Fettucine pasta with roast chicken
( SERVES 4 )
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|
- 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.
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