Leftover Chicken Pasta Food
ONE-POT LEFTOVER ROAST CHICKEN PASTA
One-Pot Leftover Roast Chicken Pasta, a quick and easy chicken dinner recipe for the whole family. Transform your leftovers into a spectacular dish that will have everybody asking for seconds. It's cheesy, it's delicious, a great midweek dinner no matter the season.
Provided by Daniela Apostol
Categories Main Course
Time 30m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 300 kcal, Carbohydrate 26 g, Protein 24 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 58 mg, Sodium 309 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
LEFTOVER CHICKEN PASTA BAKE
This leftover chicken pasta bake recipe is a great way to use up leftover roast chicken and is sure to become a real favorite with the whole family.
Provided by Marianne Rogerson
Categories Family Dinners
Time 50m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 364 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 97 milligrams cholesterol, Fat 25 grams fat, Fiber 0 grams fiber, Protein 26 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 4, Sodium 448 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
LEFTOVER CREAMY BUTTERY CHICKEN PASTA BAKE
I had some leftovers from Recipe#93194 By Zanna_409104061 and didn't want the same meal twice, so I came up with this.If you want to create this exactly,please use leftovers from the mentioned recipe.If you like, add salt and pepper to taste.Prep time does not include cooking pasta. Submitted to " ZAAR " on April 22nd.2010.
Provided by Chef shapeweaver
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- In a large bowl combine all ingredients except for french fried onions, and mix well.
- Spray a 6 cup rectangular baking dish with cooking spray, pour in chicken/pasta mixture and top with onions.
- Bake for 25 minutes or until mixture is bubbly and onions are browned.
Nutrition Facts : Calories 216.1, Fat 11.1, SaturatedFat 4.1, Cholesterol 35.6, Sodium 529.5, Carbohydrate 18.3, Fiber 2.1, Sugar 0.4, Protein 11
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