Lovely Leftovers

Creamy Chicken Pasta

400g pasta shapes

400g leftover chicken, shredded

300ml Creme Fraiche

2tbsp capers, chopped

200g frozen peas, defrosted

Small handful Basil leaves

Zest and juice of 1 lemon

Put the lemon juice into a large pan, top up with water, add the pasta and cook for 7-10 minutes until al dente. Drain the pasta saving 1 ladleful of the liquid.

Put the chicken into the pan along with the reserved liquid and gently cook for 5 minutes until the chicken is piping hot.

Add the creme fraiche, peas, lemon zest and capers, stir.

Return the pasta to the pan and continue to heat until the pasta is coated and the sauce is heated through.

Season well and serve in warmed bowls. Garnish with basil leaves.