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Earlier this week, I had some leftover baked chicken tenders that I had made for dinner the previous week. It wasn't enough for a full meal. Usually, I used leftovers for lunches, but this time I decided to use the leftover chicken in a new chicken concoction.
Because there wasn't enough chicken for everyone, I supplemented the dish with beans to add more protein to the dish. I sauted some onions and peppers, added some jarred tomato sauce, and mixed in some pasta. Tada! a completely new, yummy dish.
Of course, if you don't have leftover chicken tenders, you could make some for yourself! Cut boneless, skinless chicken breasts into strips. Cover the strips with flour, dip into an egg wash, and then cover with bread crumbs. Bake in a 400 degree oven for 30 minutes.
Here's the recipe:
LEFTOVER CHICKEN CONCOCTION
8 oz dried rotini pasta
2 tbsp olive oil
1 large onion, chopped
1 green or yellow pepper, chopped
2 cloves garlic, chopped
1 15-oz can Great Northern beans (or equivalent cooked from dry beans)
12 oz jarred tomato sauce (half a 24-oz jar)
8 chicken tenders
Cook rotini pasta according to package directions; drain.
Meanwhile, in a large saute pan, heat the olive oil over medium heat. Saute the onion for 2-3 minutes, or until translucent. Add the pepper and continue sauteing for 2-3 more minutes. Add the garlic and saute for 1 more minute.
Drain the can of beans and add to the vegetable mixture. Add the tomato sauce. Turn heat to high and bring to a boil. Turn down to simmer.
Cut the chicken tenders into small pieces and add to the saute pan. Mix until all of the pieces are covered in sauce. Cover the saute pan and simmer for 10 minutes.
Uncover the saute pan and add the cooked pasta. Mix until all of the pasta is covered with sauce.
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