Time really flies but I have been feeling a hollow space in my heart from my lack of cooking and blogging this year.
What other way would I return than with a pasta dish?
I had some left over chicken.....you got it, this is a 'leftovers' and 'fridge clearout' pasta dish, and as many of you know, often the best kind of pasta dish!.... as I was saying, I had some leftover chicken and some stuffed olives on it's last edible days. I remembered I had some canned jalapeños that I bought specifically for my "it just needs a little something" moments with cooking. These three ingredients were shouting out "mexican!".
The following ingredients tied it all together and made a quick and delicious dish!
250g fusilli pasta
3 cloves garlic
1 cup leftover chicken, shredded
1/4 cup canned jalapeños, chopped
3/4 cup feta stuffed green olives, sliced
1 cup grape tomatoes, cut in half
1/4 cup olive oil
1/2 tbsp curry powder (If you have it use cumin and a bit of chilli powder. I didn't have any so I used curry powder instead)
Salt & pepper to taste
Instructions:
1. Cook pasta, al dente, in salted water. Drain, reserving a bit of the pasta water
2. On medium, heat a heavy based frying pan with the olive oil, add the garlic. Cook for about a minute
3. Add all remaining ingredients at once and combine. Heat through for about 3 minutes
4. Toss in the pasta (with the reserved water), stir until all combined. Taste and season more if necessary
Tastes great and it's healthy, Bonus! Thank you leftovers :)
Enjoy!
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