One of the pleasures of cooking at home is discovering that yesterday’s dinner can become something entirely different today.

After a roast chicken dinner, I found myself with half a chicken still sitting in the fridge. There was plenty of meat left on it, but not really enough for another roast meal. The obvious answer was pasta.

A packet of penne, a handful of mushrooms and some cream were enough to get things started. The mushrooms were sliced and cooked gently until softened before a little of the leftover roast chicken gravy was stirred through. That gravy turned out to be the secret ingredient, bringing all the flavour of the original roast into the sauce.

There wasn’t quite enough cream in the refrigerator, so a spoonful or two of sour cream joined the party. The combination worked beautifully, adding a little tang and richness without making the sauce too heavy.

The roast chicken was stripped from the bones and folded through the sauce just long enough to warm it through. Once the penne was cooked, everything was tossed together and served with a generous grinding of black pepper.

The result was exactly the sort of meal I enjoy most: simple, economical and surprisingly satisfying. Nothing fancy, no complicated techniques, and certainly no special trip to the shops. Just a handful of leftovers transformed into a comforting winter dinner.

It’s a reminder that some of the best meals are not carefully planned recipes at all. They’re simply the result of opening the fridge, seeing what is available and letting common sense take over.

And perhaps that’s what home cooking is really about.

Recipe: Creamy Chicken and Mushroom Penne

Serves

2–3 people

Ingredients

• 250 g penne pasta
• Meat from approximately half a leftover roast chicken, shredded
• 250 g mushrooms, sliced
• 150 mL pouring cream (approximately)
• 2–3 tablespoons sour cream
• ½ cup leftover roast chicken gravy
• 1 tablespoon olive oil
• Freshly ground black pepper
• Salt to taste (if required)

Method

1. Bring a large pot of salted water to the boil and cook the penne according to the packet instructions, approximately 10–12 minutes.
2. While the pasta is cooking, heat the olive oil in a large frying pan over medium heat.
3. Add the sliced mushrooms and cook for 6–8 minutes, stirring occasionally, until softened and lightly browned.
4. Stir in the leftover roast chicken gravy and allow it to simmer for 1 minute.
5. Add the cream and sour cream, stirring until combined. Simmer gently for 2–3 minutes.
6. Add the shredded roast chicken and cook for a further 2–3 minutes until heated through.
7. Drain the pasta and add it directly to the sauce. Toss until the pasta is evenly coated.
8. Season with freshly ground black pepper and salt if required.
9. Serve immediately.

Total Time

Approximately 25 minutes

Notes

The leftover roast chicken gravy is what makes this dish special, carrying the flavour of the original roast meal into the sauce. The sour cream provides a slight tang and helps stretch a limited amount of cream without sacrificing richness.