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Spaghetti with chicken and pesto

A simple recipe, and good practice to give new life to leftover roast chicken ...

Ingredients for 2-3 people

• 250 g spaghetti or fettuccine
• 2 tablespoons olive oil
• 1 / 2 small roast chicken, boned and coarsely shredded
• 2 tablespoons of pesto
• 200 ml cream fresh grated Parmesan
• fresh basil leaves
• Salt & pepper

Preparation Cook pasta al dente in plenty of boiling salted water.

Heat olive oil over medium heat in a skillet and brown chicken for about 3 minutes frayed.

Add the pesto and cream. Reduce heat and cook for 5 minutes, stirring until the sauce takes a bit of consistency. Add salt and pepper.

Drain the pasta and add to the skillet. Mix well using two forks or tongs.

Dispense in preheated plates and sprinkle with some grated Parmesan. Garnish with basil leaves and serve immediately.

Source: Recipe adapted from the book com Mafalda Dias , Mafalda Pinto Leite - Ed Casa das Letras (Portugal)