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. Preheat the oven to 180°C (350°F/Gas Mark 4). Using a pestle & mortar or mini food processor mash together the butter, garlic, lemon, Mediterranean seasoning, hot honey with plenty of salt and pepper. Lift the skin off each chicken thigh skin and smear the flavoured butter underneath. Put the shallots and tomatoes in an ovenproof baking dish or skillet pan and arrange the chicken thighs on top. Drizzle with the oil and season with pepper. Pour the chicken stock around the chicken. Bake for 1 hour until the chicken is meltingly tender and the skin is crisp and golden brown
2. Meanwhile, heat the rustic tomato sauces according to pack instructions. Divide among plates and arrange the crispy chicken thighs on top. Spoon around the shallots and tomatoes. Scatter over the Parmesan, then add the rocket and drizzle with the balsamic glaze. Serve with a separate bowl of roasted baby potatoes to share at the table.