Use what you have
Leftover roast chicken pasta
Cooked chicken folded through tomato pasta with spinach for a second-night supper.
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Ingredients
Method
- 1Prepare dried pasta and tomatoes; bring a medium saucepan of water to the boil.
- 2Cook leftover chicken until just tender, reserving a small mug of cooking water before draining.
- 3Meanwhile, cook dried pasta with spinach in a wide frying pan until the sauce is hot and cohesive.
- 4Add the drained pasta and tomatoes; toss over low heat, adding reserved water a spoonful at a time.
- 5Divide between two bowls once the sauce coats the pasta and all perishable ingredients are steaming hot.
Equipment
- Medium saucepan or 26 cm frying pan
- Digital kitchen scales
- Wooden spoon or spatula
Storage, reheating & freezing
Storage: Transfer cooled leftover roast chicken pasta to a shallow airtight container and refrigerate for up to 2 days; cool and chill promptly.
Reheating: Reheat in a covered pan over medium-low heat, adding a small splash of water where needed, until steaming hot throughout. Reheat once only.
Freezing: Freeze cooled portions in airtight containers for up to 1 month. Thaw overnight in the refrigerator before reheating; expect softer vegetables.
Helpful notes
- Salt, pepper, water and optional cooking spray are treated as pantry seasonings and are listed in the method where needed.
- Appliance performance varies, so use the visual cues and food-safety checks in the method alongside the stated timing.
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