PENNE WITH ROASTED SHREDDED CHICKEN & BROCCOLI

Have leftover chicken from the roasted chicken dinner that you had the night before? I have just the recipe that you can use for any leftover chicken you have in the fridge. This easy pasta dish is something I came up with when I was in the mood for something simple with clean flavours. Although I love a saucy pasta dish I sometimes like to change it up and make one without sauce. I flavour of this dish really comes from the olive oil, garlic, lemon juice, lemon zest and the final sprinkling of Parmesan cheese. Although I added red bell pepper for some colour and crunch please feel free to omit it if you wish. So next time you make roasted chicken, I say make extra so you can have a carry over meal the next day!

Serves 2-3

Ingredients:

  • whole wheat penne (half of a 375 g pkg)
  • 2 tbsp olive oil (need extra when serving)
  • small onion , chopped
  • 2 garlic cloves, minced
  • coarse salt
  • freshly cracked black pepper
  • pinch of crushed red pepper flakes
  • 1/2 cup low sodium chicken stock
  • 1 large bunch of broccoli florets
  • 1 red bell pepper, diced (optional)
  • 2 cups of shredded roasted chicken
  • zest of one lemon
  • juice of half a lemon
  • handful of chopped fresh parsley
  • freshly grated Parmesan cheese

1. Put on a large pot of boiling water and cook the penne pasta until al dente. Follow the instructions on the back of the package. Start the next step when the pasta is almost done cooking. In a large deep heavy bottom pan, on medium high heat, drizzle in the olive oil and saute the onions and garlic. Season with salt, pepper and crushed red pepper flakes.

2. Pour in the 1/2 cup of chicken stock and add in the broccoli florets. Season the broccoli and cook for only a minute. Then stir in the diced red bell pepper and the shredded roasted chicken. Heat the chicken through for a couple minutes, then add in the cooked pasta and gently mix it altogether.

3. Add in the lemon zest, lemon juice and the chopped fresh parsley. Once mixed thoroughly, take the pan off the heat. Serve immediately with a generous sprinkling of grated Parmesan cheese, and a drizzle of good quality olive oil.

Cook's tip: This dish takes no time at all to cook, so make sure to have the onion, garlic, broccoli, red bell pepper, and parsley ready to go. You want to make sure that the veggies don't overcook.


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