Use leftover roasted chicken or a rotisserie chicken for this easy pasta dinner with spinach and sun-dried tomatoes.
(Plus, it means a little less food waste!)
Any leftover oil can be saved and used to make a vinaigrette, or drizzled over grilled chicken.
Credit:Greg Dupree, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keely
Our favorite part about this recipe is how we cooked and incorporated the spinach.
Preheat oven to 450F.
Trim top of garlic head so that tops of cloves are exposed.
Place on a large piece of aluminum foil; drizzle with 2-3 tsp.
Sprinkle with a pinch of salt; wrap garlic in foil and seal tightly.
Place on a baking sheet.
Bake until garlic is soft, about 45 minutes.
Remove from oven; open foil, and let stand 5 minutes.
Squeeze garlic cloves from heads into a small bowl.
Cook penne pasta in boiling salted water according to package directions for al dente.
Reserve 1 cup cooking water; drain pasta over spinach.
Cook tomatoes and onion:
Heat sun-dried tomato oil in stockpot over medium-high.
Add sliced garlic, leftover roasted garlic, kosher salt, and crushed red pepper; cook 1 minute.
Finish sauce:
Add heavy whipping cream; cook until reduced slightly, about 3 minutes.
Combine ingredients:
Stir in pasta, spinach, grated Parmesan cheese, and shreddedRoasted Lemon-Pepper Chicken.
Stir to combine; add reserved pasta water gradually until pasta is saucy.
Season and serve:
Season to taste with kosher salt; serve with additional Parmesan.
