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Garlic Chicken Pasta Recipe

This is a quick and easy garlic chicken pasta recipe - use leftover cooked chicken from your roast to give you a second family meal.

You can use fresh chicken if you like - instructions at the bottom of the recipe.

Chicken is such an economical dish - you can get a generous roast for the family, trimmings to make a curry or pasta dish (like this one) then boil the carcass to give you a stew or soup.

A chicken goes a real long way but you need to ring the changes otherwise your family will say 'oh no - not chicken again!'

So roast it and use it for a meal, strip off the bits to use in this chicken pasta recipe, a curry or similar - you can freeze the bits to use another night - then boil the carcass to make a stew or soup for another meal.

Serve with some crusty garlic bread - click here for garlic bread recipe

Garlic Chicken Pasta
1lb (500g) spaghetti or linguine
cooked chicken pieces - at least 4oz but more if you have it
1 tablespoon olive oil
2 cloves garlic peeled and crushed
3 tablespoons cream, yoghurt or creme fraiche
large handful of basil - chopped
fresh ground black pepper
large handful of grated parmesan plus more to serve

Cook the pasta in a large pan according to the instructions on the pack.

Cook the garlic in the oil until soft - about 2 or 3 minutes.

Tear the chiken into very small pieces and add to the garlic. Fry for 1 or 2 minutes to heat through.

Drain the pasta and reserve some cooking water.

Return the pasta to the large pan.

Tip in the cooked garlic and chicken mixture.

Stir in the cream, basil and parmesan.

Mix the whole together with wooden tongs or a spoon - if it looks a bit dry, then stir in some of the cooking water to make a creamy sauce that coats the pasta.

Serve immediately into hot bowls with extra parmesan if you like.

If you want to use fresh chicken in this garlic chicken pasta recipe, then one chicken breast would be enough - chop very small and cook for about 5 minutes with the garlic instead of just 1 or 2 minutes to warm through.

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