500g leftover BBQ chicken breast, roughly chopped
2 cups mixed mushrooms, chopped (Swiss, shiitake, button)
1 Spanish onion, finely chopped
2 cloves garlic, crushed
4 tbsp basil, finely chopped
1 tsp fresh chilli, chopped
2 cups quinoa fettuccini pasta
2-4 cups vegetable or chicken stock, good quality is preferred
1 tbsp extra virgin olive oil
Place the quinoa pasta in a saucepan of boiling water and cook until al dente.
In another saucepan heat the olive oil and add the onion, garlic and chilli, and cook for 3-4 minutes or until golden brown. Add the stock, chicken and mushrooms and cook for a further 10 minutes.
Mix the chicken mixture and the pasta together and fold gently.
Drizzle with olive oil and serve with a green salad.