The perfect way to use up leftover chicken and vegetables from the Sunday roast in an easy midweek meal, ready in minutes.
Serves 4
Ingredients
cooked chicken, shredded
cooked green beans
dried pasta
olive oil
4 heaped tbsp green pesto
parmesan, grated
Method
– Bring a pan of salted water to the boil. Add enough dried pasta for four people, and cook according to the packet instructions.
– Drain the pasta, reserving the cooking water.
– While the pasta is cooking, heat a small amount of olive oil in a pan, and add the shredded cooked chicken and green beans, heating until thoroughly warmed through.
– Stir in the pesto and add a couple of ladles of the pasta water to create a sauce.
– When the sauce is nice and hot, throw in the cooked pasta and mix everything together, adding a little more pasta water if you think it needs it.
– Grate a generous amount of parmesan into the pasta before serving.