Round Two Pasta

By Ann Fulton

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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
  • Everything Sauce
  1. Cut chicken across the grain into strips or bite-size pieces.  Mix all ingredients and drizzle with Everything Sauce.  Toss and enjoy!
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The Fountain Avenue Kitchen
This recipe was shared with Amee’s Savory Dish Fit and Fabulous Fridays #32


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