Corsican Chicken & Wholegrain Rotini
Ingredients
Food Safety
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Steps
Using a sharp knife, make several little slits in each chicken thigh. Insert slices of garlic into the slits.
Heat olive oil in a 4 qt (4 L) capacity pot which has a tight fitting lid. Add chicken pieces and brown well on all sides. Transfer to a plate. Add the sliced onions to the pan and cook until lightly browned. Add any remaining garlic to the onions. Return chicken to pot.
Stir in white wine, diced tomatoes with their juice, sliced mushrooms, cinnamon, rosemary, bay leaf, sliced green olives and season with salt, freshly ground black pepper and chili flakes. Simmer with lid on for 45-60 minutes.
Cook the pasta in a large pot of boiling unsalted water according to package directions. Lift the pieces of chicken out of the sauce and set aside. Drain the pasta and place in a large serving bowl. Add sauce to pasta and toss well.
Top with chicken pieces and freshly grated Parmigiano Reggiano cheese. Garnish with sprigs of fresh parsley and rosemary.
Nutrition Info
| Per 420 g serving | Amount |
|---|---|
| Calories | 490 |
| Protein | 46 g |
| Fat | 15 g |
| Saturated Fat | 3 g |
| Carbohydrate | 40 g |
| Fibre | 8 g |
| Sugar | 7 g |
| Cholesterol | 155 mg |
| Sodium | 500 mg |
| Per 420 g serving | % Daily Value |
|---|---|
| Potassium | 23 |
| Calcium | 8 |
| Iron | 30 |
| Vitamin A | 10 |
| Vitamin C | 30 |
| Vitamin B6 | 43 |
| Vitamin B12 | 36 |
| Folate | 19 |
| Zinc | 48 |
