Ingredients

Zafarelli Fusilli No. 17 500g
2 tbsp olive oil
250g cherry tomatoes, halved
400g shredded BBQ chicken
2 cloves garlic, diced
3 tbsp parsley, finely chopped (plus extra for garnish)
1L chicken stock or bone broth
Grated parmesan, to serve

Method

1. Heat olive oil in a large frying pan with a lid over medium heat.
2. Add garlic and cook for 1 minute until fragrant.
3. Add cherry tomatoes and cook for 1-2 minutes until they begin to soften.
4. Pour in the chicken stock or bone broth and bring to the boil.
5. Add pasta and stir well. Reduce heat to medium and simmer for 5 minutes, stirring occasionally.
6. Stir in the shredded BBQ chicken and parsley. Cover and cook for a further 5 minutes, or until the pasta is tender and most of the broth has been absorbed.
7. Serve immediately with extra parsley and grated parmesan.