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Aug 16, 2009 02:54 PM

Got: fresh basil, leftover chicken, pasta, heirloom tomatoes, now what?

I made a wonderful chicken under a brick on the bbq last night. I have all the white meat leftover. I have some lovely heirlooms tomatoes, lots of fresh basil, great pamesan cheese and some pappadelle pasta.

Any suggestions on what to do with these lovely ingredients?


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  1. A nice pasta salad might be in order. Or cut up the chicken and tomatoes, add basil and some mayo (not a lot) just to bind the ingredients. Add some parm for flavor.

    1. I'd put some olive oil in a pasta bowl, tear or chop the chicken, chop the tomatoes, tear the basil, grate the cheese. (This is all at room temp.) Cook the pasta, drain and dump it into the bowl. I frequently make uncooked pasta sauces in the summer when I have good ingredients.

      1. Now eat them!

        You need to do very little, just dice your tomato and chicken and toss it with warm cooked pasta along some olive oil, lemon zest, salt, pepper, parmesan and torn basil.


        You could add a few pine nuts for crunch. You also could make a pesto and then toss it along with the pasta, chicken and tomatoes if you feel like it.

        1. if you don't want to combine all the ingredients in one dish:
          - get some fresh mozzarella or burrata, layer slices of the cheese, tomatoes and basil leaves on a platter, season with salt & fresh pepper, and drizzle with good EVOO (and if you want to, a bit of aged balsamic or sherry vinegar).
          - for the pappardelle, saute mushrooms, zucchini, garlic, onion & re-hydrated sun-dried tomatoes in a bit of oil, season with a pinch of salt & plenty of cracked black pepper, and toss the vegetables, chicken and pasta in a quick cream sauce (i make mine with evaporated skim milk for a low fat sauce, but whatever floats your boat...). top with torn basil & freshly grated parm.

          2 Replies
          1. re: goodhealthgourmet

            yup, if the tomatoes are fresh and ripe seriously consider them raw.

            1. re: silverhawk

              Did caprese salad for lunch yesterday. I think I will take a bit of everyone's idea and do a warm pasta with everthing at room temp just tossed in and dressed with olive oil. Pinons sound great, but I just used the last of them in pesto a few weeks back.

              I don't really want to cook anything per se, so the toss it all together is probably the best use of these nice ingredients. Thanks everyone!

          2. Make a raw tomato sauce with garlic, a piece of onion, salt & pepper, basil and olive oil. Put over pasta and add the chicken, shredded. Top with more basil leaves. Lovely!