A great to make with left over roast chicken, if you don't have any leftovers, simply roast two legs at 200C for 40 minutes. I used thyme, sage and parsley but you could also use rosemary, marjoram or oregano - whatever floats you boat.
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Ingredients
- 200 g cooked chicken (see note above) shredded
- 300 g penne or fusilli pasta
- 30 g butter
- 1 onion very finely diced
- 200 g mushrooms sliced
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh thyme
- 6 sage leaves finely shredded
- 150 ml single cream
- 100 g ricotta
- 70 g frozen peas (optional)
- 1 lemon zested
Instructions
- If you don't have leftover cooked chicken, roast two legs at 200C for 40 minutes, leave to cool and shred then set aside.
- Bring a large pan of salted water to the boil and cook the pasta according tot he pack instruction, reserve 50ml of the cooking water, drain and set aside.
- Meanwhile, melt the butter over a medium heat in large sauté or sauce pan. Add the onion and sauté for 5 minutes, add the mushrooms and a splash of olive oil along with some seasoning and cook for 5-10 minutes. Add the herbs and chicken. Remove to a bowl and set aside.
- Using the same pan over a medium heat, pour in the cream and let it bubble for a few minutes, whisk in the ricotta. Add the peas if using then return the chicken mixture to the pan along with pasta and allow it to warm through. If the sauce is too thick, add a splash of the reserved pasta water.
- Serve in warm serving bowls with grated lemon zest and a good grinding of pepper.
Nutrition
Calories: 562kcalCarbohydrates: 67gProtein: 32gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 98mgSodium: 88mgPotassium: 647mgFiber: 5gSugar: 6gVitamin A: 654IUVitamin C: 25mgCalcium: 129mgIron: 2mg
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