Pasta with Leftover Roasted Chicken
- serves 4
Leftover roasted chicken carcass with some meat still on the bones and any pan drippings
½ cup dry white wine (125 ml)
4 cup water (or chicken stock for extra flavour if desired) (1 litre) amount with James
1 Tbsp butter (15 ml)
1 Tbsp olive oil (15 ml)
4 shallots, sliced
2 clove garlic, slivered
Zest of ½ lemon
2 Tbsp fresh lemon juice (30 ml)
handful of cherry tomatoes, halved
2 Tbsp of chopped fresh basil (30 ml)
2 Tbsp of chopped fresh parsley (30 ml)
Coarse salt and freshly cracked black pepper, to taste
½ cup freshly grated Parmesan cheese (125 ml)
1 lb(s) long pasta, such as linguine fettucine or spaghetti (454 grams)
1. Break up the chicken bones into small pieces. Heat a 3-quart saucepan over medium high heat. Add the chicken pieces, pan drippings and sauté 3 minutes. Deglaze with the wine and reduce by half. Add water or stock. Bring to boil over high heat. Lower heat to medium and let broth simmer. Cook until liquid reduces by half, about 30 minutes. Strain the sauce and pick off any meat from the bones. Set meat aside to add to the pasta.
2. Cook pasta in salted boiling water until firm to the bite, about 7 minutes. Drain.
3. Add butter and olive to a large skillet or sauté pan over medium heat. Add shallots and garlic and sauté for 2 minutes. Add broth, chicken meat, and tomatoes and cook for about 5 minutes. Add the pasta and toss with sauce. Sprinkle with lemon zest, herbs and Parmesan cheese. Check seasoning and serve immediately.