Roast Chicken And Pepper Pasta Leftover Food

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.

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.

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.

ROAST CHICKEN AND PEPPER PASTA (LEFTOVER)

Steps:

• Cook the pasta according to packet instructions.
• Meanwhile, whiz together the almonds, garlic, basil, peppers and olive oil in a food processor to make a rough paste.
• Season the paste well and stir into the drained pasta, along with the shredded chicken and a little of the pasta cooking water to loosen the paste a little.
• Warm through and serve.

CHICKEN, ROASTED PEPPER, AND PESTO SANDWICH

Steps:

• Spread 1 tablespoon Basil Pesto on 1 side of each slice of bread. Top 4 slices of bread with Marinated Chicken Breast. Top the chicken with the roasted peppers. Place the remaining bread slices, pesto-side down, on top of the peppers.
• Combine the basil, garlic and pine nuts in a food processor and pulse until coarsely chopped. Add the 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper. If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.
• Put the vinegar, herbs, mustard, powder if using and oil in a large resealable plastic bag. Close the bag and shake to combine all the ingredients. Open the bag and drop in the chicken breasts. Close and shake the bag to coat evenly. Freeze for up to 2 weeks.
• Thaw in the refrigerator overnight, under cold, running water, or in the microwave at 30 percent power for 1 minute at a time.
• Heat a grill or grill pan. When the grill is hot, place the chicken on the grill and cook for about 4 minutes per side, or until cooked through. You can also bake the thawed chicken in a 375 degree F oven for 15 minutes, or until cooked through.

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.

ROASTED PEPPER SAUCE FOR PASTA OR CHICKEN

Steps:

• Heat oven to 220C/fan 200C/gas 7. Cut the peppers and the onions into chunks. Toss in the oil and dried thyme, then roast for 30 mins until soft and slightly blackened.
• Cool, then blend or process until just chunky. Stir through the passata, season and warm through.