This is the ultimate pantry dinner; you're likely to have all of the ingredients on hand to
make at least a single batch. If you have a seafood craving, simply substitute the same
amount of canned minced clams or shrimp for the cooked chicken.
| For One | For Three | Ingredients |
|---|---|---|
| 4 cups (6 ounces) | 12 cups (18 ounces) | cooked spaghetti |
| 1 ½ pounds | 4 ½ pounds | cooked chicken, diced |
| ½ cup | 1 ½ cup | fresh parsley, chopped |
| 2 ½ teaspoons | 2 tablespoons plus | minced garlic |
| 2 teaspoons | 2 tablespoons | grated lemon zest |
| 1 ½ teaspoons | 1 tablespoon plus | dried marjoram |
| 1 teaspoon | 1 tablespoon | kosher salt |
| ½ teaspoon | 1 ½ teaspoons | black pepper |
| ¼ teaspoon | ¾ teaspoon | red pepper flakes |
| 2/3 cup | 2 cups | white wine |
| ½ cup | 1 ½ cups | chicken broth |
| ¼ cup | ¾ cup | olive oil |
| 2 tablespoons | ¼ cup | lemon juice |
Serves 6
Spray one (three) 9 x 13-inch baking dish(es) with nonstick cooking spray.
Putting the pasta together
In a large bowl, combine the ingredients and stir to combine. Transfer the mixture to a
resealable freezer bag, dividing it equally among three if you are preparing a triple batch.
Seal the bags tightly and place one bag in the refrigerator until you are ready to cook dinner.
For dinner tonight
Preheat the oven to 350ûF. Transfer the chicken and pasta mixture from the bag into the
prepared baking dish. Cover with aluminum foil and bake for 20-25 minutes or until the
chicken is heated through or until internal temperature reaches 145ûF. Alternatively, spray a
large skillet with nonstick cooking spray and heat over medium-high heat. Heat the chicken
and pasta mixture for 15 to 20 minutes until the chicken is heated through.
To freeze
Label, date, and freeze for up to 3 months. Thaw in the refrigerator before cooking as
directed above.
