Chicken, Lime and Chilli Penne |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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You will need 1 small barbecued chicken for this recipe. Ingredients:
350 g dried mini penne rigate |
1/4 cup olive oil |
2 small red chilies, deseeded, finely sliced |
2 garlic cloves, finely chopped |
4 green onions, thinly sliced |
3 cups cooked shredded chicken (see tip) |
1 teaspoon finely-grated lime rind |
2 tablespoons lime juice |
1/4 cup chopped fresh coriander leaves |
Directions:
1. Cook pasta in a large saucepan of boiling water, following packet directions, until tender. Drain.
2. Meanwhile, heat oil in a large frying pan over medium-high heat. Add chilli, garlic and green onions. Cook, stirring, for 1 minute. Reduce heat to low. Add chicken, lime rind, juice and pasta. Season with salt and pepper. Simmer, stirring, for 4 to 5 minutes or until heated through. Remove from heat. Add coriander. Toss to combine. Serve.
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