It’s not leftovers that are wasteful, but those who either don’t know what to do with them or can’t be bothered.
With about half a chicken left and plenty of the “wine, butter sauce” left from Sunday’s roasted chicken a one pan pasta dish was a good way to go for an easy dinner. I had about 3/4 cup of sauce left and added another 1/4-1/2 cup stock for the pasta cooking liquid…have additional on hand if you need it. So we had the basics for a one pan pasta dish. If you don’t have pan sauce, use at least two cups of hearty chicken stock for the recipe and cut up your chicken into bite sized pieces. Everything is cooked in a large skillet, lid on over medium to medium low heat until the pasta is done.
I used somewhere between 6-8 ounces of bow tie pasta
Bow tie pasta is pretty in the end so I chose that, a bit of parsley, pinches of fresh minced rosemary, 2 fat cloves of minced garlic, minced sun-dried tomatoes and some “just in case broth” if necessary. I added some fresh lemon juice and zest to brighten it all up a bit. Finish with a good sprinkle of Parmigiana Reggiano, a bit of fresh basil, and red pepper flakes for a little heat. Serve with a green salad and garlic bread…