This is one of our new family favorites when it comes to leftover roast chicken -its a simple, quick and delicious recipe and the combination of the escarole and the goat cheese is really wonderful.
makes two large servings
3 tablespoons olive oil
3 tablespoons unsalted butter
1/2 cup finely chopped shallots
1 tablespoon finely chopped garlic
1/2 pound orecchiette
3 cups roughly chopped escarole
freshly ground black pepper
1 cup shredded leftover roasted chicken
3 tablespoons grated Parmagiano Reggiano, plus more for serving
1 ounce fresh herbed goat cheese
Put a large pot of water on to boil over high heat.
Heat the oil with the butter in a Dutch oven over medium heat. Add the shallots and the garlic, reduce the heat to medium low, and cook, stirring occasionally, until the shallots are tender, 5-7 minutes. Meanwhile, add the orecchiette to the boiling water, and cook until al dente. Add the escarole, and salt and pepper to taste to the Dutch oven, raise the heat to medium, and cook until the escarole is just wilted. Stir in the chicken and the Parmagiano, and the orecchiette as soon as its ready. Season with more salt and pepper to taste. Serve with some crumbled goat cheese on top and additional Parmigiano.