Chicken and Rosemary Pasta
Rosemary is often associated with lamb, especially at Easter. However, it pairs well with chicken too! Here I’ve made a simple ragu using chicken thigh instead of breast for more flavour with fragrant rosemary.
Serve with any kind of pasta (approx 75g of dried pasta per person). Once the pasta is cooked drain then add a ladle full of sauce to the pasta and mix. Continue to do this until the ratio of sauce to pasta looks right!
There should be plenty of sauce remaining. Allow to cool completely then transfer to a suitable container and freeze for another day. I’m getting hungry just thinking about it again!
This recipe makes a large quantity so is perfect to batch cook with leftovers being frozen ready for another day. It’s a great way to use up your leftover chicken. This recipe is brought to you by Imran Nathoo @KitchenClonc