Chicken, herb and lemon pasta
You can use a store-bought barbecued chicken or leftover roasted chicken for this recipe.
- Cook the pasta in a large saucepan of salted boiling water for 10 to 12 minutes or until al dente.
- Drain and return to the pan. Add the garlic, lemon zest, lemon juice, olive oil, chives, mint, chicken and ricotta and toss to combine.
- Top with parmesan to serve.