Ingredients
- Chopped or shredded left over chicken
- 250 g pasta
- 1 small onion finely chopped
- 1- 2 cloves garlic, minced
- 400 ml milk
- 1 teaspoon dried or 15 ml fresh parsley, finely chopped, plus more for garnish
- Salt to taste
- Black pepper to taste
- 1 tablespoon oil
- 1 tablespoon margarine or butter
- 2 heaped tablespoons cream of mushroom soup
Directions
- Cook pasta in a pot of salted water according to package instructions then drain and set aside.
- Meanwhile, slice chicken into strips and season all over with salt and pepper.
- In a pan over medium/high, heat 1 Tbsp olive oil and 1 Tbsp of butter. Add onion and sauté 3 min until soft Add garlic and sauté 30 seconds, stirring constantly.
- Add milk and cream of mushroom soup, and simmer over medium heat 8-10 min, or until beginning to thicken. Add chicken to the pan, add parsley and season sauce to taste (1/2 to 1 tsp salt and 1/4 tsp pepper).
- Add cooked pasta and stir to combine. Heat another minute until warmed through then turn off the heat, cover and let rest 10-15 minutes then stir and serve garnished with parsley.
Notes: I use one pot for everything – less washing up! You can use left over bits of ham or bacon instead of the chicken, or with the chicken if you prefer – remember, the idea is to use what you have instead of wasting. This recipe works best with fettuccine or linguine, but given the price, I chose to use spaghetti instead:)