Recipes
Chilli, lemon and chicken pasta
Use up leftover cooked chicken with this speedy 15-minute pasta dish
Use up leftover cooked chicken with this speedy 15-minute pasta dish
(52 votes)
Cook: 15 Mins
Serves: 4
Price: £1.22 per serving
Nutritional Information
Each 426g serving contains
Energy
2565kj
613kcal
2565kj
613kcal
31%
Fat
15.3g
15.3g
Med
22%
22%
Saturates
5.5g
5.5g
Med
28%
28%
Sugars
5.1g
5.1g
Med
6%
6%
Salt
0.64g
0.64g
Med
11%
11%
of your reference intake.
Typical energy values per 100g:
602kj/144kcal
Typical energy values per 100g:
602kj/144kcal
Ingredients
500g pack fresh fusilli
6 cloves garlic, chopped
1tsp chilli flakes
1tbsp rapeseed oil
300g leftover cooked chicken, shredded
Zest and juice 1 lemon
75g Parmesan shavings
½ x 25g pack flat-leaf parsley, finely chopped
20g wild rocket
1 pack vine-ripened cherry tomatoes, halved
Method
1
Cook the fusilli according to the pack instructions. Drain, reserving 50ml of the water, then return the pasta and water to the pan.
2
Meanwhile, gently fry the garlic and chilli in the oil until they start to sizzle. Add the chicken and fry for 5-8 mins until piping hot. Remove the pan from the heat then mix in the lemon zest and juice.
3
Add to the pasta pan with the Parmesan, parsley and a grind of black pepper. Mix together for 1-2 mins.
4
Divide between 4 pasta bowls and top with the rocket and tomatoes.