Ingredients

• 500g Zafarelli Fusilli

• 2 tbsp olive oil

• 250g cherry tomatoes, halved

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

• 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 the olive oil in a large frying pan that has a matching lid.
2. Add the garlic and sauté for 1 minute until fragrant. Toss in the halved cherry tomatoes and sauté for another minute until they just begin to soften.
3. Pour in the chicken stock (or bone broth) and bring the liquid to a boil.
4. Add the Fusilli directly into the boiling stock. Reduce the heat and simmer for 5 minutes, stirring occasionally to ensure the pasta cooks evenly.
5. Stir in the shredded BBQ chicken and the chopped parsley. Cover with the lid and cook for a further 5 minutes, or until the pasta is perfectly al dente and has absorbed most of the broth.
6. Serve immediately with a final sprinkle of fresh parsley and a generous amount of grated Parmesan.