Monday Macaroni this week featured some leftover chicken… How delish!
The first thing I did was saute some onions and leek in olive oil. I bet you thought I was going to say onion and garlic in butter. Hah! I tricked you! Really, I used olive oil because we were out of butter.
When it was smelling good, I added in 1/2 cup of chicken broth.
I let it come to a boil and then added in 3/4 cup of the cream from the top of the milk, some thyme, salt, and a few splashes of lemon juice.
When it was all nice and warm, I added in leftover roasted chicken.
I turned the heat up a bit, and let the chicken warm up.
It was perfect served over macaroni!
Although it had some onions in it, this dish really needed a salad with it. What kind… hmm…. Dandelion Greens!
I whipped up a quick dressing by chopping up some garlic and leeks…
… and mixed it with a 1:1 ratio of olive oil and rice wine vinegar and a bit of salt.
Topped with dried cranberries, it was a good mix of bitter and sweet.