I'm always looking for recipes that use up leftover roast chicken from Sunday. Risotto's, pies and cobblers are always a good bet but this pasta dish is a firm favourite in this house.
The smoked paprika and streaky bacon give it a lovely robust flavour and it only takes about half an hour to make - perfect for busy Monday's. In fact if I'm being super organised I make the sauce on Sunday evening, then all I need to do is cook some pasta when we get in from swimming lessons.
If you didn't have bacon, chorizo would work well and I sometimes add in more veggies like courgettes and spinach for extra goodness. It's a great base recipe for you to add what you have in the fridge.
What do you do with your leftover roast chicken?
CHICKEN, SMOKED BACON AND TOMATO PASTA
| Serves: 4 | Prep Time: 5 Minutes | Cook Time: 15 Minutes | Total Time: 20 Minutes |
- 400g Pasta
- 1 TBSP Olive Oil
- 1 Onion, chopped
- 2 Cloves of Garlic, chopped
- 120g Streaky Bacon, chopped
- 2 TBSP Smoked Paprika
- 1/2 TSP Chilli Flakes
- 2 x 400g Tins Chopped Tomatoes
- 1 TSP Sugar
- Leftover Roast Chicken, chopped into bite size pieces
- Grated Parmesan to serve
- Step 1: Bring a large pan of water to the boil and cook pasta following instructions.
- Step 2: In a large frying pan, heat the oil then fry the onion, garlic and bacon for 5 minutes. Add the smoked paprika, chilli flakes, tomatoes and sugar and cook for 10 minutes to thicken sauce.
- Step 3: Add in the roast chicken then toss through the drained cooked pasta.
- Step 4: Serve with some grated parmesan.