A great way to use up meat like chicken or turkey which is leftover from a roast dinner.


  • 200g tagliatelle
  • Leftover meat, such as chicken, turkey or ham
  • 40g butter
  • 40g plain flour
  • 600ml hot milk
  • Half a cup of chicken stock (fresh or from a stock cube)
  • Salt and pepper
  • 1 bay leaf (optional)
  • Grated nutmeg (optional)
  • Parmesan (optional – to serve)


  1. Melt the butter in a pan and add the flour.
  2. Cook gently for a minute, stirring constantly.
  3. Gradually add the milk, bay leaf and optional grated nutmeg.
  4. Add the leftover chicken and stock cube and bring to the boil.
  5. Reduce the heat and simmer for 2-3 minutes.
  6. Season to taste and pour onto freshly cooked tagliatelle.
  7. Mix well and serve with grated parmesan.

Recipe by chef Carmela Tomkins

See also