Repurposing Leftovers: Fettuccini with Double-Garlic Chicken Ragu

The temptation was strong to make complete pig out of myself and finish the last of the Mistral’s Chicken with Garlic we made last weekend.  I’m sure my co-workers are grateful that I resisted.

Instead, we got another entire meal – and more leftovers – out of two modest chicken thighs and half a drumstick by incorporating them (and the leftover garlic and pan juices) into a delicious thick sauce to serve over broad pasta.  It went together quickly, so it was perfect for a weeknight dinner – broiled garlic bread with Parmesan and a big green salad completed the meal.

I’ve attempted to give more-or-less measurements but this sort of exercise is a matter of general ideas rather than specifics….

Fettuccini with Double-Garlic Chicken Ragu

1 small yellow onion, chopped

6 good-sized garlic cloves, pressed

3 tablespoons olive oil

1 4-oz can mushrooms, drained and coarsely chopped

1/8 teaspoon red pepper flakes (or to taste)

1 14-oz can petite diced tomatoes

1 26-oz jar spaghetti sauce (any brand)

1 tablespoon dried oregano

1 tablespoon dried basil

1 tablespoon parsley flakes

½ teaspoon dried rosemary, crushed

1 cup cooked chicken, diced fine, plus 12 braised whole garlic cloves (mooshed up) and ¼ cup pan juices from Mistral’s Chicken with Garlic

½ - 1 cup liquid (I used about ½ cup chicken stock and ¼ cup red wine)

1 lb. dried fettuccini

Parmesan cheese

Heat oil in large saucepan over medium heat.  Sautee onion and crushed garlic until tender; add mushrooms, red pepper flakes, diced tomatoes, and spaghetti sauce.  Season with oregano, basil, parsley, and rosemary; stir in chicken, braised garlic and pan juices. 

Simmer over low heat, uncovered, for 30 minutes, stirring occasionally.  If sauce is too thick to simmer without sticking, add additional liquid as necessary.  

Meanwhile, cook pasta according to package directions, drain and keep warm.

Serve sauce over hot fettuccini, topped with freshly grated Parmesan.