So this recipe is made almost all from leftovers. I pulled some leftover butter noodles and the leftover carcass of one of those Sam's Club roasted chickens from the fridge and decided to make a light pasta out of it. First, I cut up some baby portobello mushrooms into slices and cooked those in a pan with some vegetable oil. Once those had been cooking for a few minutes, I threw in a bunch of handfulls of baby spinach (it shrivels up a lot). Finally, once the spinach had cooked down, I threw into what amounted to half a chicken, which I had pulled apart and shredded with my hands. I let the veggies cook with the chicken for a few minutes, and then threw the butter noodles into the pan. I then poured some balsamic vinegar (probably a half cup, but I'm only guessing) over top and stirred it up. I have never cooked pasta like this before, but it's how they cook pasta at Leo's at the make-your-own pasta station. So maybe I have learned some cooking tips from Leos after all....
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