Chicken Pasta Stir-fry

Another great way to use up any leftover chicken from a roast dinner!

Something easy something light and quick to cook for 2 persons or more. It all depends on what you have on hand, in the fridge or what you feel like adding either for a colourful dish or some healthy additions. Choices are really up to you.

Most of the ingredients I have used in this recipe are from leftovers, unused bits of vegetables, etc. Take a look at what you have handy and you could come up with something a lot more than you thought you had.

Chicken Pasta Stir-fry

  • Servings: 2-3 persons
  • Print

Ingredients:Chicken Pasta Stir-fry 

1-1/2 to 2 cups of penne (pasta)

1-1/2 cups cooked chicken, chunked or shredded to bite size pieces

Handful of shallots (about the size of an onion’s worth)

1/2 zuchini, halved & sliced

4 mushrooms, stem removed & sliced

1 clove garlic, minced

1/2 cup quartered cherry tomatoes

2 tablespoon pasta sauce

2 tablespoon chilli sauce

1 teaspoon sugar (optional or if not using sweet chilli sauce)

Handful of roasted cashews or any type of nuts or none, crushed (for garnish)

Salt & pepper to taste

Method:

  • Cook pasta according to instructions. I prefer my pasta soft not al dente. Soft pasta is great for stir-fries & persons who have problems with the teeth, like myself.
  • Slice the shallots or onions as thin as you can.
  • Once the pasta is cooked, leave in the pot with the water until you are ready to use.
  • Heat up a big pot or saucepan (enough to hold your pasta & ingredients).
  • Fry the onion/shallots & garlic.
  • Add the chicken & vegetables and fry till the vegetables are soft.
  • Add the pasta, pasta sauce chilli sauce & sugar.
  • Stir & fry to coat the ingredients & allow to heat throughout.
  • Add salt & pepper to taste.
  • Garnish with some sliced or torn sweet basil leaves & the crushed cashews.

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