About this recipe:Breathe new life into leftover chicken - whether it's roasted, poached, etc. - with this fresh and flavourful pasta dish. A creamy sauce is tossed with Parmesan, broccoli, carrots, farfalle pasta and leftover chicken. You can use ready-cooked chicken from the supermarket, as well.
1 (295g) tin condensed cream of mushroom soup
4 tablespoons grated Parmesan cheese
1/8 teaspoon ground black pepper
1 small broccoli, cut into florets
1/8 teaspoon garlic granules
2 carrots, sliced thin
100g farfalle pasta
250g leftover chicken, roughly chopped or shredded
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:20min › Ready in:30min
Cook pasta in boiling water until al dente. Drain.
Meanwhile, prepare the cream sauce. In a medium saucepan mix together cream of mushroom soup, milk, Parmesan cheese, pepper, broccoli, garlic granules and carrots. Bring to the boil over medium heat. Reduce heat to low and cover. Simmer for 10 minutes, or until vegetables are tender. Stir occasionally.
Stir pasta and chicken into cream sauce, and heat through.