ROAST CHICKEN AND PEPPER PASTA (LEFTOVER)
This pasta dish is quick to prepare and healthy too. It's ideal to make from any leftover roast chicken, while the peppers add a Mediterranean flavour. If you want to roast your own peppers, pop 3 into a hot oven until charred. Put in a sealed plastic bag, cool, peel and remove the core and seeds.
Provided by English_Rose
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook the pasta according to packet instructions.
- Meanwhile, whiz together the almonds, garlic, basil, peppers and olive oil in a food processor to make a rough paste.
- Season the paste well and stir into the drained pasta, along with the shredded chicken and a little of the pasta cooking water to loosen the paste a little.
- Warm through and serve.
Nutrition Facts : Calories 552.4, Fat 23.5, SaturatedFat 4.1, Cholesterol 25.9, Sodium 611.5, Carbohydrate 66.3, Fiber 3.6, Sugar 1.6, Protein 18.2
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