Roasted Rigatoni And Mushrooms

Limited recipe valid till 20th june 2012 only! with chef amal’s secret broccoli sauce included!

Ingredients

Instructions

STEP 1:

Preheat oven to 180?c (160?c fan forced). Season chicken with salt and pepper and place on an oven tray lined with baking paper. Drizzle with 1 tablespoon olive oil and roast for 50-55 minutes or until cooked through.

STEP 2:

remove from oven and stand for 15 minutes. Once cooled, discard skin, pull meat off bone and tear into bite size pieces.

STEP 3:

place cream, garlic and thyme in a small saucepan over medium heat. Bring to a simmer then turn off heat and let flavours infuse.

STEP 4:

blanch broccoli in a medium pot of salted boiling water for about 4 minutes, until just tender. Drain and set aside on paper towels to absorb any extra water.

STEP 5:

place broccoli in a food processor and pour in the cream mixture (discarding the thyme). Blend until smooth. Season to taste with salt and pepper.

STEP 6:

bring a large saucepan of salted water to the boil and cook pasta until al dente, about 13 minutes, or according to packet instructions.

STEP 7:

place a large non-stick frying pan over high heat and add remaining oil. Once very hot, brown the mushrooms for 4 minutes. Reduce heat, add onion and cook for 3 minutes until softened. Season with salt and pepper.

STEP 8:

add chicken and cook for 3-4 minutes until reheated. Pour broccoli sauce over chicken and toss to combine.

STEP 9:

drain pasta and add to frying pan. Carefully combine and pour onto serving platter. Garnish with parmesan and serve immediately.

STEP 10:

notes: prep time 15 minutes

STEP 11:

cook time 1 hour 20 minutes