How Did I Use the Rest of the Roasted Chicken?

See those cute bowls? Well, I mentioned that I received some other cool kitchen gifts for my birthday, and My Husband gave me the graduated set of these cool glass bowls. If you ever wondered if any one other than Food Network stars used them, you now know that I'm one of those people. I like to prep my veggies ahead of time and these bowls really come in handy when you have a lengthy recipe or a stir-fry that will go quickly.

For tonight, I wanted to use up the rest of the roasted chicken. Into the fridge I went, and I found a package of mushrooms, shallots and scallions. I set to slicing and dicing and using my cool glas bowls to keep things organized. I decided to use a bit of Riesling rather than chicken stock to help add flavor to the dish. I wanted to use a more fun pasta shape, so cavatappi went into the boiling water. I love this pasta shape, it's got a curl to it and little ridges on the outside of it.

To finish the dish, I added just a little bit of freshly grated Parmesan. I also steamed some cauliflower and added a bit of Parmesan to it as well. I have to say, that cauliflower never tasted so good to me before. It doesn't take much, but it really makes it absolutely delicious.

Cavatappi with Roasted Chicken and Mushrooms

1/2 pound cavatappi pasta, cooked to package instructions

1 1/2 cups roasted chicken, cut into bite-size pieces

1/3 cup Riesling or your favorite white wine

1 1/2 cups mushrooms, sliced

2 large shallots, diced

2 scallions, thinly sliced

3 tablespoons EVOO (divided - you'll need to use the 3rd tablespoon later in the preparation)

1/2 cup freshly grated Parmesan cheese

Directions

Heat 2 tablespoons of EVOO in a large skillet. Then, add the shallots and saute until softened - about 3-4 minutes. Add mushrooms and saute until the water has cooked out of them. Add the chicken and the remaining tablespoon of EVOO. Stir to combine with all ingredients. Add the Riesling (or the white wine you are using), allow to cook for about 3-4 minutes. Add pasta and toss to combine. Cook for another 1-2 minutes to ensure that it is warmed through. Sprinkle scallions over the top.

Serve with Parmesan cheese sprinkled over each serving.

Here are some more recipes using fresh vegetables and pasta from around the blogging world. Go check out these blogs as they are all fantastic and worth reading!

Camilla @ Enlightened Cooking - Orecchiette with Broccoli, Bacon & Lemon

Ruth @ Every Kitchen Tells it's Stories - Orzo with Shitake Mushrooms & Spinach

Jaden @ Steamy Kitchen - Korean Glass Noodles - Jap Chae