Best Eds Leftover Chicken And Roasted Garlic Pasta Recipes

ONE-POT LEFTOVER ROAST CHICKEN PASTA

One-Pot Leftover Roast Chicken Pasta image

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

Time 30m

Number Of Ingredients 12

Ingredients

1 onion
3 cloves of garlic
1 tin chopped tomatoes
2 cups leftover roast chicken ((shredded))
3 1/2 cups water or chicken broth
2 cups fusilli pasta
1/4 cup grated parmesan
1 tsp Italian herbs
1/4 tsp salt
1/8 tsp black pepper
2 tbsp fresh parsley
1 tbsp vegetable oil

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

ED'S LEFTOVER CHICKEN AND ROASTED GARLIC PASTA

Ed's Leftover Chicken and Roasted Garlic Pasta image

Leftovers do not need to be boring. Roast some garlic, boil some pasta and have some fun! Great with an Edna Valley Chardonnay, and a mixed green salad with a balsamic vinaigrette.

Provided by Penny Stettinius

Categories Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 cup cooked chicken, cut into bite sized pieces
1 head garlic, roasted
2 shallots, minced
1/4 cup butter
salt and pepper
1 cup chicken broth
1 cup cream
1 lb fresh spinach

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.

Nutrition Facts : Calories 400.1, Fat 33.2, SaturatedFat 19.7, Cholesterol 123.1, Sodium 428, Carbohydrate 12.8, Fiber 2.8, Sugar 0.9, Protein 15.9