Name: Leftover lemon chicken pasta
Yield: 4 servings
Cuisine: Boil
Ingredients: 15.00 ml fresh chillies 573; 1.00 onion sliced; 750.00 ml cooked chicken, cut into strips leftover, no skin; 0.50 lemon peel, julienned; 65.00 ml lemon juice; 250.00 ml stock chicken; 65.00 ml fresh Italian parsley chopped; 0.00 salt and freshly ground black pepper; 300.00 g pasta spaghetti

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Ingredients (9)

15.00 ml	fresh chillies — 573
1.00	onion — sliced
750.00 ml	cooked chicken, cut into strips — leftover, no skin
0.50	lemon — peel, julienned
65.00 ml	lemon juice
250.00 ml	stock — chicken
65.00 ml	fresh Italian parsley — chopped
0.00	salt and freshly ground black pepper
300.00 g	pasta — spaghetti

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Method:

Heat olive oil in a non-stick pan and sauté onion for four minutes, until soft.
Add spaghetti and cook to heat through, about five minutes.
Add lemon peel, lemon juice, stock and herbs.
Season well and simmer for two minutes.
Toss with chicken and serve immediately.
Nutritional information Energy 2139 kJ Carbohydrate 45 g Protein 40 g Fat 17 g

This recipe was inspired by Nigella, who roasts a whole chicken for this dish.
This is a cheaper, quicker but just as cheerful version.
You could simply roast or steam a few chicken breasts and use those instead. It?s not bad cold either!