Cheesy chicken pasta
Be the first to rate this recipe
- 300g farfalle pasta
- 2 tbsp light olive oil
- 1 large onion, chopped
- 2 peppers (red and yellow), de-seeded and sliced
- 350g leftover roast chicken, skinless and boneless, cut into bite-sized pieces
- 326g can sweetcorn drained
- 200g pot Asda 50% Less Fat Garlic and Herbs Soft Cheese
- Basil leaves to serve
Add the pasta to a large pan of boiling water, bring to the boil, stir once and cook uncovered for 10-12 minutes.
Meanwhile, heat the oil in a large frying pan, add the onion and peppers and cook for 3-4 minutes until softened.
Add the chicken and sweetcorn and cook for 4-5 minutes until heated through. Add the soft cheese and cook for 2-3 minutes, stirring constantly.
Drain the pasta, reserving 2 tbsp of the cooking water. Return to the pan with the reserved water. Add the chicken mixture and toss to mix. Season with black pepper and serve topped with basil leaves.