Chicken, Smoked Bacon & Tomato Pasta
An easy chicken, smoked bacon and tomato pasta recipe using leftover roast chicken.
I'm always looking for recipes that use up leftover roast chicken from a Sunday roast. Risotto's, pies, cobblers and chicken fried rice are always a good bet, but this chicken, smoked bacon and tomato pasta dish is a firm favourite in this house.
The recipe has evolved quite a bit since the early days, when it was just me and hubby.
The tinned chopped tomatoes have been replaced with tomato soup and passata, for the fussy eaters in my house that don't like lumpy sauces! The chilli has been toned down too.
The smoked paprika and streaky bacon give it a lovely robust flavour and it only takes about half an hour to make - perfect for busy days.
If I'm being super organised, I make the sauce the day before, then all I need to do is cook some pasta when we want to eat it. The sauce will keep in the fridge for up to 3 days. It can also be frozen too.
TOP TIPS FOR MAKING THE CHICKEN, BACON AND TOMATO PASTA
If you didn't have bacon, chorizo would work well, and I sometimes add in more veggies like courgettes and spinach for extra goodness.It's a great base recipe to add what you have in the fridge and vegetable rack. Tinned sweetcorn and even frozen peas can be added if you didn't have fresh vegetables to use.
If you like things spicy, add more chilli.
What do you do with your leftover roast chicken?
A simple roast chicken recipe, perfect for weeknight dinners. Use the leftover chicken in the pasta dish the next day!
This one pan roast chicken with new potatoes, makes cooking a roast dinner super easy, as it's all done in one pan!
PIN IT FOR LATER!
Yield: 4
Chicken, Smoked Bacon & Tomato Pasta
Prep time: 10 MCook time: 20 MTotal time: 30 M
An easy chicken, smoked bacon and tomato pasta recipe using up leftover roast chicken.
Ingredients:
- 300g Pasta
- 1 TBSP Olive Oil
- 1 Onion, chopped
- 2 Cloves of Garlic, chopped
- 4 rashers Streaky Bacon, chopped
- 2 TBSP Smoked Paprika
- 1/2 TSP Chilli Flakes
- 1 x 400g tin of Tomato Soup
- 200g Passata
- Dash of Worcestershire Sauce
- 200g Leftover Roast Chicken, chopped into bite size pieces
- Grated Parmesan and chopped Parsley to serve
Instructions:
- Bring a large pan of water to the boil and cook the pasta following instructions.
- In a large casserole, heat the oil then fry the onion, garlic and bacon for 5 minutes. Add the smoked paprika, chilli flakes, tomato soup and passata and cook for 10 minutes to thicken the sauce.
- Add in the roast chicken then toss through the drained cooked pasta.
- Serve with some grated parmesan and chopped parsley.
Calories
458.02
458.02
Fat (grams)
19.07
19.07
Sat. Fat (grams)
5.21
5.21
Carbs (grams)
46.09
46.09
Fiber (grams)
3.81
3.81
Net carbs
42.28
42.28
Sugar (grams)
10.97
10.97
Protein (grams)
25.21
25.21
Sodium (milligrams)
1084.48
1084.48
Cholesterol (grams)
59.13
59.13
Calories and nutrition for 1 serving
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Nice recipe. I like the bacon and great flavors from paprika and chillies. For leftover chicken, I like to stir fry them with lots of onion, season with dark soya sauce and sugar. Serve it with rice or noodles. I learn this from my mother, it's yummy. :)
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