Yep, I’ll make a roasted chicken just so I can have this pasta dish as the next day’s meal.
ingredients
directions
Break up the chicken bones into small pieces. Heat a 3-quart saucepan over medium high heat. Add the chicken pieces, pan drippings and sauté 3 minutes. Deglaze with the wine and reduce by half. Add water or stock. Bring to boil over high heat. Lower heat to medium and let broth simmer. Cook until liquid reduces by half, about 30 minutes. Strain the sauce and pick off any meat from the bones. Set meat aside to add to the pasta.
Cook pasta in salted boiling water until firm to the bite, about 7 minutes. Drain.
Add butter and olive to a large skillet or sauté pan over medium heat. Add shallots and garlic and sauté for 2 minutes. Add broth, chicken meat, and tomatoes and cook for about 5 minutes. Add the pasta and toss with sauce. Sprinkle with lemon zest, herbs and Parmesan cheese. Check seasoning and serve immediately.