I mentioned earlier that Danny’s Kitchen was holding a leftover challenge (see here). I was inspired to participate, and this is what I came up with. I started with 2 grilled BBQ chicken breasts from earlier in the week. I also had 1 and 1/2 green bell peppers, some frozen shrimp and maybe 1/2 cup of sour cream. Pasta was the first thing that came to mind because it’s one of my favorites and it lends itself to just about any flavor.
Spicy Chicken and Shrimp Pasta
1 pound cooked penne
2 tablespoons olive oil
1/2 pound smoked sausage, sliced (chorizo would work well here)
1 green bell pepper, diced
1 onion, diced
2 stalks celery, diced
4 cloves garlic, minced
1 cup beer (you could substitute chicken stock)
1 cup chicken stock
1 can (14 ounces) canned diced tomatoes and green chiles (like Rotel)
2 grilled BBQ chicken breasts, chopped
1/2 pound uncooked frozen shrimp, thawed
2 heaping tablespoons sour cream (I didn’t have heavy cream on hand, but it would be great here)
Chopped green pepper and tomato for garnish
Cook pasta according to directions. In a large pot, heat oil over medium high heat. Add sausage and cook until browned. Remove with slotted spoon and set aside. Add green pepper, celery, onion and garlic cooking until crisp tender. Add beer and chicken stock, scraping up browned bits leftover from the sausage. Bring to a boil and reduce by half. Add canned tomatoes, chicken and shrimp. Simmer until shrimp is cooked through and liquid reduces a little more. Turn off the heat and add the sour cream. Serve, topped with chopped green pepper and tomato.
Please know that this is spicy – you can tone it down by adding regular canned diced tomatoes instead of the kind with chiles. I think it turned out really good! What about you? How do you use up leftovers in your house? I’d love to hear from you!