Working in a kitchen that has to feed a seasonal staff can have its benefits. Feeding a crowd isn’t always easy, so when the crowd dies down I’m sure you won’t be hearing any complaints from the chefs in the kitchen.
The hard part is usually that the prepping and cooking of a large staff meal interferes with the time you need to finish all of the other prepping and cooking that’s typically needed.
The solution,you ask? Integrate leftovers with easy-to-prep on-hand foods and load up on some tasty spices – now you’ve got yourself a staff meal that’s become the ultimate crowd pleaser. It’s easy to prep, toss and serve whenever you’ve got time. It doesn’t require a lot of attention, and it will keep your staff happy and full.
Staff meals aren’t always just meant for staff. I prefer to recreate some of Chef’s creations at home just to re-indulge in some of my favorites. The recipe I’ve provided below consists of leftover chicken – any style chicken will do, and I mean any. Breaded cutlets I find to be my favorite, although a leftover piece of grilled chicken is just as tasty. Only have pulled or roasted? Pull the chicken off the bone or toss in the pulled chicken as is and be confident that it can fill the place of sliced chicken strips just as easily.
The sauce is so tasty and full of flavor that it’s easy to disguise the fact that you’ve chosen to use leftover pasta. Trust me, no one will ever know the difference. Feeding a large crowd? Double the recipe and you’ve got enough for at least a dozen hungry eaters. Always top with extra cheese and be sure to enjoy as soon as it’s done.
Chef’s Southwest Chicken Pasta
Serves 6
Ingredients
3 garlic cloves, minced
1 medium yellow onion, diced
1 medium green pepper, diced
2 tablespoons olive oil
1 tablespoon dried oregano
1 teaspoon dried thyme
1 teaspoon ground coriander
1 teaspoon smoked paprika
1 1/2 teaspoons ground cumin
1/2 teaspoon chipotle chili powder
3 scallions, thinly sliced, greens and whites separated
1 lime, juiced
1 pint heavy cream
2 cups shredded cheese such as cheddar, pepper jack, Monterey Jack
1 pint grape tomatoes, quartered
1/2 bunch cilantro, roughly chopped
4 cooked chicken breasts, cut into strips
1 lb dried penne pasta
- In a medium sized pot sauté the garlic, onion, the whites of the scallions and the green pepper on medium heat until translucent and soft. Add the oregano, thyme, coriander, paprika, cumin and chili powder; stir to combine. Add the pint of heavy cream and salt and pepper to taste. Bring to a low boil then reduce heat to a simmer. Reduce by half, stirring occasionally to prevent sticking; about 10-12 minutes.
- While the sauce is reducing, cook the pasta according to the package directions. Drain and set aside.
- After the sauce has been reduced by half, remove from the heat. Stir in 1 cup of the shredded cheese until melted. In an oversized pot or bowl add the pasta, sauce, tomatoes, cilantro and the cooked chicken strips. Stir well to combine. Top with the remaining cheddar and scallions. Serve immediately.
Kayleigh Van Vliet Baig was born and raised in Riverhead, where she lives with her husband Tahir and their two dogs.Kayleigh is in her third season as Sous Chef at a private kitchen in Southampton. Not only is she second in command but her main focus is on creating, preparing and executing cold dishes such as salads, hors d’œuvres, appetizers, canapés, pâtés and terrines. Kayleigh has been in the culinary industry for the last 15 years, working her way up in kitchens on the East End. She also is a personal chef.Look for In the Kitchen with Kayleigh every Saturday on RiverheadLOCAL.com.Got questions? Recipes? Ideas? [contact-form-7 id=”27493″ title=”Write to Kayleigh”]
