Featured Recipe
Rosemary & garlic roast chicken with pappardelle, goat's cheese & avocado
21 MINS
serves 8
- 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
What you need:
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.