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.