CHICKEN AND TOMATO FUSILLI
A great way to use up leftover roast chicken. To save time I make the tomato and basil sauce the night before so it takes just 15 minutes to get to the table. A great weekday supper!
Provided by theflat
Time 1h30m
Yield Serves 4
Number Of Ingredients 14
Steps:
- Make sauce - fry the onion and garlic until soft, add the wine and vinegar and fry until nearly evaporated. Add the tomatoes, chilli flakes, Sugar, Salt and Pepper and simmer for 1 hour. Add torn basil leaves and mozzarella.
- You can make the sauce up to a day in advance and store in fridge then reheat, or alternatively freeze for up to three months
- Cook fusilli according to instructions and drain. Add to sauce
- Stir through roast chicken and serve topped with Parmesan and rocket salad
- For more of my recipes please visit my blog http://www.jamandclottedcream.blogspot.com
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