Leftover Chicken Pasta
Nothing should ever be wasted!
Ingredients
- 140g wholewheat penne pasta, dry weight
- 200g cooked chicken, torn or cut into small pieces
- 300g frozen mixed vegetables
- 1 vegetable stock pot
- a little Parmesan cheese, grated (optional)
Method
- Bring a large saucepan of water to the boil and add the stockpot, stir until dissolved then add the pasta and bring back to the boil. Cook for 15-18 minutes until the pasta is almost cooked.
- Add the frozen vegetables to the cooking pasta, bring back to the boil and reduce the heat slightly cooking for a further 4-5minutes.
- Drain the pasta and vegetables and serve on warmed plates topped with the chicken pieces.
- Sprinkle over the Parmesan cheese if using, and serve straight away.
