Fettucine pasta with roast chicken
( SERVES 4 )

NZ Woman's Weekly 26/10/2011

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Season with salt and milled pepper to taste, and if you'd like a little more lemon, simply squeeze and toss before serving onto warmed plates.

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½	Roast chicken, cooked and cooled
500 g	Fettuccine, dried
1 tsp	Rosemary, finely chopped
⅓ cup	Cranberries, dried, sweetened and soaked in warm water for 15 min
⅓ cup	Pine nuts, lighly toasted
1	Orange, or lemon, squeezed juice only
3 tbsp	Parsley

Take the cooked chicken out of the oven. Leave to cool for 20 minutes before taking the meat and skin off the bone, then cut into small pieces with a knife.
Cook pasta according to packet directions.
For the sauce, pour 1 cup of the roast chicken juices from the roasting pan into a small saucepan. Add rosemary, dried cranberries, pine nuts and juice of lemon or orange.
Drain pasta into serving bowl, add sauce and chicken and fresh parsley.