So you've got leftover grilled chicken, and you don't know what to do with it. You're tired of the same old recipes. You ask yourself, "What can I make with this grilled chicken?" I'm sure most of you can relate to this.
Turn your leftover grilled chicken into this pasta dish. No sauce required. It's light and tasty, a big hit with my family!
LEFTOVER GRILLED CHICKEN, SMOKED SAUSAGE & PASTA
1 medium zucchini, cut into thin strips
1 onion, halved and thinly sliced
1 red bell pepper, cut into thin strips
2 carrots, peeled and cut into thin strips
2 tablespoons olive oil
1 teaspoon Herbes de Provence
1/2 teaspoon House Seasoning (1 cup coarse salt, 1/4 cup black pepper, 1/4 cup garlic powder)
8 ounces (1/2 pound) smoked sausage, halved and sliced diagonally (I used Slovacek's Hickory Smoked Beef Sausage from HEB)
6 ounces penne pasta
2 leftover grilled chicken breasts, cut into bite sized pieces
3/4 cup shredded parmesan cheese
1/4 cup pasta water
Coarse salt and freshly ground black pepper, season to taste
Preheat the oven to 450 degrees. Heat a large pot of boiling salted water.
<roasting the vegetables>
Toss the first seven ingredients (zucchini, onions, red bell pepper, carrots, olive oil, herbes de provence and house seasoning) on a large baking sheet pan.
Spread evenly on the pan.
Bake at 450 degrees for 10 to 12 minutes. Stirring occassionally.
<roasting the smoked sausage>
Place sliced smoked sausage on to a small baking sheet pan.
Spread evenly on the pan.
Bake on another shelf of the oven along with the vegetables for 10 to 12 minutes.
<cooking the pasta>
Add the pasta to salted boiling water.
Cook for 8 to 10 minutes, edible but still firm.
Drain and reserve 1/4 cup of the cooking liquid, aka pasta water.
<preparing the chicken>
Slice and then reheat the chicken in the microwave for 30 to 45 seconds.
Preheat an outdoor grill to medium-high heat.
Season the chicken with house seasoning, rind of 1 lemon and juice of 1 lemon.
Cook on the grill, about 7 minutes per side.
<assembling the dish>
Combine the vegetables, sausage, pasta, chicken and parmesan cheese in a large serving bowl.
Add the cooking liquid (make sure its still hot) to moisten the dish.
Season with salt and pepper.
You may add up to a pound of pasta or no pasta at all.
Add yellow squash or other bell peppers, if you like.
Try to keep the vegetables the same length, such as cutting the carrots the length of the bell peppers.
If you're unsure what kind of sausage to buy, you're safe with getting Kielbasa.
I use a food scale to weigh my ingredients out where it calls for ounces. You can also eyeball it.