If you’ve managed to save some leftover chicken from your last meal, you may be tempted to just snack on it until nothing’s left. However, hold that though — there’s a way to transform those scraps into a truly magnificent platter of pasta!

Simply follow this recipe to make a delicious plate of chicken pasta that’s light and filling, without the heaviness of a creamy sauce!

Ingredients

• 1 cup or so cooked chicken
• 1 small red onion
• 1 medium yellow capsicum (or red or green) Sliced to suit
• 1/2 cup peas
• 1 cup sliced mushrooms
• 2 tsp cornflour
• Chicken stock or water
• Pasta, cooked.

Method

1. Fry onion in butter and/or rice bran oil until slightly softened. Add rest.
2. When cooked to your liking add chicken. Sprinkle cornflour to absorb fat then stir in sufficient liquid to thicken slightly. Toss in cooked pasta of choice.
3. Add condiments of choice — I prefer chicken herb seasoning.
4. Shredded cabbage is nice in this too. It’s really just adding, tasting, adding, tasting!