Cheap & Cheerful Chicken Pasta!

Chicken pieces, vegetables and pasta in mayonnaise.
This little creation of mine is hardly original but an absolute treat. It's cheap to buy, healthy and it can be eaten for lunch, snacks and even makes a tasty tea. The best bit is, if you make a big pot of it, you can keep it for up to two days in the fridge. So have it for dinner one night, and then lunch at work the next day. 
It’s actually something I took to a festival to tide me over the three days and is very adaptable ingredients-wise. Below is the two methods I’ve made. Both are very similar, and both are very tasty. This recipe contains around 3-4 servings.

Ingredients:
- 2 packets of cooked chicken pieces (1x plain & 1x barbecued)
- 8-10 button mushrooms
- 2 cups of sweetcorn
- Half a cup of light mayonnaise
- 2 cups of wholemeal pasta
- 2 spring onions (optional)
- Seasonings (mixed herbs & pepper)


Step One
Put the pasta into a pan with a tiny bit of salt, and lightly boil while you prepare everything else.


Step Two
In a large bowl, separate the pieces of chicken into smaller bits and prepare the spring onion and the mushrooms by cutting them into slices. ~


Step Three
Gently fry the mushrooms. I like to season the mushrooms with the herbs and pepper at this point, but that's just personal preference. Cook your sweetcorn in a microwave at the same time.


Step Four
Once the mushrooms and pasta are thoroughly cooked, chuck them into the bowl with the chicken, add the sweetcorn and spring onion, sprinkle some more pepper and herbs on if you wish and spoon some mayonnaise on. Mix everything together, adding a little more mayo as you go, until you feel it’s at the right consistency. I like it to be ‘greasy’ with the mayo, to hold it all together, but not have to much excess, although of course you can do differently.

Serve in a bowl, on a plate, with salad or without and enjoy. If you’ve made extra, put it in a tupperware box and store in the fridge for up to two days and is delicious hot or cold!