Chilli, lemon and chicken pasta
- 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
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.