Italians are frugal cooks. There is always a pot of soup stock and sauce ready to do whatever it takes to put dinner on the table every single day. And, often the use of leftovers is mandatory.
Not only is using leftovers frugal but adds extra flavor. Many dishes, sauces and soups, build up flavor over time. Now, when it comes to using leftovers...time is crucial. Cooking frugally is about being wise. Using leftovers means making the most of them in good time and never use anything that has not be properly refrigerated.
Most often 'tetrazzini' is baked/served casserole style but you can use a deep skillet on the stove top as well. For this dish, roasted chicken thighs from the previous day were used: de-boned and skin removed. The chicken meat was cut into strips and sauteed in olive oil with chopped onion, garlic and sun dried tomatoes.
To that, both green and dark olives were added as well as 1/4 cup of chicken stock and 1/2 jar of leftover chunky tomato sauce. While the sauce simmered, linguine pasta was boiled and a green salad fixed.
* Suggestion: if you prepare the 'white sauce' version either on the stove or in the oven, toss on top a few dried bread cubes and grated Parmesan before serving.
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