Leftover Chicken Pasta
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 150 g Pasta
- 180 g Leftover cooked chicken (chopped)
- 0.5 tablespoons Olive oil
- 100 g Light cream cheese
- 60 ml semi skimmed milk
- 100 g Sweetcorn
- 45 g Spinach
- 20 g Parmesan (grated)
Method
- Add 150 g Pasta to a pan of boiling water and cook for 10 minutes.
- Heat 0.5 tbsp Olive oil over a medium heat and add 180 g Leftover cooked chicken. Cook until starting to brown, about 5 minutes.
- Add 100 g Light cream cheese and 60 ml semi skimmed milk. Cook until the cheese has melted, stirring regularly.
- Add 100 g Sweetcorn, 45 g Spinach and 20 g Parmesan. Continue stirring until the spinach has wilted.
- Drain the pasta and reserve a little pasta water. Add the pasta and reserved water to the chicken mixture. Mix well so that all the pasta is coated. Season to taste.