Chicken Pasta Leftovers (Print Version)
# Ingredients:
01 -
150g of your favorite pasta.
02 -
180g of leftover cooked chicken, diced.
03 -
Half a tablespoon of olive oil.
04 -
100g of cream cheese with less fat.
05 -
60ml of reduced-fat milk.
06 -
100g of canned sweetcorn.
07 -
45g fresh spinach leaves.
08 -
20g of grated Parmesan cheese.
# Instructions:
01 -
Drop the pasta into a pot of boiling water. Let it cook for 10 minutes.
02 -
Warm up the olive oil in a pan on medium heat, toss in the diced chicken, and cook it until it starts turning golden, about 5 minutes.
03 -
Add the cream cheese and milk to the chicken. Keep stirring while it cooks so the cheese melts smoothly.
04 -
Toss in the sweetcorn, spinach, and Parmesan. Stir everything and cook until the spinach softens and wilts.
05 -
Once the pasta is done, drain it but keep a bit of the water aside. Stir the pasta and some reserved water into the chicken mixture. Make sure the pasta is completely coated. Add salt, pepper—or whatever you like—before serving.
# Notes:
01 -
Using fresh tagliatelle instead of dried pasta means faster cooking.
02 -
A little pasta water adds a nice creamy texture to your sauce.
03 -
Sprinkle in red pepper flakes if you like some heat.