How to use left over roast chicken: sundried tomato and mozzarella pasta

how to use left over roast chicken

With Easter comes a lot of left overs. Lots of extra chocolate, lots of left over roast. Here is a super quick and easy way to use up your left over roast chicken – you could even have it cold for lunch during the week.

  1. Chop up the sun dried tomatoes and mince or press the garlic. Add a few tsps of oil from the sundried tomatoes to a frying pan and fry on a high heat until the tomatoes begin to charr.
  2. Add some cherry tomatoes to a pan with a little oil and bake in an over at 200 degrees for 15 minutes
  3. Remove the tomatoes from the pan, add a little more oil and paprika mix together then toss in the chicken
  4. Fry on a high heat until hot then add back the tomatoes and add in the milk
  5. Simmer the milk and then add the shredded mozzarella
  6. Boil the pasta and save a little of the water and add to the sauce
  7. Toss together the sauce and pasta top with roasted tomatoes and a sprinkling of fresh basil to serve

Ingredients

  • Left over chicken shredded
  • 200g sundried tomatoes
  • 2 cloves of garlic
  • 1 bunch of fresh basil chopped
  • Penne pasta
  • Paprika
  • Chilli flakes
  • 1.5 cups of whole milk
  • 1.5 balls of mozzarella cheese
  • Handful of cherry tomatoes
how to use leftover roast chicken
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