Roast Chicken and Pepper Pasta (Leftover)

Submitted by English_Rose

"This pasta dish is quick to prepare and healthy too. It's ideal to make from any leftover roast chicken, while the peppers add a Mediterranean flavour. If you want to roast your own peppers, pop 3 into a hot oven until charred. Put in a sealed plastic bag, cool, peel and remove the core and seeds."

 

• Ready In: 30mins
• Ingredients: 7
• Serves: 4

ingredients

• 12 ounces farfalle pasta
• 4 ounces almonds, toasted (optional)
• 2 garlic cloves
• 1 ounce basil
• 0.5 (12 ounce) jar roasted red peppers, drained and roughly chopped
• 5 tablespoons olive oil
• 8 ounces roast chicken, shredded

directions

1. Cook the pasta according to packet instructions.
2. Meanwhile, whiz together the almonds, garlic, basil, peppers and olive oil in a food processor to make a rough paste.
3. Season the paste well and stir into the drained pasta, along with the shredded chicken and a little of the pasta cooking water to loosen the paste a little.
4. Warm through and serve.