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.