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.