This recipe is a modified version of a recipe from that series, called "Pasta with Peas." The original recipe is meatless, but I thought it would be great for leftover chicken.
In a cast iron dutch oven (3 or 4 quart will do), heat up some olive oil and add chopped potatoes, chopped onions, minced garlic. Cook until tender. Add onion powder, garlic powder and black pepper.
Add a can of undrained peas*, and 1 1/2 cups chicken broth or stock. Bring to a boil, then add 1 cup of elbow macaroni. Reduce heat, cover, and simmer until pasta is cooked. Mix in your leftover chicken and top with parmesan cheese.
*If you stop at the peas, it makes a wonderful side dish (peas with onions and potatoes)!
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