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Ingredients
- 1 tbsp olive oil
- 4 tbsp unsalted butter
- 1 onion, finely chopped
- 2 medium carrots, finely chopped
- ½ tsp salt, plus extra to taste
- 200g chestnut mushrooms, finely chopped
- 1 tbsp rosemary, finely chopped
- 1 tsp marjoram (optional)
- 250ml chicken stock, approx. (from the Poached Chicken and Veg with Salsa Verde recipe – see intro)
- 1 bay leaf
- 220g cooked roast chicken fillets, shredded or leftover roast chicken
- ½ fennel head and 1 leek (from the Poached Chicken and Veg with Salsa Verde recipe – see intro), chopped
- 150ml reduced-fat crème fraîche
- 300g rigatoni
- 30g grated parmesan (optional)
- 2 tbsp chopped flat-leaf parsley (optional)