PrintDinner Tonight: Pasta With Tomatillo Sauce
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?
Pasta with Tomatillo Sauce
- serves 3 to 4 -
Ingredients
Leftover sauce from Batali’s Chicken With Green Sauce recipe
1 pound of pasta
Salt
Cilantro
Parmesan
Procedure
1. Bring a large pot of water to a boil. Season with salt. When boiling toss in the pasta. cook according to package.
2. When al dente, drain, and toss with the green sauce. Shred some pasta and sprinkle some cilantro atop. Serve up!
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3 Comments:
We've been making that green sauce for quite a few dishes, bypassing the chicken altogether and just using the sauce as a sauce, sometimes heated, sometimes chilled. It's odd this post showed up ... this weekend, we're going to try to make a salsa version, nice and chunky, possibly with added color (we're not sure yet). It's a fun little recipe to play around with!
LunaPierCook at 4:21PM on 11/23/07
I mentioned the riff on 9/16 on the original thread right after I made it.
Being a Bayless fan for a long time I saw the similarities. Both are truely good.
JerzeeTomato at 11:39PM on 11/23/07
We finally have some salsa made out of an adaptation of this recipe. Anyone interested can find it here.
LunaPierCook at 4:41PM on 11/24/07