This is the third and final recipe in my series on making the most of your leftover roast chicken. See Part 1 – Cost Efficiency in the Kitchen, or How to make One Chicken last for Three meals, Making Stock from a Leftover Chicken carcass and Black Bean and Chicken Soup. Stay tuned for a pasta recipe!
This recipe is just one of hundreds of different ways that you can use a nice stock to create a beautiful pasta sauce. This style of simple sauce made from broth and thickened with stock is classically called a veloute, and you will find this technique hidden in lots of recipes including my recent recipe for chicken with broccoli pasta. This method when substituted for a cream sauce can be an easy way to cut calories without compromising flavour.
Once you have stock, and shredded chicken in the fridge this pasta comes together very quickly. Feel free to experiment with different fresh herbs like tarragon or chives.
Fresh Herb Spaghetti with Chicken Veloute(serves 4)
Bring a pot of water to boil for the pasta. Heat a saucepot to medium low heat. Melt the butter and add the shallot and garlic. Sprinkle in the sage and thyme and stir. Allow it to sweat slowly until soft. Whisk in the flour and increase the heat to medium. Continue whisking every minute or so for five minutes or until it starts to turn golden.
Heat the chicken stock in the microwave and then slowly whisk in the chicken broth, a quarter cup at a time, until all combined. Bring the mixture to a simmer, and add a 1/2 teaspoon of salt and lots of freshly ground pepper. Simmer, whisking regularly for 10 minutes. While waiting for this cook the pasta according to package directions. Stir the fresh parsley and shredded chicken into the sauce and cook for 5 minutes to heat through. Reduce heat to low. Stir in the cream. Taste and correct seasoning. Stir in pasta, and allow to cook for a minute to have the flavors mix. Serve hot.