Fast chicken ragu pasta with artichokes and peas
Make the most of a store-bought chook in this creamy linguine dish.
Ingredients
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
Method
Step 1
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.
Step 2
Add the stock, cream and shredded chicken and bring to a simmer. Reduce heat to low and cook for 15 minutes, or until reduced.
Step 3
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.
Step 4
Divide between bowls and serve topped with chervil and pecorino.
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Jessica Brook is a recipe writer.
