Wondering what to do with a little leftover chicken in the fridge? Turn it into a satisfying baked pasta dish. This dish tasted great and took about thirty minutes to make and bake. One thing I love to do is try to get three meals out of one chicken. I buy free range organic chicken, so a whole bird can get to be pretty expensive. Fresh local chickens at the farmer’s market run about 16 dollars. For meal number one, I roasted the whole chicken. The leftover meat I shredded for this chicken dish. With the bones and wings I made 4 cups of chicken stock by covering the bones with lots of water, tossing in some carrots, celery, and herbs and letting it simmer for a couple of hours with the lid off. The stock goes into the freezer for soup later on. Thanks to my mom for the pasta idea!
- 1 lb. macaroni or other small pasta
- 1 T. olive oil
- 1/2 onion, diced
- 2 C. shredded cooked chicken
- 2 T. prepared pesto sauce
- salt and pepper
- 1 15 oz. can tomato sauce
- 1 C. shredded mozzarella
- 1/2 C. grated parmesan cheese
Boil the pasta according to the package directions. Drain the pasta one or two minutes before it is fully cooked. Meanwhile heat the oil in a skillet over medium heat. Add the onion and cook for about three minutes, add the chicken, pesto, and tomato sauce. Stir to combine. Pour the drained pasta into a big bowl. Pour the chicken and sauce into the bowl and add the mozzarella cheese.
Toss to combine. Spread into a 13 x 9 inch baking dish. Sprinkle the parmesan over the top. Bake at 400 degrees for about 15 minutes.