What resulted was inhaled by my family, used up several leftover ingredients from other meals that was in my fridge, and I had to quickly hide the leftovers so they could be frozen to use for dinner next week on a night I don't feel like cooking.
I give you... OMG Chicken with Pasta (named by #3):
6 boneless, skinless chicken breasts cut into cubes
2 medium leeks, chopped
½ cup finely diced yellow onion
Large package of sliced mushrooms
16 oz Chicken Stock
white or blush wine
2 packs of chicken or turkey gravy
1 package baby carrots (chopped or whole depending on preference)
1 or 2 packages baby spinach
3 or 4 small potatoes, cubed
1 can pimentos (optional)
Minced garlic
Freshly ground pepper (to taste)
Freshly ground kosher salt (to taste)
Tastefully Simple Dried Tomato & Garlic Pesto Mix (to taste, and optional)
Dried parsley
1 Package Riccioli pasta
In a large deep electric frying pan sauté chicken and carrots with a drizzle of olive oil, salt (sparingly), pepper, and minced garlic to taste. Cook until just starting to color and add everything else except the pasta. Turn heat up to high (on gas stove) to get a little burn on everything and then add the Chicken stock and about a splash or two of wine. Let it reduce and add more stock and more wine. Continue to reduce. Add half a packet of chicken gravy to tighten it up. Reduce and let simmer for a few minutes.
Remove ingredients from the electric fryer, put in a casserole, cover and place in a warm oven. Start cooking the pasta according to the instructions on the package.
With the drippings in the electric fryer, use the chicken stock, wine, flour, minced garlic and other desired seasonings to make more gravy. Make as much as is needed for the number of people you are serving. My family is of the opinion that the more gravy, the better.
Pour additional gravy over the contents of the casserole, return to the oven until pasta is finished. Serve Chicken over pasta. Hide the leftovers (if any).