July 9, 2008

How Did I Use the Rest of the Roasted Chicken?

pasta chicken ingredients
See those cute bowls? Well, I mentioned that I received some other cool kitchen gifts for my birthday, and My Husband gave me the graduated set of these cool glass bowls. If you ever wondered if any one other than Food Network stars used them, you now know that I'm one of those people. I like to prep my veggies ahead of time and these bowls really come in handy when you have a lengthy recipe or a stir-fry that will go quickly.

For tonight, I wanted to use up the rest of the roasted chicken. Into the fridge I went, and I found a package of mushrooms, shallots and scallions. I set to slicing and dicing and using my cool glas bowls to keep things organized. I decided to use a bit of Riesling rather than chicken stock to help add flavor to the dish. I wanted to use a more fun pasta shape, so cavatappi went into the boiling water. I love this pasta shape, it's got a curl to it and little ridges on the outside of it.

To finish the dish, I added just a little bit of freshly grated Parmesan. I also steamed some cauliflower and added a bit of Parmesan to it as well. I have to say, that cauliflower never tasted so good to me before. It doesn't take much, but it really makes it absolutely delicious.


Cavatappi chicken and mushrooms


Cavatappi with Roasted Chicken and Mushrooms
1/2 pound cavatappi pasta, cooked to package instructions
1 1/2 cups roasted chicken, cut into bite-size pieces
1/3 cup Riesling or your favorite white wine
1 1/2 cups mushrooms, sliced
2 large shallots, diced
2 scallions, thinly sliced
3 tablespoons EVOO (divided - you'll need to use the 3rd tablespoon later in the preparation)
1/2 cup freshly grated Parmesan cheese


Directions
Heat 2 tablespoons of EVOO in a large skillet. Then, add the shallots and saute until softened - about 3-4 minutes. Add mushrooms and saute until the water has cooked out of them. Add the chicken and the remaining tablespoon of EVOO. Stir to combine with all ingredients. Add the Riesling (or the white wine you are using), allow to cook for about 3-4 minutes. Add pasta and toss to combine. Cook for another 1-2 minutes to ensure that it is warmed through. Sprinkle scallions over the top.
Serve with Parmesan cheese sprinkled over each serving.

Here are some more recipes using fresh vegetables and pasta from around the blogging world. Go check out these blogs as they are all fantastic and worth reading!
Camilla @ Enlightened Cooking - Orecchiette with Broccoli, Bacon & Lemon
Ruth @ Every Kitchen Tells it's Stories - Orzo with Shitake Mushrooms & Spinach
Jaden @ Steamy Kitchen - Korean Glass Noodles - Jap Chae

8 comments:

That Girl said...

I have pyrex bowls I do the same thing with!

Jenny said...

Oh Patsy,
That is just my kind of dinner, perfect way to use up that extra chicken!

Vicarious Foodie said...

Congrats on the pretty bowls! I find myself asking for new kitchen gear at every gift-giving occasion now. I can't get enough.

Kevin said...

That pasta sounds good! I always like having extra roasted chicken around. You can do so many things with it.

JennDZ - The Leftover Queen said...

That really is a great way to use your leftovers! :)

Steph said...

Great dish! I love buying those rotisserie chickens because there is so much you can do with them!

Ashley said...

that looks wonderful! i tend to shy away from cooking whole chickens because i worry that we'll have too much left and not know what to do with it. this looks like a great use for it!

Patsyk said...

You can also grill up extra chicken and use the leftovers in a similar way, if you don't want to roast a whole chicken... although having the bones does help if you want to make chicken stock!

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