Okay so there are lots of things that you can do with leftover roast chicken, but I am sure we’re all guilty of lacking inspiration or time to whip up a leftovers treat. In about 15 minutes this herby bowl of deliciousness can be on your table.

Don’t feel you have to wait for leftovers, this recipe works just as well will some freshly cooked chicken.

Serves: 4
Time: 17 minutes

Ingredients

300g penne pasta
400g roasted or poached skinless/boneless chicken, shredded
1 small bunch of basil
1 small bunch of flat-leaf parsley
2 tablespoons of capers
Juice of 1 lemon
1 tablespoon of olive oil

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Instructions

Cook the penne in a large pan of boiling water according to the pack instructions, until al dente.

Meanwhile, blend the basil, parsley, capers, lemon juice and oil in a food processor to make a thick sauce.

Drain the pasta, then return to the pan, with the shredded chicken and add the sauce.

Toss well, then divide among 4 bowls, sprinkle with black pepper and serve.

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Macronutrients

Calories: 435
Protein: 36g
Carbohydrates: 46g
Fibre: 4g
Fats: 9g