Eds Leftover Chicken And Roasted Garlic Pasta Recipes

LEFTOVER CHICKEN PASTA BAKE

Steps:

• Heat the olive oil in a large frying pan. Add onions and cook over a medium heat until softened.
• Add the garlic and continue to cook for 2 minutes.
• Stir in the can of tomatoes, herbs and tomato paste and mix together.
• Pour in the stock, season with salt & pepper and bring to the boil.
• Let it cook & bubble for a good 20 minutes, stirring occasionally. You want to end up with a good thick sauce.
• Stir in the chicken and heat through for around 5-10 minutes.
• Meanwhile cook the cheese sauce and pasta.
• Melt the butter in a saucepan over a medium heat.
• Stir in the flour.
• Using a whisk or wooden spoon, gradually add in the milk, stirring all the time.
• Continue stirring over a medium heat until the mixture has thickened to sauce consistency.
• Stir in the grated cheese and continue stirring until the cheese has all been incorporated and you have a thick creamy sauce.
• Cook the pasta according to packet instructions.
• Drain the cooked pasta and return to the saucepan.
• Stir in the chicken ragu and cheese sauce and mix well together.
• Tip all the ingredients into an ovenproof dish, sprinkle the cheese over the top and bake in the oven at 400F / 200C or under a preheated broiler until the cheese on top is bubbling and starting to brown.

EASY LEFTOVER ROAST CHICKEN PASTA

Steps:

• Start by putting the pasta on to cook - by the time it is cooked the sauce will be ready. Cook according to the packet instructions or your own preferences.
• Put a large frying pan over a high heat and heat for 1 minute. Put the lardons straight into the dry pan (no oil needed) and fry for 2-3 minutes until golden brown, stirring frequently.
• Turn the heat right down and add the garlic. Fry for 1 minute, stirring frequently.
• Add the chicken, cream, gravy (if using), salt and pepper. Then increase the heat to medium and cook for 3 minutes or until the sauce is bubbling and the chicken is piping hot all the way through. Stir occasionally.
• Add the frozen peas, give the sauce a good stir, then cook for 1 more minute.
• Drain the pasta when cooked and add to the sauce along with a little of the pasta cooking water - just enough so the sauce is to your preferred consistency. Stir through to combine thoroughly.
• Serve with a sprinkle of parmesan grated on top and/or a simple green salad on the side.

ONE-POT LEFTOVER ROAST CHICKEN PASTA

Steps:

• Heat up the oil in a large pan.
• Add the chopped onion and garlic, and sautee for 2-3 minutes or until the onion is transluscent.
• Add the chopped tomatoes, herbs and seasoning, and leave to simmer for 3-4 minutes until the sauce is slightly reduced.
• Add the cooked chicken, water or chicken broth, and pasta.
• Leave to cook with the lid on until the liquid is absorbed and the pasta is cooked.
• Mix in the parmesan, then garnish with parsley.
• Remove from the heat and serve hot with more parmesan if you like.

ED'S LEFTOVER CHICKEN AND ROASTED GARLIC PASTA

Steps:

• heat butter in a large skillet and add shallots.
• Saute shallots about 1 minutes and squeeze out the garlic cloves into the mixture and add the chicken.
• Season with salt and pepper.
• Add chicken broth and reduce by 1/2.
• Add the cream and reduce by 1/4, then add the spinach and cook at a low simmer until the sauce coats the back of a spoon.
• Serve over pasta.