Got a small amount of leftover roast chicken? Need a speedy but delicious recipe? Then this Easy Leftover Roast Chicken Pasta is for you! Chicken + bacon + peas + garlic + cream + pasta – and all on the table in under 15 minutes. You KNOW this is going to be a winner! (No leftover roast chicken? Just use ready cooked chicken from the supermarket.)
Start by putting the pasta on to cook – by the time it is cooked the sauce will be ready. Cook according to the packet instructions or your own preferences.
Put a large frying pan over a high heat and heat for 1 minute. Put the lardons straight into the dry pan (no oil needed) and fry for 2-3 minutes until golden brown, stirring frequently.
Turn the heat right down and add the garlic. Fry for 1 minute, stirring frequently.
Add the chicken, cream, gravy (if using), salt and pepper. Then increase the heat to medium and cook for 3 minutes or until the sauce is bubbling and the chicken is piping hot all the way through. Stir occasionally.
Add the frozen peas, give the sauce a good stir, then cook for 1 more minute.
Drain the pasta when cooked and add to the sauce along with a little of the pasta cooking water – just enough so the sauce is to your preferred consistency. Stir through to combine thoroughly.
Serve with a sprinkle of parmesan grated on top and/or a simple green salad on the side.
Not suitable for freezing.
Nutrition information is approximate and meant as a guideline only.