If you’re after a super quick and easy dinner, then here it is, and it’s delicious.
Cook up your pasta in a pot of salted, boiling water.
While that’s cooking, search your refrigerator for extras. I put in some chopped fresh tomato (1 big or 2 little ones will do), chopped semi-dried tomatoes, kalamata olives and a handful of spinach. Basically anything that comes in a jar-full of oil will work here. In the past, I’ve also tossed in fresh herbs; basil is perfect with this combo.
Now for the chicken: we had some leftover BBQ chicken, a handful or two if I’m being generous. You don’t need a lot. I diced it up. Actually, that’s giving me too much credit. I picked through the leftover bits and broke it up into bite sized pieces. Leftover roast, bits from last night’s curry or salad etc is perfect. If you don’t have leftover chook, cook up a breast or thigh fillet any way you like and carry on. Of course, with Christmas coming along, you could use leftover turkey or ham, too.
Once your pasta is done, drain it and add a dollop of cream cheese or ricotta or some crumbled feta. Whatever you have on hand. Or drop in a smidgen of the semi-dried tomato oil (but don’t overdo it). Back on the heat of your stove (turn it off, but enjoy the remaining heat), stir until the cream cheese is melted through the pasta. Then toss through all your fixings and season it with some freshly cracked pepper if you’re inclined.
Serve it up hot or cold.
Seriously easy, and so yummy; perfect for a quick summer dinner.