Sunday, September 13, 2015

Chicken Norma(l)

Tuesday 8 September
A farrago of leftovers.  

We had chicken pieces and scraps from Saturday, a small tupperful of eggplant alla Norma from about two weeks ago, a pint of Sungold cherry tomatoes from the Farmers' Market that would have exploded if we didn't use them, plus 4 oz. of campanelle pasta, too little to make two servings.

Solution: while boiling the pasta, reheated the chicken in the Norma sauce, adding the halved cherry tomatoes to extend it.  When the campanelle were done, tossed them in the pan with everything else, and served.  
Pretty damn good, for fridge-scourings.

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