Turn roast chicken into something special.
Ingredients
- 1 small ready-roasted chicken
- 300g tub fresh mushroom pasta sauce
- 250g baby chestnut mushrooms
- Juice of 1/2 lemon
- 75ml half-fat crème fraîche
- A handful chopped fresh parsley
- Cooked rice and a wedge of lemon, to serve
Method
- 1. Remove the meat from 1 small ready-roasted chicken, discarding the skin and bones, and tear into bite-sized pieces. Set aside.
- 2. Heat a 300g tub fresh mushroom sauce for pasta in a large frying pan over a medium heat, until just simmering.
- 3. Stir in 250g baby chestnut mushrooms, halved, the juice of 1/2 lemon and 75ml half-fat crème fraîche and cook for 3-4 minutes.
- 4. Stir in the chicken and cook for a further 3-4 minutes, until heated through. Stir in a handful chopped fresh parsley, season to taste and divide between plates.
- 5. Serve with the remaining lemon, quartered, to squeeze over, and some cooked rice.