Chicken Recipes: Roast Chicken and Pasta Toss Recipe

With a cooked rotisserie chicken, this meal is a snap to put together. Most of the work can done be ahead of time.

Ingredients:

• 6 cups (1.5 litres) cooked butterfly pasta
• 450 - 900g cooked chicken, shredded
• 1½ cups (375mL) feta cheese
• 1 tsp (5mL) red chili flakes
• small handful of fresh basil, torn into pieces
• ½ cup (125 mL) extra-virgin olive oil
• 3 ripe tomatoes, diced
• ¾ cup (175 g) pancetta or ham
• ½ cup seasonal vegetables, sliced or chopped into small pieces (zucchini, peas, capsicum, etc.)
• salt, pepper and parmesan cheese to taste
  

Method:

1. Cook the pasta, rinse in cold water, drain, place in large bowl and toss with 1 tbsp. (15 mL) olive oil.
2. Dice the feta cheese and the tomatoes.
3. Cut up the pancetta or ham into ¼-inch pieces.
4. Shred the chicken.
5. Wash and tear the basil.
6. Heat a large frypan over medium heat and pour in the olive oil.
7. Add the chili flakes, pasta and chicken. Heat for about 10 minutes.
8. Remove from heat and add the remaining ingredients. Toss in a large bowl and serve, with shredded parmesan cheese if you like.

Serves 6.

This Wine Goes Well With - BBQ White

Very pale straw in colour, this 2005 Riesling has lovely varietal kiwi fruit and citrus aromas, and a light dry palate. A fresh easy-drinking wine with a refreshing zingy finish. 100% grown, made and bottled by a small family winery in the Mornington Peninsula.

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