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
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.