Using up Leftovers

My mother came to visit last weekend, and while she was here, she bought us a cooked rotisserie chicken from my grocer's deli department. It was $3.99 for a whole, cooked chicken! I can't do much better on raw chicken! I created this recipe to use up the rest of the chicken leftover from her visit. Also, she takes 1/2 & 1/2 in her coffee, so I had leftovers of that as well. Feel free to use milk in its place in this recipe.

Chicken & Pepper Pasta

What You Need:

• 2 cups leftover, cooked chicken, skin and bones removed
• 2 cups pepper strips (I used sweet banana peppers, but bell peppers would add more flavor)
• 1 large onion, sliced into thin strips
• 2 cloves of garlic, minced
• 2 Tbsp olive oil
• salt & pepper to taste
• 1 cup 1/2 & 1/2
• 1 cup shredded mozzarella cheese
• 4 cups cooked pasta (I used torchiette)
• 1/2 cup sliced scallions for serving (optional)

How it's Done:

1. Heat oil over medium heat on stove top. Add peppers and onion and saute until the vegetables are soft and fragrant. Add the garlic and chicken. Salt and pepper to taste. Once heated through, stir in the 1/2 & 1/2 and shredded mozzarella. Cook and stir until melted and thickened.
2. Serve over pasta, topping with scallions if desired.

This post is linked to Tuesday Tag-Along and Tempt My Tummy Tuesdays.