This recipe is the second in my leftovers series. Today we are focusing on leftover chicken.
I am creating a page dedicated to ‘Leftovers’, I will be adding to it significantly over the coming week and then on a regular basis after that. I believe that leftovers don’t have to taste like leftovers, that we can save time and money by buying and cooking in larger quantities. See the Leftover page here.
This pasta dish is beautiful. It is fresh and light, and the ‘sauce’ is almost instant. It has an elegance to it that I love. The light sauce and delicate pasta, mean you have no idea that it is using leftovers.
- 225 g linguine
- 1-2 lemons (you want about 4 tbsp of juice)
- 4 tbsp olive oil
- 35 g parmesan cheese (plus extra for garnish)
- 100 g cooked chicken
- Salt and pepper to taste
- large handful fresh basil (plus extra for garnish)
- Bring a large pan of water to the boil, add salt and then add your linguine. Bring back to the boil and cook the pasta for 2 minutes less than the packet suggests.
- Grate the zest off one lemon, then cut it in half and juice it into a large jug. You want 4 tbsp of lemon juice. I you have nice big juicy lemons you should get this from one lemon, but smaller lemons may yield less. Juice the second lemon if needed.
- Pour the olive oil into the jug and use a stick blender to create a emulsion. Add the parmesan cheese and the salt and pepper and blend again.
- Cut the chicken into small pieces.
- When the pasta is cooked reserve a cup of the cooking water and then drain the pasta.
- Add 1/4 of the reserved liquid into the pan and add the chicken, stir for a minute or two to heat through.
- Pour the lemon sauce into the pan and then add the pasta.
Stir well and add a further 1/4 of the reserved cooking water.
- Stir through the basil and lemon zest.
- If the pasta feels sticky add more pasta water until you have a sauce that just coats the pasta.
- Check the seasoning and then serve with some extra parmesan and a sprinkling of basil.