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Spaghetti with leftover chicken ragù makes last night's dinner even better

Rowena Dumlao-Giardina resides in Italy, cooking and photographing her family's interesting meals on Apron and Sneakers. After moving to Italy in 1999 from the Philippines, she has traveled extensively around the country and the rest of ...

Repurpose your leftover rotisserie chicken into a simple ragù sauce for an easy Italian feast

Using leftovers in new dishes can add even more flavor to the recipe. In this case, rotisserie chicken adds a delicious roasted flavor to a simple ragù sauce.

I love this particular recipe, and if I have leftovers of rotisserie chicken, I will always make this ragù (which is tomato meat sauce) at home. It's easy, simple and delicious. Because the chicken is already cooked with the wonderful roasted flavors, the ragù comes out with an added taste you cannot get from using chicken that you cooked from scratch in the saucepan.

This spaghetti dish has the perfect blend of flavors from the smokiness of the bacon, the roasted rotisserie chicken and fresh tomato sauce.

Repurpose your leftover rotisserie chicken into a simple ragù sauce for an easy Italian feast

Spaghetti with leftover rotisserie chicken ragù sauce recipe

Serves 4

Prep time: 10 minutes | Cook time: 40 minutes | Total time: 50 minutes

Ingredients:

  • 5 ounces smoked bacon or pancetta, diced
  • 1 garlic clove, finely chopped
  • 1 medium onion, finely chopped
  • Extra-virgin olive oil
  • 1 medium carrot, finely chopped
  • 2 cups cooked rotisserie chicken, roughly chopped
  • 2 (14 ounce) cans tomato puree or tomato sauce
  • Salt and pepper
  • 1/2 teaspoon dried oregano
  • 14 ounces spaghetti
  • Fresh parsley or basil, coarsely chopped
  • Parmesan cheese, grated (optional)

Directions:

  1. Over medium to high heat, bring a pot of water to a boil for the pasta.
  2. While waiting for the water to boil, cook the sauce. Over medium heat, in a large saucepan, fry the bacon. While the bacon fries, pour in some olive oil, and sauté the garlic and onions.
  3. After about 1 minute and the garlic is fragrant, add the carrots and chicken. Fry for about 5 minutes.
  4. Add the tomato puree or sauce and the water. Bring to a boil, then let simmer on low heat for about 15 to 20 minutes or until the sauce has thickened slightly. Season with the salt, pepper and oregano.
  5. Meanwhile, if the water for the spaghetti is boiling, add some salt to the pot, and then drop the spaghetti into the water. Cook for the number of minutes indicated on the package. When the spaghetti is cooked and al dente, drain it completely, but reserve about a cup of the boiled water.
  6. In the saucepan with the sauce, mix in the spaghetti. Add some water if needed.
  7. Drizzle with some olive oil, sprinkle with the parsley, and serve immediately.
  8. Sprinkle with Parmesan cheese, if using.

More leftover recipes

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17 Leftover rice recipes that make last night's side dish even tastier
Brussels sprouts and cranberry grilled cheese sandwich

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