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Summer was coming to a close, and I was inspired by Chanie’s suggestion to max out the barbecue for the Friday night meal. I prepared a butterflied whole chicken on the barbecue, and it was delicious — soft and juicy — as chicken should be. But there were leftovers. I hate tossing perfectly good food, but leftovers are boring. I’ve mentioned in the past that I love finding ways to reinvent my leftovers, and this pasta dish hit the spot.
1 green zucchini, cubed
1 yellow zucchini, cubed
1 red onion, cubed
1 orange pepper, cubed
1 cup pitted whole olives, such as Gefen
1 cup cherry tomatoes
1/2 cup Italian dressing
1 teaspoon Haddar Kosher Salt
1/2 teaspoon garlic powder
pinch black pepper
3–4 cups chopped leftover chicken
1 pound (450 grams) rotini pasta, cooked according to package directions
1/2 cup oil
1/4 cup lemon juice
1 tablespoon Haddar Dijon Mustard
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
1 teaspoon Haddar Kosher Salt
pinch black pepper
zest of 1 lemon
handful fresh parsley
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a metal baking sheet with Gefen Parchment Paper.
Toss the vegetables with Italian dressing, salt, garlic powder, and pepper in a large bowl. Spread out the vegetables on the prepared baking sheet and roast for 40 minutes.
While the vegetables are in the oven, stick in your leftover chicken to rewarm.
Then, combine oil, lemon juice, Dijon mustard, garlic, salt, and pepper to make the dressing. Place the pasta in a bowl and toss it with half the dressing. Add the roasted vegetables and chicken and toss with the remaining dressing.
Garnish with lemon zest and parsley.
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