Chilli lemon chicken pasta

Chilli, lemon and chicken pasta

Use up leftover cooked chicken with this speedy 15-minute pasta dish

By , 28 November 2019

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Chilli, lemon and chicken pasta
  • 15 Mins

  • Serves: 4

Nutritional Info
Each 426g serving contains
  • Energy

    2567KJ

    613KCAL

    31%
  • Fat

    15.3g

    med

    22%
  • Saturates

    5.5g

    low

    28%
  • Sugars

    5.1g

    low

    6%
  • Salt

    0.64g

    low

    11%
of your reference intake.
Typical energy values per 100g: 602kJ/114kcal.
Ingredients
  • 500g pack fresh fusilli
  • 6 cloves garlic, chopped
  • 1tsp chilli flakes
  • 1tbsp rapeseed oil
  • 300g leftover cooked chicken, shredded
  • Zest and juice 1 lemon
  • 75g Parmesan shavings
  • ½ x 25g pack flat-leaf parsley, finely chopped
  • 20g wild rocket
  • 1 pack vine-ripened cherry tomatoes, halved
Method
  • Cook the fusilli according to the pack instructions. Drain, reserving 50ml of the water, then return the pasta and water to the pan.

  • Meanwhile, gently fry the garlic and chilli in the oil until they start to sizzle. Add the chicken and fry for 5-8 mins until piping hot. Remove the pan from the heat then mix in the lemon zest and juice.

  • Add to the pasta pan with the Parmesan, parsley and a grind of black pepper. Mix together for 1-2 mins.

  • Divide between 4 pasta bowls and top with the rocket and tomatoes.