Ingredients

500g Zafarelli Liscio Piccolo

400g BBQ chicken, shredded (approx. 2 cups)

1 bunch broccolini, chopped into 2cm pieces

300ml light cooking cream

1 cup chicken stock or bone broth

1 tsp dried oregano

120g semi-sundried tomatoes, sliced

Fresh basil leaves and grated Parmesan, to serve

Method

1. Bring a large pot of salted water to a boil. Add the Liscio Piccolo and stir well to prevent sticking.
2. While the pasta is cooking, place a large frying pan over medium-high heat. Add the light cooking cream, chicken stock (or bone broth), dried oregano, and sliced semi-sundried tomatoes. Bring the mixture to a boil and let it bubble for 1 minute.
3. Reduce the heat to a simmer and stir in the shredded BBQ chicken and the chopped broccolini.
4. When the pasta is just shy of being fully cooked (almost al dente), use a slotted spoon or spider to scoop it directly from the pot into the frying pan sauce.
5. Allow the pasta to finish cooking in the sauce for a further 1–2 minutes. This allows the sauce to thicken and coat each piece of pasta perfectly.
6. Serve immediately, garnished with fresh basil leaves and a generous sprinkle of Parmesan cheese.