Fast chicken ragu pasta with artichokes and peas

Fast chicken ragu pasta with artichokes and peas.
Fast chicken ragu pasta with artichokes and peas. Photo: James Moffatt

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


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.

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.

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. 

4. Divide between bowls and serve topped with chervil and pecorino.