a tasty, but healthful recession meal
Had a roast chicken the other night - always good for two, three meals (or more if you make soup) and decided to use the leftovers for a chicken pasta.
This is not going to be a long blog with wonderful European pictures or fancy recipes fried, boiled, baked, grilled, roasted or broiled by Richard -- this is basic, healthful cooking on the cheap -- the same principle I use when making my leftover salmon pasta... Simply put: use whatever you have in the fridge that's sitting on the fence between "keep" and "toss."
Last night's "everything but the kitchen sink" pasta included a clove of garlic that was about ready to apply for Medicare, lemon juice squeezed from lemons shivering and shriveling in the fridge from neglect, wilting arugula that was dancing with its expiration date, frozen peas not quite ready for prime-time freezer burn, half of a very ripe red tomato, shaved parmesan cheese, mushrooms liberated from their little canned prison and the leftover chicken -- all sauteed in EVOO and poured over whole wheat spaghetti. Doesn't sound all that appetizing, does it? But it was delicious and we didn't need gravy or a cream sauce.
Voila! Another light, healthful, tasty dinner for pennies! And the kitchen sink? We saved that for the clean-up.