Roast Chicken and Pepper Pasta (Leftover) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This pasta dish is quick to prepare and healthy too. It's ideal to make from any leftover roast chicken, while the peppers add a Mediterranean flavour. If you want to roast your own peppers, pop 3 into a hot oven until charred. Put in a sealed plastic bag, cool, peel and remove the core and seeds. Ingredients:
12 ounces farfalle pasta |
4 ounces almonds, toasted (optional) |
2 garlic cloves |
1 ounce basil |
0.5 (12 ounce) jar roasted red peppers, drained and roughly chopped |
5 tablespoons olive oil |
8 ounces roast chicken, shredded |
Directions:
1. Cook the pasta according to packet instructions.
2. Meanwhile, whiz together the almonds, garlic, basil, peppers and olive oil in a food processor to make a rough paste.
3. Season the paste well and stir into the drained pasta, along with the shredded chicken and a little of the pasta cooking water to loosen the paste a little.
4. Warm through and serve.
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