6 leftover chicken and roasted pasta Recipes

cooked chicken , cut into bite sized pieces, head garlic , roasted, shallots, minced, butter, salt and pepper, chicken broth, cream, fresh spinach

my basic broth recipe, carcass of a chicken , and partly from a bunch of turkey necks . i make broth in a large pasta pot, with a drainer insert. then, when i am done, i can pull out and strain any bones, and the depleted soup veg in 1 easy shot, leaving the clear stock behind. this 1 included leek greens. carrots , celery, a parsnip, and bay, thyme and celery leaves in a little bundle. it turned out to be pretty concentrated, with a high bones to water ratio- after 4 hours burbling away on a tiny flame. ater making my noodle soup, i still have half of the broth left in the freezer.i like to make broth a day ahead, refrigerate and skim fat., ingredients for chicken soup, rich poultry broth 1 quart, sugar snap peas, cut in half 1 cup, sliced leftover roast lemon chicken meat 1 breast, fat type noodles 6 oz. dry, salt and freshly ground black pepper, fresh basil 1/4 cup , in thin strips a/k/a chiffonade, fresh tarragon 2 tbsps minced, fresh oregano or marjoram 2 tbsps chopped, fresh chives 1/4 cup, snipped up with scissors

dried penne or 8 oz mostaccioli pasta or 8 oz bow tie pasta (4 cups), broccoli florets, purchased basil pesto (about 3/4 cup), roasted deli chicken or 2 1/2 cups refrigerated cooked chicken breast strips or 2 1/2 cups leftover cooked chicken, roasted sweet red peppers, drained and cut into strips, shredded parmesan cheese, fresh coarse ground black pepper

farfalle pasta, almonds, toasted (optional), garlic cloves, basil, roasted red peppers, drained and roughly chopped, olive oil, roast chicken, shredded