These are basically the only edible things left. Any ideas of what to add to them to make it taste good?

just give up now if you're eating chicken from a can

this belongs in the leftovers forum

And now it's here.

I alternate between eating a can of tuna and a can of chicken every day as part of my lunch.

now lock it! it's liable to start a fight.

Chicken Pasta Salad

Recipe #94805 | 22 min | 10 min prep | add private note

By: Millie L.
Jul 1, 2004

This is a great, cool ,easy salad for lunch. You can use leftover chicken or canned. My Family enjoys it with fresh cherry or grape tomatoes and crackers. If it is not moist enough add a little more Mayonnaise. This recipe was handed down thur my husband family. I made it for my Family reunion and everyone loved it. Hope you enjoy it too.

SERVES 5 (change servings and units)


Ingredients

* 1 cup of diced cooked chicken or 1 (5 ounce) can chicken breasts
* 2 stalks celery, chopped fine
* 2 small green onions, chopped (optional)
* 1/4 cup of chopped green olives
* 1 teaspoon olive juice
* 1 1/2 cups of uncooked elbow macaroni
* 2 tablespoons mayonnaise
* 1/2 teaspoon Season-All salt
* salt, to taste
* ground black pepper, to taste

Directions

1.
1
Boil Noodles according to package directions.
2.
2
Drain noodles and rinse in cold water till cool.
3.
3
Place noodles in a large bowl and mix in all the other ingredients.
4.
4
It is ready to serve or you can chill it.

Pesto Chicken Pasta Recipe #143325

I found the original recipe in the July/August 2004 issue of "TOH" Quick Cooking magazine. It was sent in by Linda sweet of Newark, Delaware. if you want to make this even quicker, just use leftover mixed veggies. This recipe called for ziti, but I changed it to garden rotini (tri colored pasta). I left off the walnuts, but you can add them if you like. This is really a good way to use up that last bit of leftover chicken. Posted on October 30th, 2005.
by shapeweaver ©

25 min | 10 min prep

SERVES 4

* 8 ounces uncooked garden rotini pasta (or what ever pasta you want to use)
* 1 1/2 cups leftover mixed vegetables (we like peas,corn,carrots)
* 1 (14 g) envelope pesto sauce mix
* 1 tablespoon cornstarch
* 1 1/2 cups milk
* 1 cup cubed cooked chicken (you could even use shredded if you like)
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
* 1/4 cup chopped walnuts (optional)
* parmesan cheese, if desired

1. Cook pasta according to package directions; add veggies during the last 2 to 3 minutes of cooking.
2. In a small saucepan, whisk the pesto mix, cornstarch, and milk until smooth.
3. Bring to a boil; cook and stir for 2 minutes, or until thickened.
4. Stir in chicken, salt, and pepper.
5. Drain pasta and veggies.
6. Place in a large serving bowl.
7. Add chicken mixture and toss to coat.
8. Sprinkle with walnuts if desired.
9. Sprinkle with parmesan cheese if desired.

Chicken & Pasta With Marinara Sauce

OMG! You've got to try this! My DH created this 10 years ago. I forgot how wonderful it tastes. There was a time where we had this at least once a week! I'm posting this in response to someone had 3 chicken breasts and wanted a quick and easy recipe that would feed 5. This will feed five, but they will be fighting over the leftovers (if there are any!).
by Claudia Dawn

40 min | 15 min prep

SERVES 4 -6

* 1/4 cup olive oil
* 2 cloves garlic, minced
* 1 small onion, chopped
* 2 teaspoons rosemary
* 1 teaspoon basil
* 1 teaspoon oregano
* 1/2 teaspoon marjoram
* 4 chicken breasts, cut in 2 ",cubes
* 2 (14 ounce) cans delmonte chunky style stewed tomatoes
* 8 ounces pasta (my favorite is pasta ruffles)
* 1/8 cup parmesan cheese

1. In large, heavy skillet, heat the oil over medium heat until it is hot but not smoking.
2. Add the garlic and onions; sauté until golden-- about 3 to 4 minutes.
3. Add spices and chicken chunks; cook through--about 10 minutes.
4. Add stewed Italian style tomatoes to chicken/Marinara sauce.
5. Simmer while cooking pasta according to package directions.
6. Toss Marinara sauce gently with cooked pasta; serve immediately, sprinkled with Parmesan cheese.

i find if you put the ingredients of whatever it is you got left thats cookable and put it into google? you get all these recipies that you can make with just those elements. it works every time.

I have this feeling that if the OP has got a can of chicken, that they don't have Marjoram, Olives, Caper Berries, Pesto... Or am I wrong?

So this chicken in a can, is it like, a whole chicken?

When cooking pasta I just wing it.

I don't go by any real recipes.

Heat the chicken up, boil and drain the pasta, and then mix it together with this:



or this:

Yup pretty much what I do with pasta dishes.

I could make the sauces from scratch, but why? It's easier to just buy the jar.

Fucking BITCH get back into the kitchen and make my dinner, ALL FROM SCRATCH.