This week, my goal was to use up food I’ve got around the house. Last weekend, I posted on Facebook that I was cleaning out my refrigerator. I like doing this every few months to take stock of what I have and see what I need.
There were some things in the freezer that were unrecognizable. There were some really good things in there too. This week, I decided to use whole chicken breasts, beef tenderloin and pork tenderloin. I don’t normally buy beef tenderloin, but we purchased a whole loin for $5.99 a pound at the grocery store around Mother’s Day and these were the leftovers from that.
The chicken breasts were roasted. They came out awesome. I brushed them with a bit of BBQ sauce and served them with a side of pasta. The pasta was awesome. I think it actually came out better than the chicken. I used onions, peppers and mushrooms but you could really use any veggies you have in the house. This would be great with zucchini or squash.
1 lb bowtie pasta
1/2 cup each: onions, green peppers and mushrooms, diced or 1 1/2 cups of whatever veggies you have in the house.
1 teaspoon minced garlic
1 stick of butter
1/4 cup marsala wine, dry white wine or chicken broth
1/2 cup Parmesan cheese
pepper to taste
Cook the bowtie pasta, removing a minute or two before your preferred level of doneness (is that a word? Ah it is now!). The pasta will continue to cook in the sauce, so take it out of the water a bit early. Drain the pasta and set aside. Return the pot to a medium high burner. Add 2 tablespoons of butter and a bit of olive oil. The oil will prevent the butter from burning. Add the veggies and garlic. Cook for two minutes. Add the remaining butter and wine/broth. Cook for a few minutes, turn off the burner then add the cheese and pepper. Once the cheese is melted, add the pasta and stir to coat.
This is a great side dish for the summer because it’s good at room temperature and it goes with almost everything.
I’ll be sharing more of my use it up recipes as I try to cut back on my grocery bills.