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This is a quick and easy garlic chicken pasta recipe - use leftover cooked chicken from your roast to give you a second family meal.
It's amazing how economical a chicken becomes if you have a roast dinner off it one day and then make a second meal.
If you boil the carcass after you've finished you can make a chicken stew and add some herby dumplings to make a third meal!
You can use fresh chicken if you like - instructions at the bottom of the recipe.
You can try a sample lesson to help you decide if the Herbal Academy of New England is the right choice for you - follow the link below.
Cook the pasta in a large pan according to the instructions on the pack.
Cook the garlic in the oil until soft - about 2 or 3 minutes.
Tear the chicken into very small pieces and add to the garlic. Fry for 1 or 2 minutes to heat through.
Drain the pasta and reserve some cooking water - about a cup.
Return the pasta to the large pan.
Tip in the cooked garlic and chicken mixture.
Stir in the cream, basil and parmesan.
Mix the whole together with wooden tongs or a spoon - if it looks a bit dry, then stir in some of the cooking water to make a creamy sauce that coats the pasta. Just add a tablespoon or so at a time until you get the consistency you want.
Serve immediately into hot bowls with extra parmesan if you like.
I like some garlic bread to serve too.
If you want to use fresh chicken in this recipe, then one chicken breast would be enough - chop very small and cook for about 5 minutes with the garlic instead of just 1 or 2 minutes to warm through.
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By Liz Alderson
This simple chicken pasta recipe is a great way of getting a second meal out of leftover roast chicken. You'll be amazed at how tasty it is.
Prep Time: 10 minutes
Cook time: 10 minutes
Yield: 4
Main Ingredient: pasta, chicken
