Leftover Roast Chicken And Bacon Pasta Food

ONE-POT LEFTOVER ROAST CHICKEN PASTA

Steps:

• Heat up the oil in a large pan.
• Add the chopped onion and garlic, and sautee for 2-3 minutes or until the onion is transluscent.
• Add the chopped tomatoes, herbs and seasoning, and leave to simmer for 3-4 minutes until the sauce is slightly reduced.
• Add the cooked chicken, water or chicken broth, and pasta.
• Leave to cook with the lid on until the liquid is absorbed and the pasta is cooked.
• Mix in the parmesan, then garnish with parsley.
• Remove from the heat and serve hot with more parmesan if you like.

EASY LEFTOVER ROAST CHICKEN PASTA

Steps:

• Start by putting the pasta on to cook - by the time it is cooked the sauce will be ready. Cook according to the packet instructions or your own preferences.
• Put a large frying pan over a high heat and heat for 1 minute. Put the lardons straight into the dry pan (no oil needed) and fry for 2-3 minutes until golden brown, stirring frequently.
• Turn the heat right down and add the garlic. Fry for 1 minute, stirring frequently.
• Add the chicken, cream, gravy (if using), salt and pepper. Then increase the heat to medium and cook for 3 minutes or until the sauce is bubbling and the chicken is piping hot all the way through. Stir occasionally.
• Add the frozen peas, give the sauce a good stir, then cook for 1 more minute.
• Drain the pasta when cooked and add to the sauce along with a little of the pasta cooking water - just enough so the sauce is to your preferred consistency. Stir through to combine thoroughly.
• Serve with a sprinkle of parmesan grated on top and/or a simple green salad on the side.

LEFTOVER ROAST CHICKEN AND BACON PASTA

Steps:

• Pop 7oz/200g pasta in salted boiling water and cook until al dente. Retain a cup of pasta water just before draining.
• Meanwhile, fry 4 diced rashers of bacon in a drizzle of oil until it just begins to crisp, then add 1 small finely diced onion. Fry until the onion begins to soften, then add 1 finely diced garlic and fry for a minute or so longer.
• Add 1cup/150g leftover chicken just to heat it through, then add 1/4cup/60ml sour cream, 1/2cup/125ml double/heavy cream, 1/4cup/60ml sweet chilli sauce, chilli flakes (optional) and seasoning to taste.
• Drain and stir through your pasta, then add 1/4cup/20g parmesan and give it a final stir. Thin out with pasta water as needed. Serve up and enjoy!

CHICKEN & BACON PASTA

Steps:

• Heat the oil and butter in a medium saucepan over a low heat and fry the onion for 10 mins, or until softened and translucent. Add the garlic and cook for 2 mins more. Add the cream, mascarpone, parmesan and stock cube. Give it a stir and add the cooked chicken and bacon to heat through.
• Meanwhile, cook the pasta following pack instructions. Reserve 100ml of the pasta water. Toss the pasta in the creamy sauce and enough of the reserved water to loosen. Season with black pepper. Top with the parsley and serve with a green salad.

CHICKEN AND CHORIZO (LEFTOVERS IN TASTY DISGUISE)

Steps:

• Heat the oil in a lrg saucepan. Add onion, celery + red bell pepper & cook to soften, but do not allow to caramelize.
• Add rice, chicken stock, tomato puree & Tobasco sauce. Simmer for 10 min, uncovered.
• Stir in chicken, sausage + peas & simmer for a further 5 minutes. Turn off heat, cover & allow to stand for 5 min b4 serving.
• NOTE: For the sake of an easy + fast prep & because only 1 tbsp of tomato puree is used in the recipe, I will likely sub chili sauce & you can feel free to sub your own choice as desired.