With leftover some roasted chicken, turkey meat, and both parsley; I decided to make a new dish with macaroni to finish off the macaroni and get a new packet. This is a simple meal and using garlic lemon juice, and butter. I am a fan of chili. I have added chili flakes to my bowl as seen above.
Why garlic lemon butter sauce? Garlic lemon butter sauce will brighten the pasta, give pasta a rich and savoury sauce when added butter. To me it’s easy quick versatile where the balance of buttery richness, savoury garlic and acidity lemon juice bringing the leftovers turkey and chicken meat into a fragrant, robust new dish and special. For colours I have added curly parsley and a must chili flakes.
My meal looks beautiful in the blue bowl, has yellow macaroni, off white cooked turkey and chicken meats, green from parsley and red from chili flakes. Let’s cook and be joyful for the first day of New Year.
Ingredients
200-250 g macaroni
180 g turkey meat, cut to bite size
180 g roasted chicken, cut to bite size
60-80 g butter, cut into cubes or pieces
2 Tbs minced garlic
3 Tbs lemon juice
some curly parsley
some flat leaf parsley
salt
pepper
a dash of white wine (OPT)
Method
Cook Macaroni
Fill a large pot with enough water and bring it to a vigorous, rolling boil. Once boiling, add 1 Tbs of salt. Add the macaroni to the boiling, salted water. Stir the macaroni immediately and occasionally during the first few minutes to prevent it from clumping or sticking together. Cook for about 8-10 minutes.
I would take out two macaroni to eat at 8 minutes before the time is up; to check for al dente. If not al dente, cook a further 2 minutes until it’s tender but still firm to the bite. Drain macaroni in a colander and do not rinse it, as the starch helps sauce cling to the pasta. Reserve 1 c of pasta water just in case needed more sauce.
Meantime, melt 60 g butter first in a saucepan over low heat. Add garlic and salt and cook for 1 minute. Then add lemon juice. Season with pepper. Next add turkey and chicken meat, the remaining butter 20 g and 1/4 c of pasta water, cook to warmed up the meat for 3-5 minutes. Now add in macaroni and toss to mixed well everything.
Spoon onto bowls, scatter some of both parsley and sprinkles chili flakes if using. Enjoy with a glass of Pinot Grigg!!!
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