Dinner ideas

Roast chicken pasta

Use drumsticks or thighs and sun-dried tomatoes which omits the need to cook a tomato sauce, without sacrificing any of the flavour.
Roast Chicken Pasta



1.Place chicken in a roasting pan. Spray with oil. Roast for 30 minutes or until golden brown and cooked. Cool for 10 minutes. Remove meat from bones. Discard bones, chop meat roughly.
2.Cook pasta in a large saucepan of boiling water for 10-12 minutes or until tender but firm to the bite; drain. Return to pan.
3.Spray onion with oil. Heat a large trying pan over moderate heat. Cook and stir onion for 2 minutes. Add bacon and garlic: cook and stir for 5 minutes more. Add stock and cream. Bring to the boil. Reduce heat; simmer tor 5 minutes. Stir in tomato and chicken. Remove sauce from heat.
4.Add sauce, spinach and half the parmesan to pasta. Season with salt; toss to combine. Spoon into bowls; top with remaining parmesan. Serve at once.

Omit sun-dried tomatoes. Use frozen chopped spinach if you like; thaw, then squeeze out excess liquid.


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