Garbage-pail pasta is a quick dinner dish that I throw together using whatever is in the fridge. Last night’s version featured:
- leftover chicken breast meat from the day before – diced (8-10 ounces)
- 1 onion – diced
- 2 garlic cloves – minced
- 2 Tbsp olive oil
- 2 tsp each of kosher salt & ground black pepper
- 2 cups of mushrooms – sliced
- 1 Tbsp all-purpose flour
- 8 ounces of dry bowtie pasta, cooked before it is added to sauce
- 1 cup of half & half
- 2 cups of baby spinach – coarsely chopped
- 2 ounces of grated parmesan cheese
Pre-cook pasta in salted water. Save the pasta water to use it to thin the cream sauce later, if needed.
I use a 4-5 quart saute pan/pot to make the sauce, so that it is big enough to hold both the sauce and the cooked pasta when it is added later.
Saute onion, garlic and mushrooms in olive oil over medium heat, until soft. Add in the pre-cooked chicken, salt & pepper, and stir for another few minutes til chicken is warm. Add flour and stir, to coat meat and veggies (this will help thicken the cream sauce later).
Add half & half and stir until sauce begins to thicken. Add small amounts of pasta water if sauce gets too thick. Stir in parmesan and spinach, for a minute or two. Then turn off heat under sauce. Add drained, cooked pasta to the sauce and stir.
Not bad. This dish would easily serve 4. Next time, I’d add more mushrooms.