and pasta dish make me long for the end of winter here down under. Time to dust off the barbie…

  4. says

    Note to self – this is why you need to learn to roast and/or spatchcock a chicken. I love this pasta! I have been nixing most cheese in pasta as well. Sometimes you just want the fresh flavors to shine through!

  5. says

    sometimes cheese just isn’t needed, and with all the little goodies in here, i can understand why you skipped it. lovely leftover usage. :)