Another pasta dish, from our family favourites! My kids will virtually eat anything with pasta so it’s a great way to get meat/protein in to them! This time we mixed up lovely roast chicken left over from the day before roast dinner. I’m all for using up leftovers in a creative and yummy way!
Time to prepare: 5 mins
Time to cook: 10-15 mins
What I used:
1 x onion
2 x Cloves of garlic
1 x pepper
A few mushrooms
A few cherry tomatoes
Approx 4 spring onions
Tomato purée (a good squeeze)
1 x chicken stock cube
1/2 pint stock made from the chicken carcus the night before
Dried thyme (about a tea spoon)
Leftover roast chicken (all that we had left!)
1 x 500g bag of dried pasta (any would do)
Optional: as always grated cheese!
What I did:
First of all I chopped up the onion and garlic and fried this on a medium heat until softened. Meanwhile I brought some water to the boil in a large saucepan and put the pasta in to cook.
Then I chopped up the peppers, mushrooms and spring onions and added these to the onion and garlic in the frying pan. This was then fried for a couple of minutes.
After the peppers, mushrooms and spring onions had softened I added the cherry tomatoes and tomato purée.
Then I added the chicken stock and chicken oxo cube.
Lastly the leftover chicken and dried thyme was added and this was all stirred in well. The sauce was then left to cook for about 5 mins to ensure the chicken was completely heated through.
When the pasta was ready this was drained and added to the sauce and stirred in well.
Gorgeous, gorgeous, simple pasta!
Let me know if you make this or something similar!