RECIPE: Whole Wheat Pasta Primavera with Leftover Chicken



We have been having a lot of bone-in chicken at our house these days. My daughter is in a huge chicken leg craze. However, we always tend to have 1 or 2 pieces left over. Reheating bone-in chicken is not always easy or ideal for left overs. So this weekend I decided to whip up some whole wheat pasta primavera using the left over chicken. Even with a low fat milk, this was very delectable. I used veggies we had in the freezer and fridge, but I imagine that you can use whatever vegetables you have on hand (zucchini, broccoli, sun dried tomatoes, spinach come to mind) and it would be just as good. Remember, being a domestic diva means being a whiz with left overs and what you have on hand. This recipe fits the bill.

Ingredients:

1 lb. whole wheat linguine, cooked al dente
1 Tbsp butter
2 Tbsp olive oil
1/4 cup finely chopped red onion
2 carrots, diced
1 cup sliced white button mushrooms
1/2 cup frozen peas
2 cups cooked chicken, roughly chopped
5 Tbsp butter
1/4 cup flour
1 1/2 tsp granulated chicken broth
2 1/2 cups low fat milk
salt and pepper to taste
2 Tbsp dry sherry
1/2 cup grated Parmesan cheese plus more for garnish





Heat and melt the 1 Tbsp butter and olive oil in a large saute pan over medium heat. Add garlic and onion and cook until softened. Add carrots and mushrooms and cook for 5-7 minutes until browned and softened. Meanwhile, if your chicken is not chopped yet, go ahead and chop it up. We used left over bone in chicken so we cut the meat off the bone and chopped away.




Now, back to your pan. Add the frozen peas and chopped chicken, and continue cooking until peas are softened and chicken has been heated and has released some of it's juices.With a slotted spoon, pull out your chicken and veggies and set them aside in a bowl. Keep them warm. In the same pan over the same heat, melt the 5 Tbsp. butter. Add the flour and with a spoon, mix and push around the pan until a paste forms and begins to cook. Now with whisk in one hand and milk in the other, slowly pour the milk in the roux cooking in the pan, whisking as you go so no clumps form. Continue mixing after all the milk has been poured. Lower temp a little. While milk begins to cook and thicken, add the granulated chicken broth, salt and pepper. Whisk some more. Sauce will begin to thicken. When this happens, add the sherry and mix. When it is the consistency of a very loose custard, add the Parmesan cheese and mix. Finally, add back the vegetables and chicken, and whisk until evenly distributed. In your big pasta pan you cooked your noodles in, add your cooked pasta back in there and toss with the sauce until well combined. Serve with extra Parmesan cheese.


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