Already cooked in a little vacuum sealed packet smoked chicken is a terrific food to keep in the fridge – we put it on pizza, toss it through pasta and add it to creamy risotto.
This recipe is a lovely combination of flavours and only takes minutes to make. Vegetarians can omit the chicken and add more mushrooms & zucchini.
The amounts below will feed 4 people… Enjoy!
400g dried linguine pasta
1 smoked chicken breast fillet, thinly sliced
2 zucchini, trimmed, thinly sliced diagonally
2 garlic cloves, crushed
½ cup mushrooms finely sliced
3 generous tablespoons bought basil pesto
½ cup fresh basil leaves, coarsely torn
Good handful of coarsely grated parmesan
Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente.
Drain and return to the pan.
Meanwhile, heat a large non-stick frying pan over medium-high heat.
Gently heat the olive oil and add the zucchini and garlic, and cook, stirring occasionally, until the zucchini is tender.
Add the mushrooms and cook for a further few minutes
Add the chicken and cook for a couple of minutes to heat through.
Add the pesto and basil leaves to the chicken, zucchini and mushroom mixture and combine gently
Add the drained pasta and toss to combine all ingredients
Serve piping hot and top with the parmesan to serve
Bon Appetit! 🙂