Roast Chicken Penne Pasta

Use up your left over roast chicken with this super easy "take to work lunch"

15 - 20

minutes

10 - 12

minutes

2

servings

Ingredients

Method

  1. Cook the pasta according to the instructions on the packet, drain, cool and set aside.

  2. In a large wok style pan add a glug of olive oil and throw in the sliced shallots, garlic and red peppers and cook over a medium heat until they become soft, season with salt and pepper.

  3. Throw in the shredded chicken and add a splash of water then add the capers and olives and stir well. Finally throw in the cooked pasta and give the pan a shake.

  4. When everything is pipping hot add the baby spinach and shake the pan again, season woth slat, pepper and olive oil and serve or chill down and pop into containers to take to work for lunch

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