By Trinkets on August 28, 2008
"Leftovers do not need to be boring. Roast some garlic, boil some pasta and have some fun! Great with an Edna Valley Chardonnay, and a mixed green salad with a balsamic vinaigrette."
Serving Size: 1 (308 g)
Servings Per Recipe: 4
"Awesome! thank you!"
"I have made this many times, and I'm just now writing a review...it is DELICIOUS! This is my go-to leftover chicken dish. I make it with pastured butter and homemade chicken stock for added nutrition. A family favorite for sure!"
"I really liked this recipe though I will admit that I had to make a few changes based on what I had on hand. I used white onion instead of shallots, added some green bell pepper, and doubled all the liquid to make more sauce. I served mine over whole wheat spaghetti, but would have liked wheat rotini or egg noodles better I think. I also added some parmesan cheese to the sauce mix to melt and add flavor. I liked this as a nice change from regular spaghetti and it helped use my leftover chicken breast. I served mine with garlic cheese toast."
"This was a great way to use up leftovers. I had some roasted garlic in the freezer and leftover roasted chicken. I didn't add the extra butter and used 1% milk thickened with cornstarch instead of the cream. I also added some red and yellow bell peppers that needed to be used. Thanks for posting!"
"This is an outstanding recipe that is so simple to make. I was going to take some photos but we had some visitors staying with us and they were too hungry. Next time, and there will certainly be many next time with this one. I used leftover chicken from grocery store whole rotisserie chicken. The roasted garlic is a must in this recipe and makes this sauce so sumptuous. Loved using spinach like this too - what a great addition and completes the color as well as flavor. Thank you for posting this one!"