Chicken and Caper Pasta

Share on YummlyShare on StumbleUponShare on FacebookShare on Google+Pin on PinterestTweet about this on TwitterShare on TumblrShare on RedditEmail this to someone

Chicken and Caper Pasta

Another Donna Hay?  I know.  What can I say?  As soon as starts to turn warm, I turn to Donna Hay, because nobody does simple, light foods like her.

Now, this pasta was actually supposed to use her:  Lemon, Thyme and White Wine Chicken – that you were supposed to make and freeze some of it and then she gave you 3 quick recipes to use it with.  The Lemon, Thyme and White Wine Chicken sounded amazing, but I have some leftover rotisserie chicken and used that instead.  Don’t worry, I will be making the chicken too, someday.

So, anyway.  This was a really quick and easy pasta dish.  It wasn’t outstanding or drop-down-dead fantastic, but it was very good, and very simple, and quite pretty to look at, which all add up to a keeper in my book.

Chicken and Caper Pasta

  • 2 cups leftover cooked chicken
  • 1/2 pound cooked pasta
  • 1 cup flat leaf parsley
  • 2 tablespoons capers
  • 2 teaspoons lemon juice
  • parmesan cheese for serving
  • olive oil

Add a little olive oil in a pan over medium high heat.  Add the capers and cook until golden, a minute or two.  Add the chicken to warm it up a bit.  Toss the chicken caper mix with the rest of the ingredients in a large bowl.  Serve topped with some freshly grated parmesan cheese.

Serves 2

 

This will be my entry for this week’s Presto Pasta Nights hosted by Ruth at Once Upon a Feast.

Share on YummlyShare on StumbleUponShare on FacebookShare on Google+Pin on PinterestTweet about this on TwitterShare on TumblrShare on RedditEmail this to someone

Comments

  1. says

    Donna Hay, has such style. I think I will try and get a subscription to her magazine. Yes it is expensive, but hey, so is wasted food. Looking forward to the other chicken recipe also. But you had me at capers, I love those little guys!

  2. says

    I’m a caper lover too – boy, there’s a lot of us I think. I can’t wait to try this one as it looks so fresh and light. The cow’s going to go “boo hoo” instead of “moo” though, because I use so much cream in everything but my hips will thank you. LOL

  3. says

    I have a Donna Hay cookbook. I need to sit down and rediscover it. Thanks for sharing this really great Spring recipe.

    Cheers.
    velva

  4. says

    Donna H really is the queen of quick and easy, and so many of her recipes turn out well. I’d love a bowl of pasta right now

  5. says

    This looks and sounds sooo delicious! I always have leftover roast chicken in the fridge and I’ve run out of ideas… so this will be perfect! Not sure about the capers though. I’ve never tried them. ??

Leave a Reply

Your email address will not be published. Required fields are marked *