Organic Chicken and Wine Pasta

As seen on FRESH cooking program with Geoff Jansz

Prep time: 20 minutes (plus marinating time)
Cook time: 20 minutes

Serves: 4

375g pasta of your choice
3 large chicken breasts
2 cloves garlic, sliced thinly
2 tablespoons coarsely chopped rosemary
2 tablespoons olive oil
40g butter
1 small red onion, finely diced
1 cup (250ml) dry white wine
300ml cream
Salt and pepper to taste
1/4 cup finely chopped flat-leaf parsley
1/2 cup finely grated parmesan to serve

Combine chicken, garlic, rosemary and olive oil in a large bowl and refrigerate at least 30 minutes to allow flavours to infuse into the chicken. Brush of any excess garlic and rosemary before cooking.

Heat a large non-stick frying pan and cook chicken breasts until golden brown and cooked through - for a really moist result, sear the chicken breast in the frying pan until they are nicely coloured on both sides before transferring to a 180C preheated oven and cooking for 10 minutes to cook through.

Bring a large pot of salted water to a boil and cook pasta until al dente; drain reserving 1/2 cup of the pasta water. Meanwhile, heat butter in a small saucepan and cook onion until softened. Add wine and simmer until reduced by half.

Remove chicken from pan or oven and allow to rest in a warm place while you finish the sauce.

Add cream to the sauce and bring back to a boil. Season to taste and remove from heat; stir in parsley.

Slice chicken breast thickly and combine with the pasta in a large serving bowl. Pour over the sauce and toss to combine adding some of the reserved pasta water if necessary.