Juicy Leftover Chicken

I wasn’t sure what to call this, because we haven’t named it yet (feel free to offer suggestions). But I’ve made it tons of times because I often have cooked chicken in my fridge. I came up with the idea when trying to figure out how to warm up leftover chicken without making it dry. Virtually impossible! Whether you bake it or slice it, spray with oil or cook in chicken broth, chicken does not like to be reheated. But not with this idea!! The key is to slice the chicken very thin and put into a bowl. Cook pasta, drain, then immediately add to the chicken. The residual heat from the pasta is enough to warm the chicken to its juicy goodness. Yum! The spices and vegetables round it out for a meal.

Leftover chicken (I usually have roasted chicken breast)

Pasta (I use gluten-free but this would work with regular)

Broccoli

Carrots

Peas

1/3-1/2 cup Rice vinegar (can substitute apple cider or white)

1/3-1/2 cup Oil (I use grapeseed or olive)

3-4 Green onions, sliced

1 Tbsp Parsley

2 tsp Oregano

2-4 cloves Garlic

Salt

Pepper

Put on pot of water to boil for pasta.

Slice chicken very thinly. I like to cut again, lengthwise, to have strips.

Add oil, vinegar, green onions and spices to bowl with chicken.

Add peas to bowl with chicken.

Chop vegetables

When water is boiling, add pasta and set timer.

3-5 minutes before pasta is finished cooking, add the chopped broccoli and carrots.

When pasta is done, drain and add to chicken. Stir well and adjust seasonings to your taste.