I do love a chicken roast dinner I probably have it more than other meats as it is cheap, reliable, easy to make and all sides go with it perfectly even Yorkshire pudding! I usually make a chicken stock with the carcass chucking in any vegetables I have knocking around. I also love going down the Asian stock route too using aromatics. I still always have some leftover chicken meat left though that I want to use to make a 2nd meal with, so I’m really making the most of the whole chicken. I knocked this together as I wanted a really quick dinner. I decided to add the bbq sauce for a change and I loved it! This is tasty quick, cheap and uses staples in the kitchen already, so perfect for a quick meal if you need to whip something up.

Ingredients (serves 2, just double for 4)

• Good handful of left over chicken, torn or cut into chunks
• 2 tbsp bbq sauce
• 200g pasta, cooked to packet instructions, set aside 3 tbsp of the pasta cooking water
• 50g jarred red peppers, cut into chunks
• 50g frozen or fresh peas
• 2 tbsp mayonnaise
• Parmesan, optional
• Seasoning to taste

Directions

1. In a bowl add the left over chicken and bbq sauce. Give it a good mix, set aside while you prepare the rest of the ingredient’s.
2. Cook your pasta to packet instructions, drain but set aside some of the pasta water.
3. In a saucepan, add the bbq chicken, chopped peppers and peas. Heat over a medium heat and stir for a minute so the peas defrost.
4. Add the cooked pasta and the mayonnaise. Give it stir so everything I’d mixed together and warmed through. Check the thickness of the sauce. Add in the reserved pasta water a bit at time until you get the consistency you prefer.
5. Add salt and pepper to taste.
6. Share between 2 bowls, grate over the Parmesan if using. Serve and enjoy 😊