I’ve been doing a lot of roast chicken lately, mostly because I can get three dinners from one chicken. The first night we eat it as-is, with a side veggie. Day two we either have chicken sandwiches or the pasta below. And on the third day I usually make chicken soup. It’s simple and good and pretty frugal, even when we buy the hormone-and-antibiotic-free ones.
One of the best parts is the second day pasta sauce. It’s very simple, and makes good use of the breast meat (we’re dark-meat folks for just plain eating).
Leftover Chicken-Cream Pasta
1 onion, minced
3 cloves garlic, minced
1 tbsp olive oil
1 can of tomatoes
fresh or dried thyme
1 cup diced chicken meat
1/4 to 1/3 cup heavy cream
Heat oil in pan on medium-low heat. Add onion and saute until soft and fragrant. Add garlic and cook for 30 seconds or so, being careful not to let it burn. If you have a lot of time, you can cook the onion and garlic very slowly so they get sweet and saucy, but you can do it more quickly if you are pressed for time.
Add can of tomatoes. Again you have two options. If you have a lot of time, drain the tomatoes, reserving the liquid. Add just the tomatoes to the pan and cook them over medium heat so they caramelize and sweeten. Once they are quite broken down, add the tomato juice and stir. If you don’t have extra time, just add the whole can at once and simmer.
Add the thyme and cook until it is thickened. Then take off heat and stir in the cream, adding more or less according to your taste. Heavy cream will not curdle in the acidity of the tomato sauce.
Serve over penne or rigatoni.