Description:
This is a recipe I stumbled across several years ago & I've tried it with smoked chicken, ham, salmon & turkey.
The ingredients stay basically the same, although when using the salmon I skip the mustard & add a little fresh dill instead.
Whilst I prefer the taste of the smoked ingredient I've also done this on occasion using regular leftover roast chicken.
Sometimes I'll add a few sliced button mushrooms, zucchini or cucumbers depends on whether I have any handy at the time...The key is to keep it simple...don't add too many extras to confuse the flavours.
Ingredients:
400 - 500 gms of linguine pasta. (I can't find this fresh here so I use a dried version)
1 smoked chicken (or substitute). Approx 300-500 gms.
300-400 gms sour cream (Lite is okay, you can't tell the difference)
1-2 T wholegrain mustard
1/4 cup chopped fresh flat leaf parsley
The ingredients are rough because I don't really measure exact quantities
Directions:
Okay here's how you put it together....
Bring a large pan of salted water to the boil & cook the linguine until al dente. Drain the pasta but reserve 1/2 cup of the water in case you need to thin the sauce. (I think I've only ever done this once)
If using smoked chicken, remove all the meat & discard the skin & bones. Slice into bite size chunks.
Place the sour cream in a frying pan & warm it over a very low heat until it thins, stir in the mustard (or dill) and season to taste with salt & pepper. Add the smoked ingredient. Toss in the linguine & parsley & mix well until coated.
Serve....
I serve this as a main, along with a garlic or herb bread, although it could easily be served as a side dish also.
