The thought of eating leftovers doesn’t fill most people with enthusiasm but in these tight times it is one no-brainer way to save money.
And you know what? It doesn’t have to be bad! This pasta dish is an ideal way to enjoy the last of Sunday’s roast dinner, be it ham, chicken or even turkey. You can tinker with the recipe too, e.g. use just ham or just chicken. You don’t have to use Gouda, but substitute it with your favourite cheese instead. That’s the beauty of pasta! You can also make your own fresh fusilli pasta, it’s inexpensive too!
- 350g (12 oz) penne pasta
- 25g (1 oz / 2 tbsp) butter
- 1 onion, chopped
- 1 garlic clove, chopped
- 1 bay leaf
- 475ml (16 fl oz / 2 cups) dry white wine
- 150ml (¼ pint / 2/3 cup) crème fraîche
- 225g (4 oz / 1½ cups) cooked chicken, skinned, boned and shredded
- 115g (4 oz / 2/3 cup) cooked lean ham, diced
- 115g (4 oz / 2/3 cup) Gouda cheese, grated
- 15ml (1 tbsp) chopped fresh parsley
- salt and black pepper
- Cook the pasta in plenty of water following the instructions on the packet.
- Heat the butter in a large frying pan and fry the onion for 10 minutes until softened.
- Add the garlic, bay leaf and wine and bring to the boil. Boil rapidly until reduced by half. Remove the bay leaf, then stir in the crème fraîche and bring back to the boil.
- Add the chicken, ham and cheese and simmer for 5 minutes, stirring occasionally until heated through.
- Add the parsley and seasoning. Drain the pasta and turn it into a large serving bowl. Toss with the sauce and serve immediately.
- If you can’t find any crème fraîche, substitute it with sour cream.
- You can use just chicken or just ham if you like.
- Another great meat alternative is turkey.
- Serving Size: 1 serving
- Calories: 421.9
- Sugar: 1.3 g
- Sodium: 1535.3 mg
- Fat: 10.5 g
- Saturated Fat: 5.4 g
- Carbohydrates: 55.6 g
- Fiber: 5.2 g
- Protein: 25.9 g
- Cholesterol: 40.6 mg