Round Two Pasta
This pasta is so delicious and beyond easy. It is the perfect example of how you can reinvent leftovers into something brand new. I find that having a homemade sauce or dressing on hand helps me create healthy, flavorful meals in a snap. It is also a great reason to always grill extra chicken, flank steak, or almost any protein.
Although I typically use whole wheat or brown rice pasta, I often keep an 8-ounce package of fresh pasta on hand for a speedy meal. The angel hair variety I use cooks in one minute and the light, fresh flavor pairs well with this sauce. You may use whichever pasta you prefer. Cooked quinoa or couscous work well, too.
While I used leftover Spice-Rubbed Chicken and Everything Sauce, you could use rotisserie chicken and Better-for-You Ranch or even leftover flank steak and Greeked-Out Gorgonzola. The possibilities are really endless and, although I have noted a few substitutions, let your imagination, your taste buds, and your veggie drawer be your guide.
Round Two Pasta:
fresh pasta, cooked according to package directions and drained
leftover Spice-Rubbed Chicken (plain grilled, baked, or rotisserie work well, too–I use about 2 breasts per 8 ounces of pasta)
leftover roasted asparagus, frozen thawed peas, or fresh snow peas
tomato grapes (you may use as is, or broil 1-2 minutes for a quick alternative to roasting)
arugula or spinach
fresh chives, scallions and/or basil, as desired
Cut chicken across the grain into strips or bite-size pieces. Mix all ingredients and drizzle with Everything Sauce. Toss and enjoy!
This recipe was shared with Amee’s Savory Dish Fit and Fabulous Fridays #32