Leftover Chicken Pasta

Preparation time: 5-10mins

Cooking/baking time: 15mins

Serves: 5

Calories: 526

P 34 | C 48 | F 22

*GF | *V

Leftover chicken - I used leftover rotisserie chicken
1/2 packet (250g) of dry pasta - I used penne
2 cups of fresh cherry toms or 1 tin of chopped toms
2 TBS oil
100g (1/2 block) of feta - found in the freezer
2 TBS lite sour cream
1/2 pack of Maggi's Sour Cream & Chives Potatoe Bake herb sachet - leftover from roast potatoes
Pasta water
Salt & Pepper to taste
Optional: sprinkle of cheese - I used Edam

Over high heat, in a pot, boil water then add a big pinch of salt and pasta.
Once pasta is cooked, reserve 1 cup of pasta water, drain the rest and place pasta in a bowl of cold water. Keep to the side.
In the same pot, over med-high heat, add toms and oil. Once the toms begin to look mushy, add the feta.
Stir until everything starts to look like it's coming together - it will look curdled to start with but trust the process!
Add the sour cream and herb sachet, stir until well combined.
Add chicken and let simmer for 5 mins - to warm the chicken.
Add the cooked pasta and gradually add the reserved pasta water until your reach your desired consistency - I like mine a little thick!
Add salt and pepper to taste then sprinkle with a little bit of cheese to garnish.

To stop your pasta from sticking - make sure you move it around while it's cooking. This will keep it loose. Adding it to cold water will stop it from cooking and allow it to hold it's shape.
You can freeze feta - take it out in the morning and use it in the evening!
*GF - use GF pasta
*V - swap chicken for shredded tofu, chickpeas or a combo of both