Citrus & Herb Chicken From Kebabs to Pasta

I love it when one meal can turn magically into another two or three completely different options and I love it even more if I don't have to think to hard to prepare them. It's kind of like dressing up your favorite outfit with different accessories.

I didn't even bother to make a side dish of rice or even a salad to go with the original Citrus & Herb Chicken Kebabs.   In addition to the usual fresh herbs, whole cremini mushrooms,  wedges and slices of sweet red peppers and sweet onions, there are a couple of surprises...

First - a few slices of preserved lemon hidden between the chicken & peppers.

Then instead of garlic, I used finely chopped garlicscapes in the marinade, in addition to the juice & zest of lemon, lime & orange plus fresh herbs.  It was a perfect dinner, even without sides.

Luckily, I made double the portions and was already thinking ahead to brunch/lunch/dinner ideas for the leftovers.  Three options - frittata which would have been perfect, but we just had one the day before; salad with a citrusy vinaigrette - which was rejected by my Honey but would have been a great choice or a pasta.   And the winner goes to...

Fiorelli (my latest favorite short pasta) with the addition of extra preserved lemons, a pinch or two of crushed red chili peppers, a drizzle of white wine and Garlicscape Pesto and lots of grated Parmigiano-Reggiano cheese.  This ended up being our Dinner Day Two.

Oh... and lunch, Day Three, cold pasta salad with a light vinaigrette of white wine vinegar, good olive oil and a dollop of Kozlik's Balsamic Fig & Date Mustard.

Unfortunately, there's none left to try for meal number four... What would you choose?