A creamy cheese sauce with chunks of leftover chicken, sweetcorn and spinach, mixed into pasta. This Leftover Chicken Pasta is ready in under 15 minutes.
Add 150 g Pasta to a pan of boiling water and cook for 10 minutes.
Heat 0.5 tablespoon Olive oil over a medium heat and add 180 g Leftover cooked chicken. Cook until starting to brown, about 5 minutes.
Add 100 g Light cream cheese and 60 ml semi skimmed milk. Cook until the cheese has melted, stirring regularly.
Add 100 g Sweetcorn, 45 g Spinach and 20 g Parmesan. Continue stirring until the spinach has wilted.
Drain the pasta and reserve a little pasta water. Add the pasta and reserved water to the chicken mixture. Mix well so that all the pasta is coated. Season to taste.
Notes
To make this even quicker, use some fresh tagliatelle which is ready in a few minutes.
Don't forget to reserve some of the pasta water. You really don't want to skip this step, as it makes the sauce so silky.
If you like your food spicy, then add a sprinkle of red chilli flakes on top before serving.
Add a splash of olive oil to the pan before serving for an extra boost of flavour.
Serve with extra Parmesan and cracked black pepper if you like.