I’m always scrambling at the last minute to find something to bring to a barbecue or potluck. No longer! With all the pieces of chicken I have after making bone broth, I can whip up a delicious concoction for food-sharing events, from grill nights to picnics. Veggies, vegans or those not trying to use up chicken scraps: this is great with tempeh!

Things you need:

• a bag of penne pasta
• 1-3 cups chicken &or tempeh. Use as much as you have on hand or are tying to use up.
• ¼ cup sesame oil.
• 2-4 cloves garlic, chopped finely (adjust to taste).
• 2 teaspoons salt (adjust to taste).
• 1 tablespoon curry powder or a mix of cumin, tumeric, ginger (freshly grated or powder), cayenne and coriander.
• ½ – ¾ cup dried fruit. Use what you have on hand. Cranberries, raisins or chopped apricots work well.
• ¾ cup of a green plant. Basil (coarsely chopped) or blanched broccoli or kale work well.

What to do:

• Is your chicken already cooked? If not, cook it.
• Boil the pasta (according to directions). Drain and rinse with cool water.
• Combine everything.
• Stir.
• Taste.
• Add more of any ingredient to taste. (usually oil, salt or spices).
• Enjoy!