The perfect way to use up leftover chicken and vegetables from the Sunday roast in an easy midweek meal, ready in minutes.
Cooked chicken, shredded
Cooked green beans
4 heaped tbsp green pesto
Bring a pan of salted water to the boil. Add enough dried pasta for four people, and cook according to the packet instructions. Drain the pasta, reserving the cooking water. While the pasta is cooking, heat a small amount of olive oil in a pan, and add the shredded cooked chicken and green beans, heating until thoroughly warmed through. Stir in the pesto and add a couple of ladles of the pasta water to create a sauce. When the sauce is nice and hot, throw in the cooked pasta and mix everything together, adding a little more pasta water if you think it needs it. Grate a generous amount of parmesan into the pasta before serving.