LEFTOVER ROAST CHOOK AND PESTO PASTA


Leftover roast chook and basil pesto pasta

Serves 4

If I’m ever stuck thinking about what to cook for dinner, this is one of the first things that come to mind. It goes so far, it’s light, and it takes no time at all.

Especially efficient if you’ve got leftover roast chicken (made with our recipe no doubt). Use the leftover basil and garlic you used to make the chicken rub for your pesto as well as some dried spaghetti and you’ve got yourself an amazing meal for dinner.

Serve with a little extra grating of parmesan cheese and a season of salt and pepper.

Equipment needed

Chefs knife, chopping board, large pot, measuring cup, cheese grater, and tongs.

Ingredients

250-500g leftover roast chicken

1 cup Basil Pesto

500g dried spaghetti

Salt and pepper

Extra virgin olive oil

Parmesan cheese

Method

Step 1: Slice your leftover chicken into small cubes and set aside in a bowl.

Step 2: Place a pot of boiling water on the stove and generously season the water with salt. Cook the pasta per packet instructions - should take about 12 minutes.

Step 3: While the pasta cooks away, whip up your pesto sauce using our Basil Pesto recipe.

Step 4: Once cooked, remove from the stove and drain the pasta, reserving about half a cup of the pasta water. If you’ve used a colander to drain the pasta, return it to the pot.

Step 5: Stir through the basil pesto and chicken with the pasta until it’s all combined and slowly add the water until there is a little creaminess added to the dish and the pasta looks silky.

Step 6: Using tongs, serve the pasta onto plates or divide between containers for later.