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
Instructions
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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