Leftovers… I quite like them. Sometimes it’s hard to think of what to make with the weird collection, but usually you can make a really fast dinner with them. Next time you have some left over chicken (we always do after we roast a whole one), why not try this simple and delicious recipe?
serves 2-3
- 300g (12 oz) farfalle pasta
- 40g (1.5 oz) butter, chopped
- 1 zucchini, coarsely grated
- 1 yellow zucchini, coarsely grated
- 2 garlic clove, crushed
- 1 c shredded cooked chicken
- 1 green onions, thinly sliced
- 1 large lemon, rind finely grated, juiced
- 1/4 cup chopped flat-leaf parsley leaves
- grated parmesan cheese, optional, to serve
Cook pasta in a saucepan of boiling salted water, following the packet directions, until tender. Drain and set aside.
Meanwhile, heat half the butter in a large frying pan over medium heat. Add zucchini and garlic and cook, stirring, for 5 minutes or until zucchini is soft. Add chicken and cook for another couple of minutes.
Add the cooked pasta, remaining butter, green onions, lemon rind, 2 tablespoons lemon juice and parsley to chicken mixture. Cook, stirring, over low heat until heated through (only about 5 min). Sprinkle with parmesan, if using. Season with salt and pepper. Serve with crusty bread and steamed greens.
