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.

  • 45 mins cooking
  • Serves 4
  • Print


Roast chicken pasta
  • 6 chicken drumsticks
  • cooking oil spray
  • 375 gram penne
  • 1 medium red onion, finely chopped
  • 4 rashers bacon, rind removed, chopped
  • 2 cloves garlic, crushed
  • 1 cup chicken stock
  • 1 cup cream
  • 1/2 cup drained sun-dried tomatoes, chopped
  • 1 bunch english spinach, shredded
  • 1/2 cup shredded parmesan


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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