Plan-ahead meals Culinary magic stretches roasted chicken

September 11, 1991|By Sherrie Clinton | Sherrie Clinton,Evening Sun Staff

IN THEORY IT sounds great: roast a chicken over the weekend and use leftovers for additional meals. But how many nights can you face the same chicken?

-- "Leftovers" by Kathy Gunst, $12.95, Harper Perennial, 1991

Chicken, Feta and Pasta

1 pound spinach rigatoni, shells or pinwheels, cooked

3 1/2 tablespoons olive oil

2 tablespoons red wine vinegar

1 cup crumbled feta cheese

12 cherry tomatoes, quartered

1 to 1 1/2 cups thinly sliced broiled chicken

1/2 cup black olives, cut in half and pitted

1/3 cup chopped fresh dill

hTC 1/4 cup each fresh chopped basil and parsley

Salt and freshly ground black pepper

Mix cooled, drained pasta with oil and vinegar. Add remaining ingredients. Serve at room temperature.

Serves four to six.

-- "Leftovers"

Patchwork Quilt Rice 3 tablespoons butter or margarine

1 cup sliced celery

1 cup chopped onion

3/4 cup chopped carrot

3/4 cup chopped green pepper

1 cup chopped unpared tart red apple

1 cup sliced mushrooms

1 6-serving package long-grain and wild rice mix

1 10 1/2 -ounce can condensed chicken broth

1/4 cup toasted slivered almonds, optional

BIn skillet, over medium high heat, melt butter. Add celery, onion, carrot and pepper; saute until carrot is tender, about eight minutes. Add apple and mushrooms; saute two minutes longer. Add rice from mix; toss to combine. Stir in seasoning from mix. In glass measure, combine broth with enough water to make two cups; stir into rice mixture.

Bring to boiling; cover. Simmer until broth is absorbed, about 10 minutes. Add almonds, toss to combine and serve immediately.

Serves six.

"McCalls Best Recipes -- 1990" edited by Olivia Kindig Wells; Oxmoor House -- 1990

Chicken Sloppy Joes 1 tablespoon salad oil

1 small green pepper, chopped

1 small onion, chopped

1 tablespoon brown sugar

1/2 teaspoon dry mustard

1 8-ounce can tomato sauce

1/4 cup ketchup

1 tablespoon Worcestershire sauce

1 tablespoon red wine vinegar

2 cups chopped chicken, about

6 sandwich buns, split

1 cup shredded Cheddar cheese

large glass bowl, combine salad oil, chopped green pepper and onion. In microwave cook on high three minutes, stirring once. Sir in brown sugar, mustard, tomato sauce, ketchup, Worcestershire and vinegar until blended. Cook on high two minutes. add chicken; stir to combine. Cook on high two minutes longer, until bubbly.

Spoon rounded one-half cup chicken mixture onto bottom half of each bun; sprinkle each with cheese, dividing evenly. Cover each with top of bun. Wrap each sandwich with plastic wrap and place in a ring in microwave; heat on high two minutes.

Serves six.

Red Pepper Sauce

1 jar roasted red peppers, available in most supermarketsgourmet foods aisle

Olive oil

Fresh basil or oregano

Salt and pepper to taste

Puree red peppers in blender. Add remaining ingredients to taste.

Chicken pesto

1 cup pesto, available at most produce counters at major supermarkets (a seven-ounce container is equal to about 3/4 cup)

6 tablespoons butter or margarine

2 cups chopped chicken, about

1 large onion, sliced

1/2 pound medium mushrooms, quartered

1/2 red pepper, cut in strips

1/2 yellow pepper, cut in strips

2 tablespoons lmen juice

1/2 teaspoon salt

1/4 teaspon pepper

2 tablespoons pine nuts, for garnish, optional

1 pound pasta, ccoked as package label directs

In 12-inch skillet or large wok, over medium-high heat, melt three tablespons butter. Add half the chicken, saute until brown and firm, about four minute. With slotted spoon, remove chicken to bowl; in drippings in pan, saute remaining chicken. When browned remove chicken to bowl. In same skillet, melt remaining butter. Add onion, mushrooms, pepepr strips and saute until tender crisp. About four minutes. Return chicken to skillet, stir in pesto, lemon juice, salt and pepper. Cook, stirring until mixture is heated through. Stir in pine nuts. Serve hot.

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