This takes under 15 minutes to make and requires no cooking skill.
Sometimes I can’t be bothered to cook, especially during the week. This dish is perfect for those occasions as it really doesn’t require any effort – no chopping and only one pan on the stovetop.
To make this I used canned cooked chicken breast in springwater. If you don’t like the idea of chicken coming out of a can then you could use left-over roast chicken or any other cooked meat that you have. I also use basil pesto from a jar – feel free to make your own if you really must 😉
Of course you can use any form of pasta that you have but spaghetti generally cooks quicker than the majority of the shaped pasta.
Ingredients – serves 2:
- approx 200g/7 oz dried spaghetti
- 360g/13 oz canned chicken breast in springwater, drained
- approx 1/3 cup basil pesto (from a jar is fine)
- drizzle extra virgin olive oil, optional, to serve
- finely grated parmesan, to serve
- freshly ground black pepper, to serve
- Cook the spaghetti in a large pan of salted boiling water according to the packet directions (approx 6 minutes). Reserve 1/2 cup of the pasta cooking water in a small jug then drain the rest from the spaghetti.
- Put the canned chicken breast into a small bowl and use a fork to shred it into small pieces.
- Stir the chicken and pesto through the spaghetti, gradually adding the reserved pasta cooking water and tossing until your spaghetti is coated in the pesto.
- Divide the spaghetti between your serving dishes then drizzle with a little extra virgin olive oil (if required). Top with finely grated parmesan and a good seasoning of freshly ground black pepper.
- Serve and enjoy!