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)
Method
Step 1
Heat the olive oil and 3 tbsp butter in a large pan over a medium heat. Add the onion, fennel, leek, carrot and ½ tsp salt and cook for 3 mins, until softened.Step 2
Add the mushrooms, rosemary and marjoram (if using); cook over a medium heat for 3-5 mins, until the mushrooms begin to brown.Step 3
Stir in the chicken stock and bay leaf and cook for 2-3 mins, until the stock has reduced a little. Add the chicken, remaining butter and crème fraîche. Cook for 2-3 mins over a medium heat, until the sauce has reduced.Step 4
Meanwhile, cook the pasta as per the pack instructions. Drain and add to the pan with the sauce, stirring over a low heat until well combined.Step 5
To serve, scatter over some parmesan and parsley, if you like.