Neven Maguire's Chicken Alfredo with Spaghetti

Ingredients

• 3 Tbsp. Simply Better Toscano IGP Extra Virgin Olive Oil
• 2 Tsp. chopped fresh rosemary &/or thyme or 1 Tsp. dried
• 3 Simply Better Irish Corn Fed Chicken Fillets
• 1 Pack Simply Better Italian Bronze Die Spaghetti
• Knob of Butter
• 2 Garlic Cloves, thinly sliced
• 2 Cartons Simply Better Handmade Roast Garlic & Pecorino Alfredo Sauce
• 2 Tbsp. Chopped Fresh Flat-Leaf Parsley, plus extra to Garnish
• Finely grated rind & juice ½ Lemon
• 2 Tbsp. Simply Better Pecorino Romano PDO, finely grated
• Simply Better Achill Island Sea Salt & Freshly Ground Black Pepper
• Chargrilled Simply Better Tenderstem Purple Sprouting Broccoli, to serve (optional)

Method

1. Mix 2 Tbsp. the olive in a shallow dish with the herbs and plenty of seasoning. Add the chicken breast fillets, turning to coat.
2. Heat the rest of the oil in a non-stick frying or saute pan over a medium heat. Add the flavoured chicken fillets and cook for 6-7 minutes on each side until cooked through and golden.
3. Meanwhile, bring a large pan of boiling salted water to a rolling boil. Add the spaghetti and stir once, then cook for 10 minutes until ‘al dente’.
4. Transfer the cooked chicken to a plate to rest. Add the butter to the pan and allow to melt, then add in the garlic and saute for 20 seconds. Pour in the cartons of sauce and allow to warm through, stirring occasionally.
5. Drain the pasta, reserving a cup full of the starchy pasta cooking water. Stir the pasta into the sauce with enough of the cooking water to make a smooth and silky sauce. Season to taste and stir in most of the parsley and a squeeze of lemon. Spoon into serving bowls.
6. Carve the rested chicken breasts into thick slices and divide among the pasta filled bowls. Scatter over the Pecorino, lemon rind and add a little more parsley. Have another dish of the chargrilled broccoli to serve, if liked.