After the Rain, Comes the Paprika-Chicken Pennette: a Rainy Day Leftovers Plan

Is the title an excuse for the terrible rainy day lighting? Well, perhaps. However these really were leftovers-turned-masterpiece. I diverge.

If you're new here, you may not know this yet, but one of my top hobbies I am utterly passionate about is the re-purposing of pretty much any leftover ingredient into something grand. Giving a second life to any ingredient (ahem, or a second chance to a person) is always a yes. We live in times where people not only need to consider re-purposing, but learn how to make it part of their daily lives. Wasting has never been cool. But now it's down-right idiotic.

If you'd like to live in a world where your children can go to the grocery store without worrying about food supply shortages (read up facts about 2040 predictions if you want to stay up all night), it all starts in your kitchen. Cheers to your new motto:

Re-purpose, don't waste, transform, less beef. Okay great.

You will need,

Butter (2 tbsp)

Pasta (I chose pennette and used half the pack so around 300g)

Garlic (4 cloves, minced)

Flour (2 tbsp)

White wine (or chicken broth if you don't have any, 1/2 cup)

Chicken broth (1 1/2 cups)

Paprika (2 tbsp, if you have smoked paprika, go nuts)

Milk (about 1/2 cup)

Lemon juice (a squeeze)

Sea salt

Black pepper

I got the idea from this blog, I simply used leftover chicken instead of making it from scratch- and as always changed a couple of details, but always give credit!

And lastly yes, it is always when you decided not to coat your nails with a beautiful manicure that you end up taking pictures. I believe it is one of the laws of womanhood, nothing can be done.

A few easy steps,

1. Cook pasta in salt water and drain. Toss with oil to keep the noodles separated while the sauce cooks.

2. In a medium skillet, melt butter over medium heat and add garlic. Toss until fragrant, 30-45 seconds.

3. Add the flour and stir: it will reach the desired, uniform-looking consistency within 2 minutes.

4. Add the wine and give it a minute to start sizzling out.

5. Slowly stir in the broth in 2 or 3 takes. Then, add in the milk and paprika.

6. Stir until desired consistency (if it coats the back of a spoon and does not drip too fast when scooped, you're safe to remove from heat).

7. Toss pasta, sauce and shredded leftover chicken together. Season with lemon juice, sea salt and tons of black pepper- enjoy!