Fusilli Summer Chicken

Quick and filling yet fresh and light for a pasta dish this is perfect summer dining.  Just accompany with  something chilled, crisp and white for the grown ups.
What made this dish quick was the use of pre-cooked chicken fillets that had been left over from the previous night’s dinner but  as that’s a somewhat unusual occurrence you could use some chopped up cooked ham or crisp up some bacon instead.
The pesto used was rather special being an experiment in using rampant lettuce from the garden rather than shop bought basil.  (Recipe for lettuce pesto will be posted next week). In the meantime I hope you’re making the most of the summer wherever you are.   While the weather is against us here in Ireland there is the salvation of wonderful restaurants and coffee shops dotted everywhere that may lighten your wallet but will brighten up your day.  Personal favourites this week have been Paradise Crepe Restaurant, Newman’s West & L’Escale, all in Schull, West Cork.  Today we’ll be checking out fair-day in Bantry so I may have to accidentally trip over something on the pavement and fall in the door of the The Stuffed Olive.  It will have to be done in such a way that I lose the kids first though but the fair should be good for that.
Fusilli Summer Chicken
Serves 4
You will need:
350g fusilli pasta
200g frozen garden peas
3 cooked breasts of chicken (alternatively use sliced up cooked ham or cook up some rashers)
1 spring onion
5 tbsp pesto
parmesan to garnish
Method:
Boil a large saucepan of water and put the pasta on to cook according to pack.
Boil a small saucepan of water and put the peas on to cook.
Slice up the cooked chicken and add to the pasta about a minute from the end of cooking time to heat it up.
Drain the cooked pasta & chicken.  Drain the peas.
Combine together in a serving bowl and stir through chopped spring onion and the pesto to lightly coat everything.
Serve with shavings of parmesan and extra pesto on the side.
Enjoy.
‘Til next time, Sheila.