for 4 person

Pasta

300 g	pasta (e.g. fettuccine)
	salted water, boiling

Chicken

1 tbsp	olive oil
280 g	tender chicken breast fillets
¼ tsp	salt

Onions

1 tbsp	olive oil
2	onions, halved, cut into thin strips
80 g	pitted mixed olives
40 g	raisins
40 g	pine nuts
2 sprig	rosemary needles, roughly chopped

To serve

50 g	grated Parmesan

How it's done

Pasta

Cook the pasta in boiling salted water until al dente. Drain the pasta, retaining approx. 200 ml of the cooking water, set aside.

Chicken

Heat the oil in a non-stick frying pan. Salt the chicken, add to the pan, fry for approx. 8 mins. all over. Remove, allow to cool slightly, pull apart using two forks.

Onions

Heat the oil in the same frying pan. Add the onions and all the other ingredients up to and including the rosemary, sauté for approx. 5 mins. Pour in the reserved cooking water, bring to the boil. Add the chicken and pasta, heat through.

To serve

Plate up the pasta. Sprinkle with cheese.

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