The Mad Scientist's Pasta Cacciatore con Pollo e Pomodoro

This turned out to be both an innovative and inspired way to use up some 'leftovers'. The Mad Scientist had a large quantity of the luscious sauce from the Chicken Cacciatore together with two drumsticks of chicken and a small quantity of the now-famous pureed roasted Vegorama.

The chicken meat was stripped off the bone and shredded and combined with the leftover sauce, Vegorama, some extra pitted Kalamata olives sliced in half and some finely sliced sun-dried tomatoes. The sauce was mixed to an even consistency and warmed and then mixed through some cooked spirali pasta (three cups of dried pasta to be exact). The finished pasta was served with some freshly grated parmesan cheese on top.

The end result was amazingly good. There was a lovely rich underlying chicken stock flavour to the Cacciatore sauce and all the ingredients complemented each other very well.