Monday, April 15, 2013


Serves 4-6

For the dressing

1 cup (250ml) coconut milk

squeeze lemon juice, to taste

2 tsp (10ml) sugar 2 tbsp (30ml) soy sauce

For the pasta

500g (1 packet) spaghetti

zest of 2 lemons and juice, to taste 2 handfuls basil leaves

2 handfuls coriander leaves

2 handfuls mint leaves

1 red chilli, deseeded and thinly sliced (optional) 2 cups

(500ml) leftover roast chicken, shredded


1 For the dressing, mix all the ingredients together.

2 For the pasta, cook the pasta according to packet instructions.

3 Drain and mix the dressing through the pasta with the lemon zest and juice, herbs, chilli and chicken.

4 Season.

Tip: No leftover chicken? Cook 4 chicken breasts and shred.

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