We didn’t want to eat out and we didn’t want to go through the normal weekday soup and sandwich ritual.
So to the fridge I went and found……
One whole cooked chicken
10 button mushrooms
a packet of fresh egg tagliatelle
thyme and oregano
And this is what I did:
First I stripped and shredded half the chicken and put it to one side. Then I chopped the leeks into small strips and did the same with the mushrooms.
Next I heated olive oil and added three cloves of garlic thinly sliced. Then I added the leeks and mushrooms and sauted the vegetables for about five minutes in the garlic oil.
I added the chicken, a quarter cup of white wine and a pinch of oregano and thyme. I continued sauteing for 10 minutes over a medium heat.
With just a few minutes to go I cooked the fresh egg pasta and when it was done (no more than three minutes) I poured about a quarter cup of the pasta water into the leeks, mushrooms and chicken.
I drained the pasta and added it to the "sauce".
The adults through a few red pepper flakes to the mix while the kids buried my dish in parmesan!
Not to worry, it all got eaten.