Almost everybody has leftover adobo sauce as the next best thing to have after a Spiced Filipino Adobo with Chicken, is the Left-over Chicken Adobo Sauce Pasta. Easy and super-tasty!!
This will be a short post as it involves using leftovers. But in real life don’t we all make a new creation with left overs. If not you should start immediately. Here is a shortlist of my what to do with left-overs creations:
- Leftover rice turns into fried rice or Turkish Meadow Soup: Yayla Çorbası.
- Chicken into Easy Circassian Chicken.
- Leftover chocolate cake into Crescent Moon Shaped Muffins.
- Meat chunks into Talas Borek
Adobo chicken recipe provides all the details about how to prepare the sauce all you need to do to use the left over sauce is to adjust the thickness. You can either use the pasta sauce to make it more liquid or use a teaspoon or two starch to make it thicker.
Our abode sauce was not thick enough so I just added a tablespoon of starch and dissolved it in double the amount of cold water before adding it to the main sauce.
We had only the sauce as a leftover. If you happen to have some of the chicken too just shred it using two forks or a knife and add back to the sauce so everyone can have a share.
Cooked the pasta to al dente, drained and mixed it with the adobo sauce until well coated. Garnished with fresh chopped parsley.
My kids loved it and had seconds, what else can I ask for. Meal ticked!
Left-over Adobo Sauce Pasta
Ingredients
Sauce
- leftover Adobo
- 1 tablespoon wheat starch optional
- 2 tablespoons cold water
Pasta
- 500 grams pasta
- 2 teaspoon salt
- 1 tablespoon butter
Instructions
Pasta
- Start cooking the pasta when the sauce is ready or almost ready.
- Fill a large tall pan with water, up to 3/4’s of the pot and bring to a boil with big bubbles rolling all over the top.
- Add about two generous teaspoons of salt. Wait for the bubbles again.
- Add the dry pasta. Mix and make sure the pasta is fully covered by water. Mix often when you have just added the pasta so the pasta does not stick to each other. Then mix occasionally. Cook around 8-10 minutes. Taste a few to check. The pasta should be soft on the outside with a little stiffness in the middle which is called al-dente.
- Drain when ready, save a cup of the pasta water for adjusting the pasta sauce thickness if necessary. Do not rinse.
Sauce and Assembly
- If you have leftover Adobo chicken finely shred it using two forks or a knife. Add it back to the sauce.
- Heat up the left-over sauce. Make sure the bay leaves are already out.
- If the sauce is too thick add some pasta water and mix to blend.
- If the sauce is too thin, dissolve a tablespoon of wheat starch with 2 tablespoons cold water in a separate small bowl and add to the sauce. Mix and cook until the sauce thickens.
- Pour the sauce onto the pasta. Also, add a tablespoon of butter. Mix until the butter melts and the sauce coats the pasta.
- Serve while still warm. Garnish with fresh chopped parsley.
Notes
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