Lite fettuccine with rosemary roasted chicken
(at time of publication)
Step 1 Preheat oven to 200°C. Place the chicken in an ovenproof dish; lay the rosemary sprigs on the chicken. Cover the pan with foil. Bake in the oven until cooked and juices run clear. Remove from the oven and allow to rest for 5 minutes (resting the meat keeps it moist).
Step 2 While the chicken is roasting, prepare the sauce: in a frying pan, heat the oil and sauté the onion and garlic till soft then add the chopped bacon. When the bacon is soft, pour in the chicken stock and stir to lift any sticky golden bits from the bottom of the pan, simmer for 2 minutes then reduce the heat and add the lite milk. Add a few fresh rosemary sprigs and simmer gently. Season with salt and pepper. When the chicken has rested, slice into small pieces and add to the sauce, thicken with a little cornflour.
Step 3 Boil the fresh pasta according to packet instructions, drain and return to the pan. Pour the sauce over and gently fold through. Serve the pasta on warmed plates or on a platter, spoon plenty of chunky pieces over the top and garnish with fresh rosemary sprigs.
About this Recipe
- 2 large boneless chicken breasts, skin removed
- several sprigs fresh rosemary
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, crushed
- 100g lean bacon, chopped
- 1 1/2 cups chicken stock
- 1 cup lite evaporated milk
- salt and pepper
- 600g fresh fettuccine
Nutritional information (per serve)
Nutrition information is given per serve
*NS: not specified