Guess what? It’s another leftover day and this time it’s not coming from the freezer, it was from our leftover roast chicken dinner. I have a question, in your household when you have roast chicken for dinner, are the chicken breast parts always your leftover? Because in my place, that is the case and it just so happens there are three of us, I choose the thigh parts first, my wife love the wings and backbones while my daughter opts in for the leg section, there is no one left to eat the chicken breasts. I guess you would understand since this is the least juicy and tasty part of the chicken, so it is always picked up last. I think a lot of us would agree that if not done correctly, this can be the most boring part of the chicken, unlike the other parts I mentioned, even it does not end up great, it’s hard to make those wanted parts bad.
Don’t get me wrong, chicken breast can be a good ingredient but for some specific dishes like the Taiwanese Breaded Chicken which tastes to good, you won’t even know you are eating the breast part; it also goes well with Tom Yum, as it absorbs flavour and its texture is perfect for soups; as well as in Butter Chicken or any saucy dishes. Today our recipe is another way of reusing this unloved chicken section, another way of giving life to this unwanted part, making it stand out by cooking it with pasta and cream.