Leftover protein pasta with chicken tenderloin



  • Saucepan 


  • Leftover San Remo Multigrain Protein Pasta – 75 grams 
  • Olive oil 
  • Shallot 
  • Garlic 
  • Tomato – two Roma tomatoes 
  • Baby spinach 
  • Leftover chicken tenderloin – 150-gram pieces 
  • Whole black peppercorns 
  • Dried red hot chilli flakes 
  • Basil 
  • Cooking sherry 
  • Chicken stock 


Chicken tenderloin 

  1. Place the chicken into a bag with some soy sauce and honey. 
  2. Cook in a water bath for one hour at 68 °C. 
  3. Refrigerate the meat until it’s needed. 


  1. Cook as per instructions on the packaging. 
  2. Boil salted water and add the pasta. 
  3. Cook for 12 minutes. 
  4. Drain and refrigerate to develop resistant starches. 


  1. Dice the chicken pieces. 
  2. Heat a stainless saucepan. 
  3. Add the olive oil. 
  4. Sauté the shallot and then add the tomatoes. 
  5. Sauté until fond develops on the bottom of the pan. 
  6. Deglaze with some cooking sherry. 
  7. Add in the pepper and chilli flakes. 
  8. Add the spinach leaves and cook until they are wilted.
  9. Add in some stock and then the cold pasta.
  10. Once the pasta is warmed through turn off the heat and then add the chicken and some some torn basil leaves.
  11. Give thanks to the Lord.
  12. Eat with a fork.








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