Make the most of a store-bought chook in this creamy linguine dish.
¼ cup extra virgin olive oil
4 garlic cloves, thinly sliced
1 tsp fennel seeds
½ cup dry white wine
1 cup chicken stock
300ml thickened cream
1 quality store-bought barbecue chicken, shredded
1 cup frozen peas, thawed
6 long-stemmed marinated artichokes, halved
400g linguine
½ cup chervil sprigs
finely grated pecorino, to serve
Heat oil in a large deep frying pan or heavy-based saucepan over medium heat. Add the garlic and fennel seeds and cook, stirring for 3-4 minutes, or until softened. Add the white wine and bring to a simmer.
Add the stock, cream and shredded chicken and bring to a simmer. Reduce heat to low and cook for 15 minutes, or until reduced.
Meanwhile, cook the pasta in salted boiling water for 6-8 minutes or until al dente. Drain and add to the chicken. Add the peas and artichokes and cook for 2 minutes or until heated through. Season well with salt and pepper.
Divide between bowls and serve topped with chervil and pecorino.
The best recipes from Australia's leading chefs straight to your inbox.
Sign up