Since I have more time than usual on my hands, I've put extra effort into my creativity in the kitchen. Over the weekend, Jake and I made some delicious chicken parmesan and with just the two of us, we typically have a decent amount of left overs. And there is nothing that I love more than being able to re-purpose left overs for another great meal. After an extensive online search of how to use the chicken, I became inspired to recreate my favorite dish from Noodles & Co.
Amazingly, I had all the necessary ingredients (sort of) to make truffle mac & cheese. If you've never had truffle oil before you are missing out. It's delicious but a little bit goes a very long way. I took the recipe from this blog and adjusted it a bit.
Truffle Mac & Cheese with Chicken
- 2 cups pasta
- 1 tablespoon truffle oil
- 1 3/4 cups chicken or vegetable stock, warmed
- 1/2 cup parmesan cheese, finely grated
- 1 tablespoon flour
- 1/2 block cream cheese
Cook the pasta according to the package. Drain the pasta, place in a bowl and toss with truffle oil.
Cut pre-cooked chicken into bit size pieces, warm in skillet or in microwave. Set aside.
In a sauce pan, heat the stock on medium. Mix together the parmesan and flour, so that the flour coats the parmesan. Add to the stock and stir until the cheese has been melted and it thickens slightly. Add the pasta and cream cheese and stir until the cream cheese is completely melted.
Pour pasta and cheese mixture over chicken and mix gently. Add freshly, grated parmesan. Serve and enjoy!
It was delicious and thankfully there are still leftovers!