Rosemary & garlic roast chicken with pappardelle, goat's cheese & avocado

Ingredients

6		Shallots, chopped
1/2	bunch	Rosemary
3 1/2	oz	Anchor™ Butter, clarified
1 4/5	lb	Roast chicken, shredded
5	cloves	Garlic, sliced
1 7/10	pint	Anchor™ Chef’s Cooking Cream
1 4/5	lb	Pappardelle, al dente
11 3/10	oz	Goat’s cheese
2 1/2		Avocados, diced

Method

1. In a saucepan, sauté shallots and rosemary in clarified Anchor™ Butter for 2-3 minutes.
2. Add shredded roast chicken and garlic, toss to combine. 
3. Add Anchor™ Chef’s Cooking Cream and pasta, and bring to the boil.
4. Remove the pan from the heat, check the seasoning then portion into each serving dish.
5. Garnish with fresh avocado and goat’s cheese.