Another day, another roasted chicken. Yup, I do them fairly regularly because it’s so simple and feeds us multiple meals. But that doesn’t mean I want to eat it with mashed potatoes and gravy every time. How about with pasta? Michael never argues about pasta. Here’s what to cook for dinner tonight that’s easy.
Since the oven was on, it was a cinch to roast some asparagus while the cooked chicken rested. Onions, shitakes and garlic in a skillet with olive oil. Done. Hit it with a little truffle oil to serve if you have some.
A couple days later some of these ingredients reappeared in another pasta dish. Nothing is easier than pasta, right? It’s a great way to use up all kinds of bits and bobs…like this:
Wait! Do I see two kinds of pasta mixed together on that plate? Don’t tell me you’ve never done it…so I had a tiny bit of the linguine left over from the previous meal and why waste it? The mushroom flavor was a nice addition to the rest of this dish. Artichoke hearts that didn’t make it into a salad the day before. A few crumbles of bacon left over from BLTs a couple days before that. Did I season that chicken with some Herbs de Provence or thyme? I don’t really remember, but it was divine…not bad for a mish mosh of ingredients thrown together. What’s your favorite quick dinner?
What else goes with roasted chicken? Your imagination is the only limit. Read Get Happy With Apples and Cabbage for one suggestion.