Repurposing Leftovers: Pasta with Chicken, Artichokes, Spinach and Garlic Scapes

It’s been hot here. 

The temperature is nudging 90, it’s stiflingly humid, and the nights don’t cool down enough to get any relief. 

This happens a handful of days every summer.  Just often enough to remind us why we don’t live someplace where it’s like this more of the time.

Given the temperature, a light pasta sauce seemed to be in order last night.  Spinach, scallions and garlic scapes (I live for garlic scapes) in the CSA share this week combined with artichokes and some leftovers from a roasted chicken went together quickly and hit the spot.

Next time I think I’ll throw in a few red pepper flakes and some feta…

Pasta with Chicken, Artichokes, Spinach and Garlic Scapes

2 tablespoons olive oil

10 garlic scapes, trimmed and chopped in 1” segments

4 scallions, trimmed and sliced

¼ cup vermouth

½ cup (approximately) drippings from roasted chicken (or chicken stock)

1 small jar marinated artichoke hearts, drained and roughly chopped

2 cups cooked chopped chicken

1 tablespoon fresh lemon juice (or to taste)

8 cups fresh spinach

Salt & pepper to taste

1 lb. pasta, cooked & drained

Parmesan and chopped fresh parsley, for garnish

Heat the olive oil over medium heat and sauté the garlic scapes until bright green and crisp-tender; add the scallions and cook a few seconds longer.  Add the vermouth, chicken stock, artichokes, chicken, and lemon juice.   Bring to a boil and add the spinach; cover and cook until the spinach is wilted but still bright green.  Season to taste.

Serve over hot pasta, garnished with parmesan and parsley.

Serves 6.