Sure, I’ve got enough turkey leftovers to feed me for a week. But what I’m usually looking for on the day after is some kind of reprieve from all the madness. While I truly love the All-American meal, I usually like something that is nice and light with an acidic kick. Turns out, all I had to do was look a little farther back in the fridge.
I hope by now everyone has heard of Batali’s Chicken With Green Sauce. If not, then please check it out. You’ll get some moist and full-flavored chicken, but you’ll also be left with some fantastic green sauce. I had so much I decided to save it and see what else it could do. I found this idea in the “riff” section of Rick Bayless’s Mexican Everyday. He called for a roasted tomatillo salsa, but Batali’s chicken with green sauce works, too. Turns out it makes a nice sauce for some pasta. Who knew?
- Leftover sauce from Batali’s Chicken With Green Sauce recipe
- 1 pound of pasta
Bring a large pot of water to a boil. Season with salt. When boiling toss in the pasta. cook according to package.
When al dente, drain, and toss with the green sauce. Shred some pasta and sprinkle some cilantro atop. Serve up!