[caption id="attachment_117" align="aligncenter" width="414" caption="Capellini with Chicken and Mushrooms"][/caption]
Remember that roasted chicken? Well, half of it was still sitting in the refrigerator at lunch time! I removed the breast and cut it into chunks. Then I sliced up a couple of large crimini mushrooms. Meanwhile, a pot of salted water went onto the stove, and when it reached a boil, I tossed in some capellini.
I sautéed the mushrooms with some butter, olive oil, and minced garlic until the mushrooms were nicely colored, then deglazed the pan with about a tablespoon of chardonnay. I added the chicken and cooked until the mushrooms were done and the chicken was warmed. Then I added about a quarter of a cup of crème fraîche and reduced until the sauce was nicely thickened.
By then, the pasta was ready, so I drained it and tossed it with the chicken and mushroom sauce. A bit of minced parsely finished the dish.
So far, that chicken has produced dinner for two and lunch for two, and there's still a leg quarter and the rest of the carcass remaining.