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Take Two: Spaghetti with Dijon Cream Sauce

April 3, 2010

Here is the second recipe in the first edition of my leftovers makeover series. This tastes complicated, but is little more than throwing together a little bit of this and a little bit of that. The ingredients are more like guidelines; add as much or as little as you want.

If you have plenty of leftover roasted asparagus, by all means use that in this recipe. The roasted flavor would add a wonderful layer to this dish. I didn’t have any leftover, so I boiled uncooked asparagus with the pasta until it was crisp-tender. This dish would also be good with other veggies, like fresh tomato (added at the end) or red bell pepper (sauteed until soft with a bit of olive oil).

Spaghetti with Dijon Cream Sauce

1 cup leftover pork or cooked chicken, cut into bite-sized pieces
3/4-1 cup leftover sauce
1/2-1 cup leftover roasted asparagus or uncooked asparagus, chopped into 1-inch pieces
Uncooked spaghetti (enough for 2)

Boil spaghetti according to package directions in a large pot. In the meantime, warm the leftover sauce, chicken, and roasted asparagus in a small saucepan until heated through. If using raw asparagus, add it to the pasta water 5 minutes before the spaghetti is done. Drain pasta and return it to the pot. Add warmed up sauce, and stir to combine. Serve and enjoy!

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