Recipe

Turn your leftovers into a delicious family meal.

Serves: 2 people   |   Prep time: 10 minutes   |   Cooking time: 10 minutes

Italian   |   Main

  

Ingredients

• Approx. 180g/½ Leftover Roast Chicken
• 200g Penne Pasta
• 1 Chicken Stock Cube
• 1 Red Onion, finely chopped
• 400g tin Chopped Tomatoes with Herbs
• 3 Garlic Cloves, minced
• 2 tsp Paprika
• 20ml Olive Oil
• 50ml Chestnut Mushrooms, sliced
• 50ml Double Cream

  

Method

1. Cook the pasta in some salted, boiling water, as per directions on the pack.
2. Heat the oil in a medium saucepan, sauté the onion, mushrooms and garlic for a couple of minutes to soften.
3. Add the paprika, crumbled chicken stock cube and the tomatoes and bring to the boil, then simmer with the lid on for 5 minutes.
4. Add the chicken and the cream and cook for 6-7 minutes until heated through.
5. Drain the pasta, then mix with the tomato and chicken and serve immediately.
6. Great served alongside some parmesan shavings.