Name: Chicken and pasta napoletana
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 250 gram cherry tomatoes, halved; 1 tablespoon olive oil; 375 gram fettuccine pasta; 2 cup (320g) shredded barbecued chicken; 2/3 cup (50g) shaved parmesan cheese; 50 gram baby spinach leaves; 2/3 cup fresh basil leaves, firmly packed; 1/3 cup (80ml) lemon juice; 1 tablespoon olive oil; 2 clove garlic, crushed

Ingredients

250 gram cherry tomatoes, halved

1 tablespoon olive oil

375 gram fettuccine pasta

2 cup (320g) shredded barbecued chicken

2/3 cup (50g) shaved parmesan cheese

50 gram baby spinach leaves

2/3 cup fresh basil leaves, firmly packed

1/3 cup (80ml) lemon juice

1 tablespoon olive oil

2 clove garlic, crushed

Method

1.Preheat oven to 240°C (220°C fan forced).

2.Combine tomatoes and oil in shallow 3 4 medium baking dish, roast about 10 minutes or until tomatoes softened.

3.Meanwhile, cook pasta in large saucepan of boiling water until just tender, drain.

4.Place tomatoes and pasta in large bowl with chicken, cheese, spinach, basil and combined remaining ingredients, toss gently to combine.

You need half a large barbecued chicken to get the amount of shredded meat required for this recipe.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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