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Clean Out the Fridge Chicken Pasta

This is the basic recipe. Other add-ins include diced sweet bell peppers, chopped green beans or asparagus or cauliflower, or leftover cooked vegetables including potatoes, butternut squash, fennel, eggplant, etc. Skip the bacon, chicken, and cheese (add more vegetables) for a vegan version. I begin with the pasta as the water takes quite a while to come to a boil and the sauce is done fairly quickly. Choose the order that makes the most sense to you.
4 servings

Ingredients

  • ¾ pound whole wheat spaghetti or linguine
  • Kosher salt and fresh ground pepper
  • 2 tablespoons olive oil or 1 tablespoon olive oil and two pieces of diced bacon
  • 1 EACH, chopped: medium onion, medium carrot, and stalk celery
  • 2 plump and large cloves of garlic. minced
  • 1 medium zucchini, cut into medium dice
  • Small handful fresh parsley, chopped finely
  • 1 tablespoon Herbes de Provence—can sub a mixture of dried oregano and basil
  • 1/8 teaspoon crushed red pepper-or to taste
  • 1 cup dry red wine
  • 15- ounce can chopped or puréed tomatoes--can sub 3-4 chopped fresh tomatoes
  • ½ cup water
  • 1 cup shredded cooked chicken
  • Grated Parmigiano-Reggiano, for garnish

Instructions

  • COOK PASTA: Bring 6 quarts of well-salted and peppered water to boil in an 8 – 10-quart pot. Cook pasta until al dente, according to package directions. Drain and cover loosely to keep warm if sauce isn’t yet done.
  • MEANWHILE, MAKE SAUCE: Heat 1 tablespoon oil in a deep skillet or 6-quart pot over medium flame and cook bacon until just cooked through, if using, or heat 2 tablespoons oil if not using the bacon. Add onion, carrot, celery, and garlic seasoned with ½ teaspoon each salt, pepper, the 1/8 teaspoon crushed red pepper, and 1 tablespoon Herbes de Provence; cook for 5 minutes or until softened. Add zucchini along with the parsley and cook another minute or two.
  • POUR IN WINE: and let cook, stirring, for a few minutes or until reduced by half.
  • ADD TOMATOES AND WATER (then stir in chicken): and reduce heat to simmer. Cook for 10 - 15 minutes or until slightly reduced. Stir in cooked chicken and heat through.
  • SERVE OVER HOT PASTA: Taste sauce and adjust seasonings. Serve over hot pasta garnished with grated Parmigiano-Reggiano.

Notes

Copyright Alyce Morgan, 2021. All rights reserved.