Sometimes I just don’t feel like cooking. For me that’s rare, but when a fall sinus infection takes over, my answer to dinner is a roasted whole chicken from the grocery – ready to eat in minutes and enough for multiple meals. But for a party of one, how much chicken can I eat even if over a few days?
I turned to Whole Foods last weekend when I knew cooking wasn’t in the plan that night. (I think WF has the most flavorful chickens, and you can buy either organic or non-organic.) After a few days of cold chicken sandwiches, slices of chicken on crackers and scarfing down those yummy drumsticks, it was time to whip something up with leftover vegetables, white wine, herbs, garlic and pasta.
In my typical no-recipe style, I searched my refrigerator for items that would make a tasty pasta dish for one. Cooking this way is so much more fulfilling especially because I can customize it to my liking, and in this case, use some leftover vegetables from the previous evening. I did just that! Within 30 – 40 minutes, I was enjoying what I’ll call Cynthia’s Repurposed Chicken.
Here’s a recap of my creation. The measurements are not exact, so be sure to taste along the way as you prepare it. And take comfort in knowing that this is your recipe. You may add or subtract whatever you desire.
Ingredients:
- Chicken – small pieces
- Broccoli – a few steamed pieces
- Asparagus – a few steamed pieces
- Orange pepper – small pieces or strips
- ½ garlic clove – diced finely
- Extra virgin olive oil – splash in sauté pan
- Dry white wine – as needed
- Pasta water – as needed
- S & P
- Basil – dried or fresh to taste
- Red pepper flakes to taste
- Fresh Parmesan cheese to taste
What’s next:
Toss the chicken and vegetables into a non-stick pan with a bit of olive oil. Keep in mind the chicken has already been cooked in this recipe. You just need to heat it thoroughly. The same for the broccoli and asparagus since they too had been previously cooked. About 10 minutes into this process, start boiling your pasta water. I used dry pasta, but if you prefer, you can use fresh. Add a splash of white wine to the chicken and vegetables followed by a sprinkle of salt and pepper, dried basil and red pepper flakes. (I used a Sauvignon Blanc that I’d opened another evening, and it worked well. Feel free to add more spices and herbs or pump up the red pepper flakes.)
Gently mix all together. Remove pan from the heat while you prepare the pasta. Once the water is boiling, toss in the pasta. Some cooks salt the water though I tend not to. Check the pasta periodically so it does not overcook. Pour some of the pasta water into the pan with the chicken and vegetables. (The starch in the water helps to create a sauce and add more flavor. Keep in mind, only wine was used to make my sauce.) If I had fresh cherry tomatoes, I would have added some as they create moisture and extra flavor. Keep tasting to make sure you’re happy with the flavors and reheat if needed for just a few minutes.
Once the pasta is ready, drain the remaining water and serve quickly. I like to add freshly grated Parmesan cheese too for more flavor.
For some, cooking without a recipe can be daunting. For others, it’s a chance to experiment, test your skills, use up leftovers and have a great meal in very little time. And whenever wine is involved, that’s a plus!
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