As mentioned in previous posts, the slow cooker is an indispensable tool for our busy family. We came across a simple chicken stew dish that we tried last week. As I was packing the left overs, I was feeling bad about throwing away all the luscious juice/sauce that the stew made-after all, we are in a recession! Then I had an idea. Once I took out the left over chicken, I saved all the rest of the "sauce" in a separate container. The next night, I strained it and kicked up the flavor a little more and added pasta and TA DA! Dinner number 2 in a half hour! We will definitely keep this recipe in our weekly repertoire.
In a medium sauce pan, heat olive oil and cook garlic until softened and starting to brown. Add the mushrooms and cook until releasing their juices and beginning to brown. Add strained juice and stir. Heat to a simmer. Adjust seasoning. Cook at a medium simmer until contents are reduced by a third and has thickened into a sauce. Meanwhile, cook pasta until al dente. Serve sauce over pasta.
* Note-Though I did not try this, you probably could shred the left over chicken from the legs and thighs and add them into the sauce in the middle of cooking to add a protein to the meal and use up the left over chicken.
