Chicken and Rosemary Pasta

Imran Nathoo
One hour +

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

2 tbps of olive oil
600g chicken thigh fillets – diced
1 large red onion – finely diced
3 celery sticks – finely diced
2 carrots – finely diced
2 cloves of garlic –finely grated
2 Rosemary sprigs
500ml passata
Sea salt and cracked black pepper
In a large sauce pan add 2 tbsp of olive oil on a low to medium heat. Add the onions, celery, carrots and garlic and cook for 15 mins. (Optional: ¼ tsp of dried red chilli flakes will add a lovely warmth to the sauce)
Add the rosemary sprigs and cook for a further 5 mins. (Tip: bruise the rosemary in the palm of your hand before adding it to the saucepan to release more flavour)
Add in the chicken thigh and mix
Next pour in the passata, fill the empty container with water and add that too. Mix well to combine
Bring to a simmer then reduce heat and cook uncovered, low and slow until the liquid is just bubbling. Do this until the sauce is nice and thick and the chicken beautifully tender.
Season to taste with salt and pepper.