Cooking every single day is in a way easier than cooking a few days a week like I usually do. Cooking every day gives you a different continuity and it makes it a lot easier using up leftovers. In my regular life I sometimes have to throw away leftovers I had planned to use up because plans changed and they got too old. I really don’t like that. But London life is (usually) fast pace with drinks here and dinners there and impromptu plans. Which I love. It’s less conducive to meal planning though. But I do utilise my freezer as much as I can even in normal life.
But using up leftovers has become a sport of mine in lockdown. I don’t want to throw a single little thing away. I keep parmesan rinds in the fridge until I can throw them into a béchamel sauce, and add the leftover grated carrot from a carrot cake baking session to a salad. If some vegetables need using up they get used in a soup, quesadillas, salad or frittata.
And this chicken and courgette pasta is one example of using up every single little bit of chicken meat. One night we had a roast chicken with potatoes, gravy and vegetables. Two days later I reheated some of the leftover chicken pieces for lunch and made a potato salad with some already cooked new potatoes. After that there weren’t that much meat left, even though I picked every last little bit off the carcass before it went into the stock pot. So the obvious answer to how to use up the rest was of course pasta. Mixing proteins with carbs and some veg and lots of grated Parmesan is one of the best magic tricks of the kitchen craft.
This one, with lemon, soft courgette, plenty of olive oil and said parmesan felt very appropriate of spring but I could myself eating it on a sunny patio with a glass of ice cold pale rosé too.
Lockdown chicken and courgette pasta, serves 3
300 g tagliatelle
1 medium courgette, cut in half lengthways and sliced
approx 100 g leftover roast chicken
50 g parmesan, finely grated
lemon zest from 1/2 large lemon
50 ml olive oil
25-50 ml pasta cooking water
salt and pepper
Add a little olive oil to a roasting tray and add the courgettes. Toss in the oil, add salt and pepper and cook in 200C for 10- 15 minutes, until soft and a little browned.
Cook the pasta according to the instructions in saucepan.
Add the chicken pieces to the courgette to heat up and add more olive oil. Add the lemon zest and some of the parmesan and mix. Add the cooked pasta. Reserve a mug of pasta water and pour some into the roasting tray with the pasta. Add more parmesan and put the roasting tray on medium-low heat. Stir the pasta with tongs until it has the sauce consistency you like (a little gloopy). Add more pasta water if needed. Adjust the seasoning and divide between bowls. Add more grated parmesan to finish.