
- leftover roast chicken
- vegetables
- onion and garlic
- can of tomatoes
- 1 tablespoon of balsamic vinegar
- Bread - the top slice that no one ever wants works well
- A bit of grated cheese
- Put the oven onto 200C.
- Chop and fry the onions and garlic together and when soft add the chopped vegetables and gently fry in a pan.
- Add the can of tomatoes, balsamic vinegar, herbs and heat gently.
- Meanwhile cook enough pasta for 2 (or 4) of you.
- Take the bread and rub it between your hands to make breadcrumbs. Mix together with some pepper and grated cheese.
- Mix together the leftover chicken, tomato vegetable sauce and pasta and place in an oven proof dish.
- Sprinkle ontop the bread and cheese and bake for 20 minutes until steaming top and the topping is crispy. Enjoy!

Disclaimer: I was sent a Kitchen Devil knife to review and was not required to give a positive review.
