Farfalle & Grilled Chicken

I'm really keen on reutilizing leftovers to create delicious dishes as if they were to totally fresh and this one has become my signature one. I often eat grilled chicken but sometimes, when we have family get-togethers, as there's always a broad panoply of treats and excess of food, eventually some grilled chicken remains. That's a great thing to have the next day as lunch/ dinner, for example, and not just by reheating it. It's super practical, easy to do and really economical. It tastes greatly, has lots of flavour and won't feel like you're eating leftovers but a nice, decent meal instead.

Ingredients:

• grilled chicken
• bacon
• mushrooms
• 1 small onion
• 2 garlic cloves
• 2 chilis
• extra virgin olive oil
• farfalle pasta
• butter

 In a pan put boiling water, a tablespoon of butter and salt and cook the pasta al dente. In a frying pan, put the olive oil, and the chopped onion and garlic , 2 peppers and let brown slightly. In the meanwhile add a can of mushrooms, bacon and finally the BBQ shredded chicken and cleaned of bones. Let cook for about about 15m. Drain the pasta well, put the content of the frying pan into the pan and mix well. Serve immediately and sprinkle with cheese if desired.


Ingredientes: 

• frango grelhado
• cogumelos
• bacon 
• 1 cebola pequena
• 2 dentes de alho
• 2 malaguetas
• azeite  virgem extra
• farfalle  
• manteiga

Numa panela colocar água a ferver, uma colher de sopa de manteiga e sal e cozer a massa al dente. 
Numa frigideira, colocar azeite, o alho e a cebola picados, 2 malaguetas e deixar alourar. Entretanto juntar uma lata de cogumelos, o bacon e, finalmente , o frango de churrasco desfiado e limpo de ossos. Deixar apurar cerca de 15m. Escorrer bem a massa, deitar o conteúdo da sertã para dentro do tacho e envolver bem. Servir de imediato e polvilhar com queijo se desejar.