Roasted chicken rigatoni with mushrooms and broccoli sauce

Method

• 1
  Preheat oven to 180C (160C fan forced). Season chicken with salt and pepper and place on an oven tray lined with baking paper. Drizzle with 1 tablespoon olive oil and roast for 50-55 minutes or until cooked through.
• 2
  Remove from oven and stand for 15 minutes. Once cooled, discard skin, pull meat off bone and tear into bite size pieces.
• 3
  Meanwhile, place cream, garlic and thyme in a small saucepan over medium heat. Bring to a simmer then turn off heat and let flavours infuse.
• 4
  Blanch broccoli in a medium pot of salted boiling water for about 4 minutes, until just tender. Drain and set aside on paper towels to absorb any extra water.
• 5
  Place broccoli in a food processor and pour in the cream mixture (discarding the thyme). Blend until smooth. Season to taste with salt and pepper.
• 6
  Bring a large saucepan of salted water to the boil and cook pasta until al dente, about 13 minutes, or according to packet instructions.
• 7
  Place a large non-stick frying pan over high heat and add remaining oil. Once very hot, brown the mushrooms for 4 minutes. Reduce heat, add onion and cook for 3 minutes until softened. Season with salt and pepper.
• 8
  Add chicken and cook for 3-4 minutes until reheated. Pour broccoli sauce over chicken and toss to combine.
• 9
  Drain pasta and add to frying pan. Carefully combine and pour onto serving platter. Garnish with parmesan and serve immediately.