Chicken, herb and lemon pasta

You can use a store-bought barbecued chicken or leftover roasted chicken for this recipe.

Ingredients

2	Garlic cloves, crushed
400 g	Pasta spirals
¼ cup	Olive oil
3	Lemons, For 1/4 cup of juice and 2 tbsp of zest
⅓ cup	Chives, chopped
2 cups	Fresh mint
320 g	Chicken, cooked and shredded (Main)
1 cup	Ricotta cheese
1 to serve	Ground parmesan, finely grated

Directions

1. Cook the pasta in a large saucepan of salted boiling water for 10 to 12 minutes or until al dente.
2. Drain and return to the pan. Add the garlic, lemon zest, lemon juice, olive oil, chives, mint, chicken and ricotta and toss to combine.
3. Top with parmesan to serve.