Ingredients

The following ingredients have 4 Servings
  • 300 g fusilli pasta (or your favourite pasta shape)
  • 150 g smoked lardons ((or diced smoked bacon))
  • 2 cloves garlic (crushed or grated)
  • 200 g leftover roast chicken (shredded (or supermarket ready-cooked chicken))
  • 150 ml double cream ((more if you like your pasta extra creamy! You could also use creme fraiche if you prefer.))
  • 50 ml leftover chicken gravy ((optional – just if you happen to have any))
  • Salt and pepper to taste
  • 100 g frozen peas ((no need to defrost))
  • Parmesan to serve ((optional))
  • Green side salad to serve ((optional))

Instruction

  • 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.