About this recipe:I often make this when I have leftover chicken from a Sunday roast. It's light and summery and perfect with warm bread and salad.
120ml vinaigrette dressing (such as Newman's Italian)
1 tablespoon olive oil
2 ripe tomatoes, chopped
280g cooked and cubed chicken
10g grated Parmesan cheese
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Method Prep:10min › Cook:10min › Ready in:20min
In a large pot with boiling salted water cook pasta until al dente. Drain.
In a large saucepan heat the vinaigrette dressing and olive oil together over medium heat. Add drained spaghetti; toss well to coat. Add chopped tomatoes, chicken and grated Parmesan cheese and toss lightly.